These are two of our family's favorite cookie recipes. They are nut butter based, flourless, and dairy free. So...you can feel slightly less guilty about them.
The peanut butter cookies I first had when I was pregnant with Lena. My best friend came to visit me in Alaska and when she did she made us the most amazing gluten free cookies! The recipe was found online here. We have been making them since then. The best part is they are so simple we almost always have all the ingredients on hand.
Peanut Butter Cookies:
1 c. peanut butter
1 egg
1c. sugar
tsp. vanilla
dash of salt
Preheat oven to 350 degrees. Roll out tbsp. size balls of dough on cookie sheet lined with parchment paper. Press each cookie ball down with fork x2. Place about an inch apart. Bake for 10 mins or until edges are golden.
Let cool for 5 mins.
The almond butter chocolate chip cookies are a new recipe to us, but already a fast favorite. The recipe is from last months Martha Stewart magazine. As soon as I saw the recipe I wanted to try it since it reminded me of our loved peanut butter cookies so much. Very simple ingredients again but a completely different cookies. These are probably my current favorite cookies ever. Chewy, chocolate, not too sweet. Perfect.
Almond Butter Chocolate Chip Cookies:
1 c. almond butter
(I like 3/4 almond butter 1/4 peanut butter)
1 c. mini chocolate chips
2 eggs
1/2 c. brown sugar
dash of salt
splash of vanilla
Preheat oven to 350 degrees. Place tbsp. size drops of dough about an inch apart on parchment lined cookie sheet. Bake for 10 mins or until edges are just turning golden.
Let cool and enjoy!
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