I was craving for cookies yesterday. I wanted to eat more than one of them without feeling guilty. So I googled low glycemic cookie recipes with little hope since I knew cookies needed sugar and sugar spiked blood glucose and yadah yadah. Then I came across this recipe. As always, I checked to see if I had the ingredients first, then whether I could sub them with other “healthy (but tasty, mind you)” things and viola, I was whisking away to cookie heaven. Fast forward to a hot oven and 35 minutes later.
(guilt-free) Almond-butter cookies
Cooking time: 35 minutes.
Yields: 18 round cookies
3/8 cup fine ground whole wheat flour/atta/white wheat flour (or all-purpose flour)
3/4 cups oat flour (I ground 3/4 cups oats in blender)
1/4 teaspoon baking soda
1/4 cup melted coconut oil (or butter)
1/4 cup + 1 tbsp coconut sugar (or white sugar/any sugar of choice)
3/8 cup natural creamy almond butter, no sugar added
1 egg white
3/4 teaspoon vanilla
Preheat the oven to 375 degrees F. Lay parchment paper on your cookie sheet.
In a bowl, add coconut oil, coconut sugar and beat well with an electric mixer. Then add the almond butter and continue mixing till well combined. Repeat the steps after adding the egg white and vanilla essence. Make sure you scrape the sides of the bowl when you keep whipping. If you are not using a creamy almond butter, then you might have to stop and combine the mixture with a spatula to make sure it is thoroughly mixed.
Mix the flours with the baking soda and slowly add it to the wet mixture. It will slowly start getting more difficult to use the hand mixer. When it sufficiently combined, switch to a spatula and hand mix the mixture a few times till it comes together.
Make small 1 – 1.5 inch balls and then slightly press them down a fork to flatten.
Bake for 10 minutes, or until the edges turn golden brown.
Remove the cookie sheet from the oven and slowly flip the cookies one by the one so they cool and crisp the top side at the same time (hanna’s handy tip!)
Enjoy guilt free!
- For the 3/8 cups measurements, I just eyeballed a 3/4 measuring cup to make sure it was filled half way through.
- It’s okay to be a tad bit generous with the a vanilla essence. My measuring spoons overflow a little bit always.
- All the (bracket) ingredients will add on to the make the recipe less guilt-free. Just saying.
- Almond butter can be substituted with peanut butter without much change in the healthy aspect.
- As tasty as the cookie dough is, resist eating too much of it so you have some leftover with to bake! 🙂
Feel free to leave comments and questions below. Let me know if you make them and how they turned out 🙂