Hello my joyous reader,
I was totally yearning for some comfort food one Sunday afternoon when it was chilly willy and the snow was blowing. If you are currently in the sweltering heat on the other side of the world I have a funny feeling you will still enjoy these cookies!
They were oh so good! The best part? They are chewy, gluten-free and reminded me of the peanut butter cookies my mom used to make when I was a kid. I have such fond memories of helping her make them - using a flour dusted fork, I would flatten them down onto the cookie sheet.
Nowadays, many people tend to avoid peanuts which is why I created these with almond butter. Why? Peanuts tend to be one of the most allergenic and food sensitivity-provoking foods on the market today. Peanut butter was a really hard one for me to break personally. I used to eat the exact same breakie every day -- whole grain toast with peanut butter and honey. I have organic natural peanut butter occasionally as a rare treat but if I have too much my skin reacts negatively. I get an eczema like rash on the inside of my arm.
The good news is you won't miss the peanuts one bitty with this recipe! The oil I used is called Camelina Oil and it lends a nutty flavour to this recipe making it a perfect combo along with the almond butter. Now if you don't have camelina oil, then I highly recommend you get yourself some. You can learn more about it in this post. If it's not available to you, then just substitute the same amount with grapeseed oil.
Here's the recipe!
Desserts
Chocolate Chip Almond Butter Cookies
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Ingredients
- 1 cup brown rice flour
- 1 cup quinoa flour
- 1.5 tsp gluten-free baking powder
- 2 organic whole eggs
- 1 tsp vanilla
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup camelina oil
- 1/4 cup almond butter
- 1/4-1/2 cup organic semi-sweet chocolate chips* (depends how much choco you like)
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine flour and baking powder. In a large mixing bowl, combine eggs, vanilla, sugar, maple syrup, oil, almond butter and combine fully. Now add the flour and baking powder and make sure it is fully combined. I used my Kitchen Aid mixer for this, but you can use hand mix it too. Lastly, fold in the chocolate chips.
- Grease a cookie sheet and form batter into 1 inch balls. Place on cookie sheet and flatten with your fingers or a fork so they are still about 2 cm thick. Bake for 10-12 minutes. Remove from heat and place on a cooling rack. Makes about 18 cookies.
Enjoy!
Hi Joy - if I don't have cammelina oil can I use coconut oil? If yes, the same amount? Thanks!
ReplyCookies are my number one cheat meal. In moderation of course. Ive been looking for a great recipe. This sounds very good, ill give it a try.
ReplyLet me know what you think! I'm a self-professed cookie monster too ;)
I love camelina oil so can't wait to try this. Also I am picking up your book tomorrow and very excited to see all your recipes.
ReplyMmmmmm, excited to try this recipe. Thanks!
ReplyHi Joy I really enjoyed your talk on March 13 in Calgary. I have been enJoying the book very much.
ReplyHi Candice! Thank you for coming to my talk in Calgary! Thrilled to hear you are enjoying my recipes. Be sure to try the muffins on page 139!
I tried this recipe and the cookies turned out a bit dry, grainy/sandy would probably describe it better. Are they suppose to be chewy? I'm thinking that I might have over cooked them.
ReplyIt's hard to say what might have gone wrong without being there to check out your cookies :) Try them again and cook them less. Have you cooked using brown rice flour in baking before?
This was my very first attempt making a GF baked goods. I also found the same texture with my cookies. However, I just cracked it up to being GF cookies. I thought they were damn good for a gluten free product. Can't wait to share with my celiac friends. Thanks Joy.
Joy! These cookies look wonderful! And..your blog is so inspiring! Thank you for spreading your " Joyfullness." As I am diabetic and therefore always counting carbs, I wondered if you have ever given thought to including the nutritional values in your recipes. It is always so helpful and nice to have it right there on the page! ....... Just a thought!!!
ReplyHi Lorette! Glad you are enjoying the recipes and my blog! I do not include calories or or nutritional values, just nutritional benefits. Enjoy!
Has there been an answer to question about a suitable substitution for the camelina oil in this recipe? Can't seem to find any where I live. Thanks!
ReplyHi Erin, You could use grapeseed oil or melted coconut oil. The coconut oil will be more dense so I would suggest using a smaller quantity. Hope that helps!
Could I use different flours? I have brown rice but not quinoa I have sorghum and a couple other gf flours.
ReplyHi Ashley, You can certainly try swapping flours out, just bear in mind that flour swapping is not an exact science, so we can't guarantee the recipe will turn out quite the same if you use different flours. We've been using this alternate flour ratios chart from Bob's Red Mill with some success: http://www.bobsredmill.com/docs/pdf/Alternative_Flours.pdf Kate - Joyous Health Team
I just made these cookies and used coconut oil. Fantastic. Definitely will make again.
ReplyGlad to hear it Sue! Thanks for letting me know you liked them :)
I tried those cookies with the exact same ingredients listed here and they turned out yummy. I could definitely taste the camelina oil which is a good thing if you like nutty flavours. I also made them with tahini (sesame seed butter) instead of almond butter so the kids can take them to school as a snack and they were delicious. Thank you Joy for the recipe!
ReplyGlad you enjoyed it! Kate - Joyous Health Team
I just made these cookies with grape seed oil and they came out really dry and crumbly. Don't know what happened because I baked them for only 9 minutes.
ReplyHi Hinna, Was the batter really dry before you baked it? Kate - Joyous Health Team
What are the amount for coconut sugar, maple syrup and almond butter? They are not displaying right - all I see is a question mark. Thank you.
ReplyHi Joy! I tried making these the other day, and the cookies were more on the crumbly side. Do you have any idea why this might have happened? I did add 1/2 cup of almond butter instead of your recommended 1/4 cup - is this a possible reason? Thank you! :)
ReplyHey Sat, That could be the reason! If you follow the recipe as listed, it should give you the results shown in the photo :) Rachel - Joyous Health Team