I forget how much I like to bake. There’s something magical about pulling out different ingredients, even before I have a clear sense of what I want to make, and simply seeing what emerges. I haven’t done it in far too long! It was always like this when I was starting out. There were so many food restrictions, and there weren’t cookbooks that were gluten/dairy/egg/corn/soy/sugar/grain free 8 years ago. So I saw baking as an experiment, and tended not to have a clear sense or expectation of what was ahead. Granted, there’s a much higher rate of flops that way, but it’s also much more interesting.
Somewhere over the years I stopped experimenting as much, especially with desserts. I was supposed to be making something for someone else or a reviewing cookbooks. I was tired, our new kitchen is smaller, and months would slip by without playtime. So it was a great surprise to wake up on Saturday wanting to make cookies! Initially the plan was to make something simple from one of the cookbooks for DH, and I started pulling out the ingredients. And then that familiar urge hit, and I decided we were going to wing it and go for a Cheryl original.
Quite to my surprise, these cookies were terrific. I loved them, and so did our guests. They’re also quite Passover friendly, if you’re inclined to give them a whirl right away! They are crisp on the edges and chewy in the middle, and there’s something about them that feels really satisfying.
Yes, they use more coconut sugar than I usually use…I may try cutting back next time. We shall see.
2/3 cup almond butter
1/2 cup cocoa powder
1 1/2 cups coconut sugar
1/2 tsp baking soda
¾ tsp stevia concentrate
Pinch of salt
2 tsp vanilla
2 TBSPs coconut oil
2 TBSPs maple syrup, agave, liquid sweetener de jour
1 TBSP water
3-4 TBSP cacao nibs, or if you’re not avoiding sugar, mini chips or Heath bar pieces
Put the dry ingredients in a stand mixer and let it run for a minute (my coconut sugar always has lumps!) Add in the almond butter, and mix until combined. Add in wet ingredients and stir for a minute to let everything combine.
Make balls an inch in diameter and squash down on a Silpat or sheet lined with parchment. Beware, they spread a little. Put an almond or almond slivers on top. Bake at 350 for 10-12 min. Allow to cool, they are very soft right out of the oven but harden after 5-10 min.
This makes about 3 dozen cookies.
I will be submitting these to Ricki’s Wellness Weekends, featuring vegan yummies with healthier ingredients.
Cheryl, these cookies look and sound terrific! Love the little touch of the almond slice on top. Looks great against the dark background of the chocolate cookies. 🙂 I adore baking and coming up with my own recipes. I just made a wonderful cookie recipe with almond butter and coconut sugar myself. Different from yours for sure, but some of same elements. Maybe I should go ahead and share the recipe so I can have a Wellness Weekend entry, too. 😉
They do sound terrific–and what I love most is that they’re the product of your desire to play in the kitchen. I love when the creative baking urge results in something so delicious. Glad they were a hit. And thanks for linking up to WW this week!
Happy Passover! 😀