Recipe Share: Almond Butter Maple Cookies

18 04 2011

Bit of a dry spell on the blog as of late. This weekend I finally had time to spend in the kitchen, besides whipping up easy soups for work, at least I got that far the previous two weeks.

I have been wanting to start a post called ‘Recipe Share’ for awhile. I have a beautiful recipe book that my dear friends put together for my wedding shower. Each guest wrote down a favourite recipe and it was pasted into the book. Since then this book has become my recipe-food-garden journal. I have recorded menus for meals we have hosted, garden plans and progress and recipes in it. I save a lot of what I do digitally, but there is something nostalgic about writing it down. My grandmother has an amazing recipe book that was her mothers, and I hope that I will be able to pass mine down to someone one day. How do you save your recipes?

Anyhow, my goal is to write about the recipes I try from the book, from friends and blog readers. Today’s Recipe Share is from my sweet friend Emily. She gave me this cookie recipe to try, and it is yummy. It made for the perfect dessert Sunday night. I have recorded the original recipe below with my comments of course, I can’t help but give alternatives and share what I did. If you are looking for a semi-healthful sweet, these are for you.

1 cup Whole Wheat Pastry Flour (I used 1/2 cup pastry and 1/2 cup spelt to up the wholeness)
1/2 tsp Baking Soda
1/4 tsp Salt (use sea salt if you got it)
1/2 cup Chopped Almonds (I used slivered almonds)
1/2 cup Almond Butter (unsweetened)
1/2 cup Maple Syrup
3 tbsp Vegetable Oil (I used 2 tbsp and try using a light olive or sunflower)
1 tsp Vanilla or Almond Extract (invest in good quality, not imitation, they’re full of chemicals)

  • Mix the dry ingredients together. Mix the wet ingredients together (although, I mixed the almond butter right into the dry and then added the mixed wet). Mix the wet and dry. Refrigerate for 1 hour.
  • Pre-heat over to 350 degrees. Remove dough from the fridge. Pinch off and roll into 1.5 inch balls, press lightly onto a parchment lined cookie sheet.
  • Bake for 10-14 min. I give this range because the recipe calls for 10, my oven 14 was better. 12 worked and they were a bit chewier in the middle. Makes about 16.
  • Thanks Emily!!!

Besides making cookies and a nice meal on Sunday, I gave my new favourite kitchen appliance a try, my Vitamix. Oh yes, this is the shizzz. I have been blending perfection into my green smoothies since I got it, not a kale or swiss chard lump in site. Sunday I made almond mylk for the first time using it, I was saying out loud, ‘unbelievable’. How smooth it was. The almond meal left over is flour. Not that my old blender didn’t do a good job, it’s just amazing the difference the appliance makes. If you haven’t invested in one, think about it. I finally felt justified to retire my eight year old blender Tony so sweetly bought me (and fixed half a dozen times) for my birthday when we first started dating (ah). Plus, I got the smaller four cup container thrown in, how could I resist!

I hope everyone is having a nice Monday…have a great week!

Eat well, Be well

Nat

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