Who knew that gluten-free baking could be so simple? Since my last batch of Peanut Butter Chocolate Chip Cookies disappeared so quickly, I figured I should probably whip up another batch for us to enjoy over the weekend. This time, using my favorite nut butter as a base.
I also wanted to try adding some extra texture to these cookies, reminiscent of an oatmeal-based batter–> without actually using oats. I used to add shredded coconut as a “secret ingredient” to my traditional oatmeal cookie recipe (it adds great texture and moisture), so I figured I should give it a shot in this version, too! The result tastes ridiculously good. Have I mentioned that we never need to make cookies using flour again? — Grain-Free “Oatmeal” Chocolate Chip Cookies makes about 2 dozen Ingredients: 1 cup creamy unsalted almond butter 1/3 cup honey 1 whole egg, or a flax egg 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup unsweetened shredded coconut 1/2 cup chocolate chips Directions: Preheat oven to 350F. In a medium bowl, mix together the first five ingredients until a smooth batter forms, then gently fold in the shredded coconut and chocolate chips. Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper. Bake for 9-10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges. Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely. Serve warm, or cold! (We actually prefer ours straight from the freezer <–try it!) — I know many of you have already had success with the Flourless Peanut Butter Cookies, so I hope these are a hit as well! The flavor variations seem pretty endless… and I plan to try all of them.
