I've never been a sugar lover, and I especially have never been a cookie lover (twice a year, though, if you're lucky, you'll witness one of my very rare spice-cake binges or pumpkin puree feeding frenzies.) Today is not such a day. Still, I thought I'd post my fool-proof chocolate-almond butter cookies, which impress even the most cynical of omnivores. Read, bake, and enjoy! (Paired nicely with some chai tea from Earth's Herbal... Lily's yummy sips are available all around town!)
Ingredients:
1 1/2 cup oat flour
1 cup brown rice flour (or arrowroot flour - my new favorite!)
1 teaspoon baking soda
1/4 teaspoon pumpkin spice (a nice blend of cinnamon, nutmeg, ginger and allspice)
1 cup organic cane sugar (can be omitted or substituted with agave nectar)
1/2 cup unsweetened apple sauce
1/2 teaspoon real vanilla extract (can be omitted... so expensive!)
4 to 5 tablespoon safflower oil (must be increased if mix won't bind)
1 cup almond butter
1/4 cup shredded coconut (super optional... still yet to star in one of my personal batches)
1-2 cup dark chocolate chips
Mix dry ingredients first. Then add wet ingredients. Form small balls and place onto ceramic baking sheet. Bake at 350 degrees for 8-14 minutes. Cool in freezer.
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