GLUTEN-FREE ALMOND BUTTER BEAUTY COOKIES 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. 
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 Click for PRINTABLE PAGE

INGREDIENTS:  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

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.