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IN THE KITCHEN: Almond Butter Cookies (A Yummy, Low-Glycemic Version!)

Hanna Schoenrock

This is a recipe my sister-in-law Sarah made when her husband (my brother) announced he was switching to an alkaline diet right before his birthday. She figured out a way to make a low-glycemic cookie that tastes great — without a weird texture! These cookies are sturdy enough to be the “bread” parts of an ice cream sandwich. Sarah is a master at healthy hacks with traditionally not-so-healthy (but yummy) recipes. She runs an online yoga studio and spends a great deal of time researching healthy and delicious recipes. If you’re looking for healthy recipes, you can find lots of them at her website: www.crossworksolutions.com!

Ingredients

1 ½ Cups Almond Flour

½ Cup Unsweetened, Desiccated Coconut

½ Teaspoon Baking Powder

¼ Teaspoon Baking Soda

½ Teaspoon Salt

8 Tablespoon Unsalted Butter, melted and cooled

½ Cup Honey

¾ Cup Creamy, Natural Almond Butter

1 Medium Egg

1 Teaspoon Vanilla

Optional Stir-ins: chocolate chips, nuts, dried fruit

Instructions

Preheat oven to 375.
Mix the dry ingredients in a bowl.
In a separate bowl, mix the butter, honey, almond butter, egg, and vanilla on medium until silky smooth.
Add half of the dry ingredient mixture, and mix on low until incorporated. Add the other half, and mix on low until cookie batter is formed.
Optional: stir in the chocolate chips, nuts, or dried fruit.
Scoop onto baking stone or cookie sheet with parchment paper.
Bake at 375 for 12 – 15 minutes.
Let cookies cool for 5 minutes before moving to cooling racks.

Printed version of this recipe

Almond Butter Cookies

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