Cinnamon Almond Butter Cookies

Sometimes you just need a cookie.

After today's 8 mile run with 5x 5 hard 1 easy and a leisurely breakfast on the porch, the desire struck. Then I remembered the little jar of almond butter I made last week. Hmm...almond butter cookies? To Pinterest I went. 

Of course, Edible Perspective never fails me, and I decided to try out this recipe. 

In the past, using a lot of coconut oil or nut butter in a recipe really made me nervous. I have no idea why considering I've been known to eat pb straight from the jar. I've been trying to eat more healthy fats lately though, so I went all-in with this one. 

These little gems are so moist--

ok, sidetrack. I'm one of those people that hates the word moist. Agh, what an awful word. I cannot stand it....but I have no other description for these cookies!

Maybe a thesaurus will help... 

Soggy? No 

Humid? What?

Watery? Probably not.

Clammy? Ew!

I surrender! They're moist, ok? It is what it is.  But never fear, my fellow moist-haters can choose to describe them by their other nectarous qualities (there's that thesaurus again) They're also soft and crackly with a deep almond flavor and an extra hit of almond extract. Topped off with a delicate chocolate drizzle and a pinch of sea salt, they're pure bliss. 

Enjoy with a glass of milk as an afternoon pick-me-up...or take a page from my book and eat them shamelessly at inappropriate times of the day.

*Alternates bites of cookie and salad* Now it doesn't count. Balance.

Just a note, it's important to let them cool completely so that they don't fall apart on you, but if you can't resist a cookie straight from the oven, I don't blame you. I guess that's just the way the cookie...crumbles.

Heh....ah, yeah.


Cinnamon Almond Butter Cookies with Chocolate Drizzle

Lightly adapted from: Edible Perspective's Recipe

Ingredients:

  • 3 tablespoons coconut sugar

  • 2 tablespoons ground flax meal

  • 2 teaspoons cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon aluminum-free baking soda

  • 1 cup natural creamy almond butter

  • 5 tablespoons apple sauce

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon almond extract

  • large flaked sea salt, to top

 Method:

1. Mix the dry ingredients in a large bowl.  Add in the almond butter, maple syrup, and vanilla.  mix with a rubber spatula until the mixture comes together and forms a thick dough.  Refrigerate for at least 30 minutes. (give or take 10 minutes...I'm impatient)

Preheat your oven to 350° F.  Remove the dough and roll into tablespoon sized balls.  Place on a baking sheet with 2-inch spacing. Lightly press down in a crisscross pattern with a fork.  

Bake for 8-12 minutes, you want them to have a little bit of a crust but still be soft. Let cool on the pan for 5 minutes then transfer to a cooling rack for at least 10 minutes. 

For the chocolate drizzle (optional, but highly recommended):

1. In a squeeze bottle, combine melted coconut oil, cocoa powder, and maple syrup until you get a drippy sauce, adding more of any ingredient until desired taste/texture is achieved (this process is very forgiving) 

2. Drizzle in a zig-zag pattern over cookies and sprinkle with sea salt.

Alternately, make sauce in a bowl and use a spoon to drizzle or in a plastic bag (snip the corner off to drizzle)