Don’t be alarmed by the texture of this cookie’s dough. It’s very wet and moist yet the cookies bake up with a crispy crumble. Cookies taste best the next day once all the flavours meld.
1/2 cup (125 mL) almond butter*
1/2 cup (125 mL) palm sugar
1 large free-range egg
1 tsp (5 mL) vanilla extract
3 Tbsp (45 mL) brown rice flour or coconut flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) chopped toasted skin-on almonds
1/2 cup (125 mL) chopped 70% dark chocolate or chocolate chips
1 Tbsp (15 mL) grated orange peel
*Note: this recipe also works well with cashew butter.
Preheat oven to 350 F (175 C).
Using electric mixer beat almond butter with sugar until well mixed. Beat in egg and vanilla, then beat in flour, baking powder, salt, almonds, chocolate, and orange peel. Dough will be moist and dense.
Roll dough into balls and place on baking sheet lined with parchment paper. Working with one ball at a time, gently hold between thumb and index finger and, using your other hand, press down with fork to flatten slightly. Repeat with all dough balls.
Bake until edges are firm, 12 to 15 minutes. Let stand on sheet for 5 minutes, then transfer to cool on baking rack.
Makes 24 cookies.
Each serving contains: 85 calories, 2 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 7 g total carbohydrates (4 g sugars, 1 g fibre); 19 mg sodium
source: “Cookie Swap!“, alive #362, December 2012