So I gave up chocolate for Lent. I felt moved to do it, but it’s been pretty tough (that’s the point). I normally eat a little chocolate every day; it makes me feel like I’m not being deprived and it helps take the edge off my need to shove food in my face 24/7. It also prevents crazy, I don’t care if it’s not good for me I’m HANGRY binges.
Chocolate is pretty much my only treat that I seem to tolerate right now. Normally my snacks are fruit and almond butter, and I just can’t make myself see that as a treat. It’s just more healthy food – that happens to taste good. So for this treat I wanted to make a cookie, but obviously it had to be one that didn’t have any chocolate. Kinda limited my options. After all, you have to be able to actually taste test your experimental recipes. Hence the Spiced Almond Butter Cookies. I was aiming for something like gingerbread cookies and I think that I managed it. Considering this is my first ever from scratch cookie dough, I don’t think this is half bad.
- 1/2 cup almond butter, creamy
- 1 tbsp. unrefined virgin coconut oil (melted)
- 1/4 tsp. baking soda
- 1/8 tsp. ginger
- 3/4 tsp. cinnamon
- 1/8 tsp. cloves
- 1/8 tsp. nutmeg
- 1 cup almond flour
- 1/2 tbsp. molasses
- 1.5 tbsp. organic honey
Preheat your oven to 350. Melt your coconut oil. Mix with the almond butter in a large mixing bowl. Add the rest of your ingredients and mix well. The batter will be thick. Use a large spoon or an ice cream scoop (I used an Oxo Ice Cream Scoop) to spoon out batter on parchment paper on a cookie sheet. Place them a couple inches apart – these don’t spread much. Bake for 10 minutes or until done. Makes 8-10 cookies. Try not to eat them all in one day! 😉
Spiced Almond Butter Cookies