It’s been a while since the last cookie recipe (about 4 weeks wow!) so we need to fix that right away! These almond butter cookies are amazing, I made them two times last week and they are long gone so I kind of think I’ll make them again very soon. It’s a great little cookie to have in your kitchen for when that craving strikes and you still want to stay kind of healthy and they are great for breakfast too, specially dipped into almond (or other) milk, yum! 🙂
The fact that they are completely flour free (and gluten-free) make them even better. I don’t follow gluten-free diet as I haven’t noticed any benefits for me and the way I feel (I tried it for a month or so when I was quite sick) and from what I researched, if you don’t have celiac disease, gluten intolerance or an allergy, you can still eat food containing gluten just as long as you keep it in smaller quantities and go for healthier options when you can. This is of course just my opinion and my experience, maybe it will change over time but for the moment that’s that. I will choose for example spelt or rye flour rather than regular wheat, they still have gluten but less and are better for us. I will also often buy corn bread and when baking I will use spelt or a mix of spelt and whole-wheat but at the same time I will not be terrified if I eat something like a piece of regular wheat bread or a slice of apple cake made with white flour. I think it’s so important to eat well and great healthy food but also not be obsessive about it (unless you are ill and you need to follow 100 % certain diet, that’s totally different thing!) and that’s why I really don’t like this wide-spread term ‘clean eating’. It suggests that if you don’t follow certain rules of diet (who invented those anyway?!) that you are eating non-clean, in other words ‘dirty’ and that is so wrong on so many levels. It’s important to educate ourselves about what we put into our bodies, listen to our own bodies and decide how we want to eat and what works best for us. I’ve kind of found what makes me feel good and how I keep my stomach / digestion issues under control so that’s the way I eat. The main point is to eat in a way that make us feel good and happy, we need to enjoy the food we eat! 🙂 Anyway, back to these cookies now…
This is how they look like before baking:
And this is after baking:
And this is after you bite and they melt in your mouth:
I was intrigued by this recipe for flour-less peanut butter cookies I’ve found online (see it here) and wanted to do something similar using my favorite almond butter. You can buy it in any health food store but it’s so much better and cheaper if you make it by yourself, it’s so easy too! (For the recipe for almond butter go here.) These cookie are all about almonds and chocolate and there are only few other ingredients, they are soft, chewy and slightly crumbly but they melt in your mouth. I use dark chocolate (70% cacao) but feel free to use any chocolate you prefer.
Recipe in English:
- 1 cup almond butter (250 ml)
- ¾ cup coconut sugar (or ½ cup raw cane sugar)
- 1 large egg (or 1 tbsp chia seeds + 3 tbsp water)
- ½ cup ground almonds (or chickpea flour or coconut flour)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp cinnamon
- pinch of salt
- ½ cup dark chocolate, chopped
- Note: you can use ½ cup coconut sugar instead of ¾ for less sweet cookies.
- 1 cup = 250 ml
- Preheat oven to 175 C (350 F). Line a large baking tray with a parchment paper.
- In a large mixing bowl mix using an electric mixer almond butter and coconut sugar until well combined.
- Add ground almonds, egg, baking soda, vanilla, cinnamon and salt and mix a bit more until is all combined and creamy.
- Stir in chopped chocolate and mix with a wooden spoon.
- Using 1-1.5 tbsp of batter per cookie, make little balls with your hands and put them on a baking tray. Leave enough space in between the cookies as they will spread slightly.
- Bake for 10 minutes and remove from the oven. They will look very soft and under-baked but that is how they should look as they will harden as they cool down.
- Leave them 1 minute on the tray and than gently (they will still be very soft!) transfer to wire rack until they completely cool down and harden.
- Store in a metal box / airtight container and enjoy!
Recipe in Croatian / Recept na hrvatskom:
- 1 salica (250 ml) bademovog maslaca
- ¾ salice kokosovog secera (ili ½ salice sirovog obicnog secera)
- 1 vece jaje (ili chia 'jaje': 1 zlica chia sjemenki + 3 zlice vode)
- ½ salice mljevenih badema (ili slanutkovog ili kokosovog brasna)
- 1 zlicica soda bikarbone
- 1 zlicica vanilin ekstrakta
- ½ zlicice cimeta
- prstohvat soli
- ½ salice tamne cokolade, isjeckane
- Napomena: 1 salice = 250 ml
- Ako (kao ja) preferirate manje slatke kekse, mozete staviti ½ salice kokosovog secera umjesto ¾ salice.
- Zagrijte pecnicu na 175 C i oblozite veliki pleh (tepsiju) papirom za pecenje.
- U vecoj posudi mikserom izmiksajte bademov maslac i kokosov secer dok se dobro ne sjedini.
- Dodajte mljevene bademe (ili slanutkovo ili kokosovo brasno), jaje (ili chia 'jaje'), sodu bikarbonu, vanilin ekstrakt, cimet i sol i izmiksajte tek toliko da se sve poveze.
- Umijesajte isjeckanu tamnu cokoladu.
- Uzimajte otprilike 1 zlicu smjese po keksu i rukama oblikujte male kuglice. Rasporedite ih po plehu i ostavite dovoljno mjesta izmedju jer ce se malo rasiriti.
- Peci 10 minuta i izvaditi iz pecnice, bit ce vrlo mekani, ali ce se stisnuti pri hladjenju. Lagano ih pritisnite zadnjom stranom zlice tako da se malo raspuknu i prebacite na povrsinu/tanjur da se hlade.
- Drzite u metalnoj kutiji za kekse. Dobar tek!