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.
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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