Not much to say about this recipe, besides that it is simple (5 ingredients), delicious, a crowd-pleaser (just don't tell people they're gluten-free), and highly adaptable. The original recipe - and the one I usually make - calls for peanut butter. I found it on the Whole Foods site a few years back while searching online for a GF peanut butter cookie recipe. Try it with any form of nut butter and see what happens. Add chocolate chips, or don't. Throw in some oats or some chia seeds. The nutritional information for these cookies will rival any granola bar or protein bar that you might buy at the grocery store, but you get to have control over the quality of the ingredients. These are great for dessert, or thrown into lunches, or stashed in a backpack to eat during a long hike. These are not crumbly or saliva-sucking like some GF baked goods can be. Ingredients: 1 cup nut butter (use a "natural", lower sugar form if possible) 3/4 cup sugar (or equivalent baking sweetener of your choice) 1 egg 1 tsp vanilla (this is actually optional) 1 tsp baking soda Variations: -Add chocolate chips -Use almond butter and add white chocolate chunks and dried cranberries or blueberries -Add oats, seeds, or chopped nuts Combine ingredients. Drop by spoonfuls onto cookie sheet. No need to flatten. Bake at 350 degrees for 8-10 minutes. They will still look a little underdone at this point, but take them out anyway and let them cool. If you overbake them, they get dry and crumbly.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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