It really has been awhile . . . and to be honest? I accomplished what I set out to do in 2014–to spend more time with my family. However, I will never abandon my blog. I may not post regularly, but nothing has changed–ai love baking: my ai love and passion for baking!
Last year I started my “love” series–heart healthy recipes! However, they all must pass the ai love baking kids’ test!
This post features my most favorite nut–almonds! Almonds are a good source of protein and low in carbohydrates and sugar. Almonds contain monounsaturated fats–the healthy fats! They are definitely heart healthy and help to lower harmful cholesterol.
I am no stranger to baking with almonds. I’ve been baking with almond flour for years. They are the main ingredient in my macarons. I’ve also substituted a portion of all-purpose flour with almond flour because I love the texture and taste. However, when Nuts.com challenged me to bake entirely with almonds, I knew I had to accept. Check out their amazing selection of almonds and almond products. I love how each product page features the health benefits of almonds.
I’ve always wanted to try this recipe from King Arthur Flour’s website for Flourless Peanut Butter Chocolate Chip Cookies. The main ingredient is peanut butter. But this post is about almonds, right? Yep! I recently made in my Vitamix a batch of almond butter! Making almond butter was easy. I started with some blanched almonds and some coconut oil. Mixed it up and got a beautifully smooth almond butter. There are a number recipes and videos on how to make almond butter on the internet. I would highly recommend referencing one of these sources before making your own. Almonds do not contain nearly as much oil as other nuts, so you’ll have to use some neutral flavor oil to make almond butter. I love coconut oil so I decided to use that instead, although coconut oil does have a more predominant flavor than vegetable or canola oil.
I made a few adjustments to the original recipe–added more almonds in the form of almond flour! I also added some cocoa powder–kids love chocolate. Finally, what better to go with almonds and chocolate than cherries! I found some surprisingly very good tasting cherry chips that were just beautiful in these cookies.
Here are some notes regarding the recipe–they are also listed in the recipe below.
- I used my own homemade almond butter. However, you can use any creamy store-bought almond butter.
- Almond butter will contain oil that separates. This is true for even the most creamy almond butter. Therefore, depending on the almond butter you use, you will experience the separation of the oil when mixing these cookies. Form a ball with the dough and remove it from the mixing bowl. Place it on several pieces of paper towel. The paper towel should soak up all the excess oil. You can also further remove any excess oil when you have the cookies on the cookie sheet. Use paper towel to dab the tops of each cookie before putting them in the oven.
- Do not over bake these cookies. Take them out at around 8 minutes. The longer you bake them the harder they will get.
- I made mini cookies, about 2 inches, using a teaspoon cookie scoop. You could make bigger cookies, but will need to adjust the baking time accordingly.
My ai kids, a.k.a. taste testers and biggest critics said these were yummy, but not the harder ones. Remember when I said to take them out at 8 minutes? Well, I left some in around 12 minutes and they were just rock hard. Don’t be tempted to bake them any longer than 8 minutes.
Check out my other posts where I’ve used almond flour to substitute a portion of regular all-purpose flour.