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Almond butter cookies with chocolate chips or blueberries

It’s January and I’m still craving cookies!! And that’s totally fine! There was a time when I would have said or thought that January meant “no more cookies” but today, and especially with everything that’s going on in the world, if I crave a cookie, I eat a cookie!!!

Thankfully, I now know how to bake cookies that are both delicious and healthy. I love baking with nourishing ingredients that are actually good for me. And I play around with proportions so that I can have some sweetness without adding too much sweetener.

These cookies are so simple, it’s almost too good to be true. I choose to add only a little maple syrup because it’s the perfect amount of sweetness for me but if you like them sweeter, go ahead and add a little more maple syrup, up to ½ cup.

I also experimented with adding chocolate chips (for my family), and I made a small batch with blueberries instead of chocolate so that they could be breakfast cookies for me. My hubby 100% approves of the chocolate chip version and I myself am enjoying the blueberry ones.

Therefore you can choose to make one or the other or like me, separate your batch so that you can make both.

I hope you enjoy these as much as we do, making them a decadent and healthy snack or breakfast:)

 

 

Ingredients

  • 1 cup almond butter
  • 1 egg
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • ½ cup regular oats
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon

Adders:

  • ½ to ¾ cup dark chocolate chips

or

  • ½ cup frozen wild blueberries

 

Preparation:

  • Preheat oven to 350 degrees F.
  • Mix almond butter, egg, and maple syrup until smooth.
  • Add vanilla and mix again.
  • Add oats, baking soda and cinnamon and mix until mixture forms a thick dough.

  • Add chocolate chips or blueberries and form cookies on a baking sheet lined with a parchment paper or silicone mat, flattening them slightly.

  • Bake in oven for 10-12 minutes. Do not over bake.
  • You will want to let them cool completely before you remove from the baking sheet. The blueberry ones are especially fragile but once they are cooled, they hold together well.
  • Keep in an airtight container in the refrigerator for approx. 1 week.

 

 

 

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