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Posts Tagged ‘paleo cookies’

 

Call me weird, but I have always preferred blondies over brownies. Don’t get me wrong… I love chocolate, but I like it in small doses, like one or two squares of a high-quality, dark chocolate bar. But something about blondies makes my mouth literally water, and traditional blondies share a lot in common (i.e., butter and sugar) with my favorite sweet flavor–butterscotch.

The blondies of my childhood were essentially white flour, butter and brown sugar (think obesity, type II diabetes, high triglycerides, etc.). So how can I indulge in eating my beloved blondies without putting on 10 pounds, causing my insulin levels to go haywire or just feeling badly for overindulging?

Enter almond-butter blondies. I make mine with very little sugar–which offsets a lot of guilt, and with almond butter and almond flour, so I feel I’m getting something good (i.e., a hefty serving of protein) out of my indulgence. In fact, I generally feel so justified in eating these, that I almost never stop at just one!

These are gluten-free, get a nice “crust” to them, yet retain plenty of gooey, chewy goodness on the inside. My kids are always trying to get me to add in extra chocolate chips or chunks, but it’s actually the non-chocolate part I’m really after. I hope you will give them a try, and tweak the recipe as you wish to fit your sweet and texture preferences.

 

Ingredients

1/2 cup almond butter

1/4 cup coconut oil, melted

1/3 cup coconut sugar (to make Paleo) or 1/3 cup brown sugar

1 egg

2 tsp pure vanilla extract

1 scant cup almond flour

2 Tbsp tapioca starch

1 tsp baking soda

1/4 generous tsp sea salt

1/3 cup dark chocolate chips, chunks or chopped pecans or walnuts

 

Preparation

Preheat oven to 350 degrees Fahrenheit. Line an 8×8 baking dish with parchment paper (so there’s no pan to clean up!).

In a small bowl, whisk together all the dry ingredients (except the chocolate chips, chunks or nuts) and set aside. In a medium bowl, whisk the almond butter and sugar until well blended and no lumps are left. Whisk in the vanilla and coconut oil, followed by the egg. Using a rubber spatula, fold in the dry ingredients until blended, then fold in the chocolate chips, chunks or nuts.

Scrape the dough into the prepared pan and carefully smooth the surface using the spatula. Place in the center of the oven and bake for 18-20 minutes or until edges are just slightly brown. (It’s better to underbake slightly instead of overbake so the cookies retain some gooey/chewy quality!)

Allow to cool completely before cutting into 9 or 16 squares depending on whether you want to feel guilty for having more than one at a time.

Enjoy!

 

 

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