ALMOND BUTTER CHOCOLATE CHIPS COOKIES
December 19, 2019
For those who love to try different and healthy cookies, this is a gluten-free option that uses a very tasty alternative fat source.
At home, we must always have cookies to go along with coffee, and we like to change every now and then, so I once in a while try other cookie recipes, as it is the case with these gluten-free cookies.
They can also be vegan and paleo if you choose to use vegetable milk.
At home, we must always have cookies to go along with coffee, and we like to change every now and then, so I once in a while try other cookie recipes, as it is the case with these gluten-free cookies.
They can also be vegan and paleo if you choose to use vegetable milk.
Ingredients for these Almond Butter Cookies
Almond Butter - This cream is what will unite all the other ingredients and provide the necessary fat for texture and final shape. Almond butter is no more than almonds ground over a period of time until they turn into a cream and release all their natural fat. I recommend using almond butter (I used this one) that has a lighter, more fluid creaminess because there are brands that are thicker and can produce a different result.
In this recipe, it can be replaced by cashew butter, or peanut butter (but in this case the taste can be quite intense given the amount used).
Coconut sugar - along with almond butter, this will make these cookies almost chocolate-like without being too sweet. You can use dark brown sugar as a second option (which is what happened to me, because at the time there was no coconut sugar in the pantry ...).
Cornstarch - its function is also to allow the various ingredients to be linked together and to give the cookies a slightly crunchy texture.
Milk - can be used of animal or vegetable origin; I used unsweetened almond milk.
Baking Soda - So the cookies don't get too hard.
Vanilla and Chocolate chips - two optional ingredients that will add extra flavor to these cookies.
In this recipe, it can be replaced by cashew butter, or peanut butter (but in this case the taste can be quite intense given the amount used).
Coconut sugar - along with almond butter, this will make these cookies almost chocolate-like without being too sweet. You can use dark brown sugar as a second option (which is what happened to me, because at the time there was no coconut sugar in the pantry ...).
Cornstarch - its function is also to allow the various ingredients to be linked together and to give the cookies a slightly crunchy texture.
Milk - can be used of animal or vegetable origin; I used unsweetened almond milk.
Baking Soda - So the cookies don't get too hard.
Vanilla and Chocolate chips - two optional ingredients that will add extra flavor to these cookies.
How to make
These almond butter cookies are very simple to prepare, and even simpler if we use a food processor to be able to mix all ingredients well and fast.Doing it according to the traditional process, we begin by mixing in a bowl the moist ingredients: almond butter with milk and vanilla, and wrap until a smooth mixture. Then add the sugar and stir until dissolved.
Baking soda and cornstarch are joined in, and a pinch of salt is added. Finally, include the chocolate chips.
Place the preparation in the refrigerator for at least 15 minutes to make the mixture a little more consistent (this step is not at all mandatory, but helps in the next step of shaping the cookies).
With the help of a spoon, the preparation is divided into about 20 units.
Moisten your hands with water (so that it's easier to handle) and shape each one into small cherry-sized balls, layover 2 trays (10 units per tray) lined with parchment paper, and bake at 175ºC for 12 to 15 minutes.
As I didn't wanted them to be too large in size, dividing by 20 resulted in cookies of about 5 cm in diameter.
Moisten your hands with water (so that it's easier to handle) and shape each one into small cherry-sized balls, layover 2 trays (10 units per tray) lined with parchment paper, and bake at 175ºC for 12 to 15 minutes.
As I didn't wanted them to be too large in size, dividing by 20 resulted in cookies of about 5 cm in diameter.
Almond Butter Chocolate Chip Cookies recipe
Ingredients
125 gr almond butter
40 grams of coconut or brown sugar
8 gr cornstarch
2 tbsp milk
1/2 teaspoon baking soda
1/2 teaspoon vanilla
30 gr chocolate chips
- In a bowl, mix almond butter, milk and vanilla, and incorporate well.
- Then add the sugar and stir until dissolved.
- Baking soda and cornstarch are added, as well as a pinch of salt.
- Finally, include the chocolate chips.
- Refrigerate the mixture for at least 15 minutes to make the mixture more consistent (this step is optional, but helps to shape the cookies).
- The preparation is divided into about 20 units.
- Moistening the hands with water, form small balls and spread over 2 trays (10 units per tray) lined with parchment paper.
- Bake at 175ºC for 12 to 15 minutes.
Adapted from "Crispy Chocolate Chip Cookies"
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