One of my best friends emailed me this photo. Another one of his friends had scribbled this down at swim practice. The only words in the email: "If you want to try…they are soooooo goooooooood!!!" Okay. Sold.
So, I went to the website she references and found a slightly different recipe. Then, because I can't follow a recipe to save my life - well, I probably could to save my life - I slightly adapted it. I used three different kinds of nut butter, swapped out the vanilla for bourbon, and added hemp seeds.
- 1/2 C bourbon pecan peanut butter (I bought mine at Mouth)
- 1/2 C raw almond butter
- 1/2 C raw peanut butter
- 1/2 C honey (I used pine honey)
- 1 T bourbon
- 2 eggs, room temperature
- ½ t baking soda
- 2 T hemp seeds
- 1 T instant coffee
- 1/3 C semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with silicone mats.
In a large bowl, mix nut butters, honey, bourbon, eggs, baking soda, hemp seeds, and instant coffee until smooth and well combined. Gently fold in chocolate chips.
Use a scoop and place the batter 1-1/2" apart on the prepared baking sheets. Bake for 12 to 15 minutes. Cook cookies on the sheet for 5 to 10 minutes. Then transfer to a wire rack to cool.
And there you have it - gluten-free, honey-sweetened cookies in less than 30 minutes. Sweet.