Tuesday, September 10, 2019

Triple Nut Butter Bourbon Cookies

This is how inspiration works in my kitchen. Last night, it resulted in these cookies. I was dubious that the ingredients would actually result in a cookie, but they did!


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.


Ingredients
  • 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



Procedure
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.

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