Recipe of the Week - Amazing Almond Butter Chocolate Chip Cookies

Our family has been on a grain free journey and sadly the ONE thing I had not been able to create without good-ole-fashioned FLOUR was a solid chocolate chip cookie. Until now. These cookies from Amee's Savory Dish were incredibly simple to throw together (even toddler helper friendly). And the taste is incredible. Incredible. They are not chalky, since there is no flour substitute at all, just the nut butter and shredded coconut working magic.

Make them. You will thank me. Well, maybe not after you have eaten all two dozen...

  Almond Butter Dark Chocolate Chip Cookies from Amee's Savory Dish Adapted From Fast Paleo

Ingredients:

• 1 cup almond butter (love Barney Butter smooth!)
• 1/3 cup honey (can sub real maple syrup)
• 1 egg
• 1/2 Tbsp. vanilla extract
• 1/2 Tbsp. almond extract (or can use all vanilla extract) - (Lauren note: I would use all vanilla next time)
• 1/2 tsp. salt (*only add the salt if you are using unsalted almond butter)
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 2/3 cup shredded, unsweetened coconut
• 1/2 cup dark chocolate chips (such as Enjoy Life brand)

Directions:

1. Preheat oven to 350 degrees. 2. Oil baking sheets or line with parchment paper. 3. Stir together first 7 ingredients. Mix well. Make sure honey is fully incorporated. 4. Add coconut and chocolate chips and mix until well combined. 5. Scoop with a cookie scoop onto cookie sheets. Bake 9-12 minutes or until lightly browned.

Yield: about 20 cookies with a level 2 Tbsp. cookie scoop (Lauren note: I got 24!)

Recipe of the Week - Pumpkin Cookies

 

These are a fall family favorite in the Earl household. We typically only last a few days without before making a new batch. The best thing about them, besides the taste, is they can be relatively healthy if you follow my directions in bold and avoid the frosting. They are delicious both ways; I prefer them without the frosting but they make a festive addition to any party if you frost and top with a piece of candy corn.

Pumpkin Cookies 2 cups flour – I use whole wheat flour. 1 cup quick oats 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup butter softened – I substitute at least ½ cup coconut oil. 1 cup firmly packed brown sugar – I only use ½ cup and sometimes replace with honey. 1 cup of sugar -  I only use ½ cup of raw cane sugar. 1 egg 1 teaspoon vanilla 1 cup Libby’s Solid Pack Pumpkin 1 cup semi sweet chocolate chips or M&M’s (optional) I skip this. 1 cup raisins (optional) – I skip this. 1 cup nuts (optional) – I skip this.

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin,  mixing well after each addition. Stir in morsels. Drop dough, using cookie scoop or teaspoon, onto lightly greased cookie sheet. Bake 10-11 minutes until cookies are firm and lightly browned.  This recipe will make close to 60 cookies.

Cream Cheese Frosting 1, 3-ounce package cream cheese 1/4 cup butter 1 teaspoon vanilla 2 cups powdered sugar

In a mixer bowl beat together cream cheese, butter and vanilla till light and fluffy. Gradually add powdered sugar, beating until smooth.