The one drawback with having a food blog is that you almost never want to remake a recipe that you have already made. It just doesn’t make good sense, really. Why would I make something that is already photographed and posted when I know that new recipes are waiting to be made?! It’s just inefficient, really.
It turns out that inefficiency is the name of the game in my household. Just in the last week, I managed to make these deliciously sticky sticky buns, followed by this creamy butter pecan ice cream, felt bad about both of those things, so then made a couple glasses of this green juice, which made me miss the sweetness again, so I remade these gloriously chocolately cookies.
Whoops. (I feel the need to tell you that I had guests in town next week. I don’t know, I’m feeling a bit judged).
I need a balance in my life, people! So here is the new recipe. A cookie that will satisfy all of my sweet tooth needs, but won’t break the calorie bank. It’s egg-less, it’s refined sugar-less, and it’s (almost) butter-less. I mean, as cookies go, this one is pretty virtuous. But as virtuous cookies go, these are pretty tasty. They’re cakey and they’re just barely sweet and they are just satisfying. Oh, and you sprinkle some sea salt on top, so you feel fancy too. I will more than likely be making these again, so this fixed…nothing.
Almond Butter Cookies (adapted from 101 Cookbooks)
This recipe uses white whole wheat flour. I wasn’t kidding about the healthy part. White whole wheat flour, or whole wheat pastry flour is lighter than regular whole wheat flour. But if that’s all you have on hand, go with 1/2 cup whole wheat flour and 1/2 cup all purpose flour.
1 cup white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup agave, or maple syrup, or golden syrup, or honey – whatever you want, but keep the sugars natural, people – we’re going for a theme.
1/2 cup natural almond butter
3 tbsp. butter, melted
1/2 tsp. vanilla
sea salt, for sprinkling
Arrange the oven rack to the top third of the oven. Preheat oven to 350.
Combine dry ingredients in a small bowl. Set aside. In another bowl, whisk together butter, almond butter, agave and vanilla. Pour the wet ingredients into the dry ingredients and fold together until just mixed. Spoon out tablespoon-fulls onto a parchment paper-lined baking sheet. Lightly sprinkle each cookie with sea salt. Bake for 10-11 minutes, or until the cookies are just getting some color. Let cool on baking sheet for 3 minutes, and then transfer to a wire rack to cool completely.