Let me tell you about a few little things that make me big-time excited.Number one: recipes containing a number of whole, natural ingredients that I can count on my one hand.
Number two: a kitchen scale that allows me to measure my cookies to come out the exact same size. Hello, even and not-burnt cooking! (and thank you Mr. Webb!)
Number three: finding a healthy but sweet-satisfying cookie recipe that makes both me and my Mister happy. Finding two in the same day??
That is what I call best friend cookies. Meant for each other and meant for your tummy.
The original recipes both called for peanut butter, which I am sure would be amazing as well, but I only ever have almond butter on-hand. Why? The Costco nearby us doesn’t sell natural peanut butter… and we all know I like my Costco deals. So I opt for almond butter, and love it just as much if not more than peanut.
It is a fact that I literally had to stop buying any sort of nut butter for a year in college because of my tendency to take a spoon to the jar and dip once, twice… fifteen times… Stress and lack of time for any real eating patterns will do that to a girl! And I looooove my nut butters. Raise your hand if you are with me?
Let’s get back to cookies. Because I know that’s why you all are here. Heck, that’s why I’m here!
The first of the friends is a gluten-free, vegan, no-artificial-sugar added, no-bake cookie. Aka: this cookie is for real.
- 1/4 cup almond butter
- 1/4 cup plus 3T raisins
- 2 T roasted, salted peanuts
- 1/8 tsp pure vanilla extract
- 2 T cocoa powder (you can do less if you don’t like a really dark chocolate taste)
Blend all ingredients in a blender or food processor, scoop out every delicious gob, and shape. I’ve followed the example of the original recipe and made them into cookie-shaped-rounds, but I’m sure they would be just as wonderful in the shape of a bar. …and if you are thinking that the contents of that bowl look fudgy and worthy of satisfying your largest chocolate craving ever, you are right… if you are thinking that it resembles a pile of dog doo… you are also a little bit right.
I didn’t even plan on offering any of these to Mr. Webb, thinking that they would be too “healthy” as a dessert for him. Upon being asked if we had any dessert in the house, however, I caved and offered him one. To my surprise and great delight, he ate two!
Well, not to my complete delight… he left none for me, which meant that I had to bake again the next day…
Day two: the next best friend almond butter cookie… very closely resembles a traditional peanut butter cookie. Also vegan and can be gluten-free.
- 1/2 cup almond butter
- 3/4 tsp baking soda
- 3 T flour (mine was gluten-free, but regular should work too)
- 1/4 cup + 2 T brown sugar
- 2 T applesauce
- 1/2 tsp pure vanilla extract
Mix dry ingredients, add wet and mix again, shape into balls, and refrigerate for at least an hour. The refrigerating should make the cookies soft. Press down cookie balls with a fork, and bake for 8 minutes at 350.
These are heavenly. If you have ever been afraid of something because it was labeled “vegan,” try making these. Just try.
Feel free to, of course, use peanut butter as the original recipes (here and here) suggest.
Rainy day, sick day, bad day… sometimes all you need is a plate of cookies and a best friend to share them with.