Wednesday, March 2, 2011


almond butter beauties II
Recently, I posted about gluten-free almond butter beauty cookies.  Made with oatmeal, no flour, almond butter, and just 3 Tbsp. of butter, these were almost healthy, if cookies can be such a thing.  Chocolate chips, almond toffee bits, toasted almonds and pecans made this cookie delicious, satisfying and almost guilt free.almond butter beauties II (2) 
But I couldn’t rest, wondering if they could be better.  Instead of packing the oats, I measured them loosely.  Instead of 1/2 cup of chocolate chips, I used 1/4 cup.  These cookies have a different texture – they spread more and resemble a traditional cookie more.  But I missed that 1/4 cup of chocolate chips.  As is, I rated them 8 out of 10, and my taste testers agreed that these were good, but my first batch was better.  I may make them again with the added chocolate chips.
Whether you make almond beauties I or II, I think you’ll be happy with either.  Who’d have thunk that just plain oats with no flour added could make such a good cookie?
Gluten-Free Almond Butter Beauty Cookies II
Source:  Judy’s Kitchen
Rating:  8 out of 10
3 Tbsp. unsalted butter, soft
1/2 cup almond butter (120 grams), room temperature
6 Tbsp. sugar (I used 1-1/2 Tbsp. NuNaturals Stevia)
1/3 cup light brown sugar, packed
1 tsp. dark corn syrup
1 tsp. vanilla
1 large egg
1-1/2 cups oats measured loosely (3/4 cup quick, 3/4 cup old-fashioned)
3/4 tsp. baking soda
1/4 tsp. sea salt
1/4 to 1/2 cup semi-sweet chocolate chips
1/4 cup almond toffee bits (not Heath Bar bits)
1/4 cup toasted chopped pecans
1/4 cup toasted sliced almonds

Heat oven to 350F.  Line a baking sheet with parchment paper.  In bowl of stand mixer,  using medium speed, beat butter, almond butter, sugars, corn syrup, vanilla and egg until well combined.  In mini food processor, pulverize 1/4 cup of each of the oats.  Combine all the oats with baking soda and salt, then mix into butter mixture on low speed.  Stir in chips, toffee bits, pecans and almonds and mix just till barely combined.  Drop by rounded tablespoonfuls onto prepared baking sheet.  Bake 9-10 minutes, or till just barely done.  Don’t overbake these! Cookies will look soft and undone but will firm up as they cool.  You can check with a toothpick – if it returns with just a few crumbs, the cookies are done.  Cool on baking sheet 5 minutes, then transfer to wire rack to finish cooling.  Yield:  10 (3-1/2” cookies) about 3/8” thick

1 comment:

roz said...

Hi Judy, I've seen such a trend for gluten-free recipes, and I'm still not quite sure how these new recipes turn out. Your cookies sound very interesting though and kudos for trying out this new type of cooking.