GLUTEN-FREE ALMOND BUTTER BEAUTY COOKIES

Have you heard of monster cookies?  Paula Deen makes them, and so does the Pioneer Woman.  They’re loaded with peanut butter, MandM’s, nuts, chocolate chips, and just about anything you can think of.   What’s interesting about monster cookies is that most versions have no flour, just oats. 


Well, this is my almond butter version, actually a compilation of several recipes plus my own tweaks.   And instead of calling them monsters, I’m calling them beauties, not because they’re particularly attractive, but because I like them.    In fact, I’m amazed at how much I like them.   They are a gluten-free whole-grain cookie.   The edges are crispy-crunchy, the insides are soft and chewy, and they’re not overly sweet.   I can tell you they are going to be one of my go-to cookies from now on, not just because they’re a slightly healthier cookie, but  because they don’t taste like a healthy cookie.  Don’t get me wrong.  I know they’re not really healthy, they’re a sweet treat.  But, comparatively speaking, they’ll do less collateral damage than the real thing, yet they’ll satisfy.

Gluten-Free Almond Butter Beauty Cookies Source:  Judy’s Kitchen Rating:  9 out of 10

INGREDIENTS:  1-1/2 cups oats, packed (3/4 cup quick oats, +3/4 cup old-fashioned oats) 3/4 tsp. baking soda 1/4 tsp. sea salt 3 Tbsp. unsalted butter, soft 1/2 tsp. dark corn syrup about 1/2 cup almond butter (120 grams) 6 Tbsp. sugar (I used 1-1/2 Tbsp. NuNaturals Stevia) 1/4 cup light brown sugar 1/2 tsp. vanilla 1 large egg 1/2 cup semi-sweet chocolate chips 1/4 cup almond toffee bits 1/4 cup each toasted sliced almonds + toasted chopped pecans Heat oven to 350F.  Line baking sheet with parchment paper. In mini food processor, pulverize 1/2 cups oats (1/4 cup quick oats + 1/4 cup old-fashioned oats).  Whisk together in medium bowl all the oats (pulverized and not), baking soda and salt.  In large bowl, using electric mixer, beat together butter, corn syrup, almond butter, sugars, vanilla and egg till well combined and smooth.  On low speed, mix in oat mixture until barely combined.   Stir in chocolate chips, toffee bits, and nuts.  (This will be easier if you have a heavy-duty mixer like a KitchenAid.  Otherwise, your mixer should be able to handle a stiff dough.)    Form into 2” balls and place on prepared cookie sheet.  Press dough down to flatten slightly. Bake about 8-9 minutes, or till cookies are barely done.  Let cookies cool in pan 5 minutes, then transfer to wire rack to finish cooling.  Yield:  12 (3”) cookies, about 3/8” thick.