My friend Nili introduced me to these cookies yesterday. Got to love a neighbor who drops by with goodies! They are incredibly moist and chewy and would be a good base for a variety of different iterations – white chocolate, dried cranberries or cherries…
After all the treats from the holidays, I like this recipe because it’s not terribly sweet. In fact, one of the aspects I appreciate about baking is the ability to control the amount of sweetener I use. The original recipe calls for maple syrup. I personally do better with agave, but honey would work beautifully as well.
A sort of take on the Witches Hats, they have only a few ingredients, which if you’re gluten-free, you’re sure to have on hand. The recipe below is doubled, yielding around 40 cookies, which is a standard recipe if using a mini ice cream scooper for portions. They freeze well, so doubling the recipe just makes sense. Enjoy!
Prep time: 10 minutes
Total time: 22 minutes
Yield: About 40 cookies
Special equipment: mini ice cream scoop
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1 16 oz jar salted almond butter (2 cups) chunky or creamy
2/3 c. agave nectar (or maple syrup or honey)
2 eggs
2 tsp. vanilla extract
1 tsp. baking soda
1 tsp. salt
1 1/2 c. semi-sweet chocolate chips (Trader Joe’s are GFCF)
1 c. almonds, pecans or walnuts optional
- Preheat oven to 350 degrees.
- In a mixing bowl, beat almond butter until it has incorporated with the oil in the jar. Add agave, eggs, vanilla, baking soda and salt and beat until smooth.
- Add chocolate chips and mix until just combined.
- Scoop dough into balls using a mini ice cream scoop and drop onto greased cookie sheets.
- Bake for 10-12 minutes. Cool for five minutes then transfer to wire rack to cool completely.
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