These are the most delicious “healthy” cookies that I’ve ever tasted.
Not that I tend to talk in superlatives or anything. Hah! It drives Adam crazy but I don’t care.
Seriously though….my friend and yoga teacher, Anna, made these cookies for us during a yoga team meeting the other week and I couldn’t wait to go home and remake them myself! They are vegan, gluten-free and could even be eaten for breakfast in a pinch {let’s be honest, you can totally eat these for breakfast. Even when you are not technically “in a pinch”}.
These cookies are full of good-for-you things, like almond butter, ground flax, hearty oats and dark chocolate! I don’t know about you, but in my world dark chocolate counts as as a healthy snack. And there’s no flour, either—making them perfect for our gluten-free friends!
I took a bag of these on my recent trip last week to Oregon to share with my blogging buddies. Not to toot my own horn or anything, but I think they were a hit. Cause, you know, you can never have too many snacks. Especially when you are eating your way through Southern Oregon. I’m telling you—you can never go wrong when traveling with cookies in your purse. Rachel was actually texting me last night for the recipe because she wanted to make them for her kids today!
They’d be perfect for school snacks, especially since they are peanut-free. Peanut-free and gluten-free!
The best part though? The CHEW.
These guys are insanely chewy.
And they keep so well, too! I like them cold, straight out of the fridge, but I think they also would make great ice cream sandwiches.
For breakfast. Duh.
Almond Butter Chocolate Chip Cookies {Gluten-Free}
makes about 2 dozen cookies
Ingredients:
1/4 cup coconut oil, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
3 cups gluten-free oats (or old fashioned)
1 10-oz bag dark chocolate chips
1 cup almond butter
2 tbsp ground flax mixed with 6 tbsp warm water
2 tsp vanilla extract
Directions:
Preheat oven to 350 degrees.
Cream together the coconut oil, almond butter, granulated sugar and brown sugar until well blended. Add vanilla extract and ground flax + water water mixture. Keep beating until everything is combined.
In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined—be careful not to overmix!
Roll small balls of dough and place three inches apart on a silpat or parchment paper-lined sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.
Time:
30 minutes
Jess
August 20, 2012 at 3:16 amSometimes a good superlative is in order! These look fantastic, Jenna!
Jenn
August 20, 2012 at 3:33 amHaha – of course they’re good – they’re full of sugar!
Cassie @ Back to Her Roots
August 21, 2012 at 4:51 amI thought the same thing. I imagine these are totally delicious and yummy and I kinda want to eat a whole bunch of ’em. But I wouldn’t consider them “healthy” with that much refined sugar. Great in moderation, though! And I guess it’s up to everyone to determine their own definition of “healthy”. I’m personally on a charge to kick added sugar out of my life (because I’m way addicted to the sweet stuff), so that’s coming from my skewed standpoint, obviously.
Amy
August 22, 2012 at 6:05 amGeneral rule of thumb (which you may already know) for sugar in recipes: 9 times out of 10 you can eliminate or replace up to a third or half of the sugar called for in a recipe.
I’m with you on eliminating sugar but it’s seriously in just about everything! :/
Kristen
August 22, 2012 at 9:49 amOf course they’re full of sugar. They’re cookies. And “healthy” is in parentheses for a reason. If you’re avoiding sugar, that’s cool, but I wouldn’t expect this blog to ever have any low-sugar recipes, and that’s why we love it!
Anne
August 20, 2012 at 4:39 amOh. My. Gosh. Oatmeal/Chocolate Chip cookies are probable my favorite things on earth, I cannot wait to throw some rasins or chopped figs in and make these!!!
Frozen oat cookies are always better than room temperature ones 🙂
Spencer
August 20, 2012 at 4:44 amLooks delicious! I love a good cookie and this recipe looks fantastic. Would love to try one.
Michelle @ Eat Move Balance
August 20, 2012 at 4:44 amas soon as I saw delicious, healthy and cookie, I was sold! and I just made a batch of almond butter yesterday. perfect! 🙂
megan @ whatmegansmaking
August 20, 2012 at 4:55 amThey look great! I can see why they were a hit with your friends. 🙂
Angela @ Eat Spin Run Repeat
August 20, 2012 at 4:57 amWow, these look and sound amazing! I agree, a cookie MUST have a good chew factor. Might have to bake up a batch today… you know, in case I’m “in a pinch” later this week. 😉
Ellen
August 20, 2012 at 5:21 amThanks for the gluten free recipe! I’ll have to try it. They look delicious!
Joelle (on a pink typewriter)
August 20, 2012 at 5:33 amYesssss, cookies for breakfast are a must.
jenna
August 20, 2012 at 5:35 amyum! i love anything almond butter! looks soo good for breakfast 🙂
Corrie Anne
August 20, 2012 at 5:41 amI love this idea… healthy cookies with “normal” ingredients. I don’t even have to have any extra flours on hand!! 🙂 Happy Monday to me!
Rachel @ Baked by Rachel
August 20, 2012 at 5:47 amI wish I had a cookie for breakfast now. Such torture!
Angela @ Happy Fit Mama
August 20, 2012 at 5:49 amIf there’s oats in a cookie, it’s definitely a breakfast food. 😉
Sarah (The Social Eater)
August 20, 2012 at 6:18 amWell, those just look delicious (and something I’d eat for breakfast, snacks, and dessert even when not in a pinch!).
Any ideas on companies who sell fair trade chocolate chips? You seem like a person who would know…but if not, I think a broken up chocolate bar (or two!) would work well:-).
Heather Michelle
August 20, 2012 at 6:20 amThese look wonderful. Can’t wait to make them!!
amy walters, aDESIGNdock
August 20, 2012 at 6:27 amThis recipe looks fantastic! Dark chocolate is most DEFINITELY a “health food” in my world. Glad you agree ; )
Bev @ Bev Cooks
August 20, 2012 at 6:31 amI’ll take 5 trillion.
Maria
August 20, 2012 at 6:44 amI am SO glad I got to taste these cookies….SO good! I want one now!! Miss you girl! xo
kim@hungryhealthygirl
August 20, 2012 at 6:48 amSoft and chewy chocolate chip cookies are the best!! That’s quite a bit of almond butter……they must be delicious!
Tracey Evans
August 20, 2012 at 6:52 amOh so good! I’m making these asap! 🙂
Elisabeth
August 20, 2012 at 7:00 amI think I love you. I have one kid with celiac disease and one kid who is vegan. Do you know how rare it is to find a recipe that suits BOTH of them? Thank you, thank you, thank you!
jenna
August 20, 2012 at 7:16 amYou’re welcome!!! I am so happy this works for you guys…that was my intent! 🙂
Averie @ Averie Cooks
August 20, 2012 at 7:04 amJenna – these are genius! I love that you made them vegan and GF. I have been wanting to play around with using coconut oil, creamed with sugar, instead of butter, but need to wait until the weather cools off and my coconut oil solidifies at room temp.
And the chocolate is just oozing off the screen and the chewy factor…mmm, Sold!!!
Moni Meals
August 20, 2012 at 7:21 amReally great cookie recipe. I like the coconut oil and flax that you used. Hope to make theses ASAP! Thanks Jenna.
Alex @ Healthy Life Happy Wife
August 20, 2012 at 7:24 amLooks great! Love chocolate chip cookies – pinned this & can’t wait to try them!
Allyn
August 20, 2012 at 7:36 amI think I’ll try to make them tonight with sunflower seed butter, since sweet husband is allergic to all nuts.
allie@sweetpotatobites.com
August 20, 2012 at 8:13 ami love chewy cookies – this looks like a great recipe! may have to try a version with peanut butter as well…
Sara
August 20, 2012 at 9:07 amIs there any other oil I could use? I have all the other ingredients in my pantry. Thanks!
jenna
August 20, 2012 at 9:13 amyou could use butter! I haven’t tested with canola oil so I’m not sure how a liquid oil like that would work.
Caroline L.
August 20, 2012 at 9:45 amNothing better than something that is both delicious and healthy! These look unbelievable!
Andrea @ The Skinny Chronicles
August 20, 2012 at 9:45 amAh man. Those look good. Maybe throw in some dried cherries? (I’ve been on a major dried cherry kick…) Although I am sure they are perfect just the way they are.
RunEatRepeat
August 20, 2012 at 9:51 amHey Jenna 🙂 Do they taste coconut-y at all because of the oil? I’m not a big coconut person.
jenna
August 21, 2012 at 3:47 pmThey don’t taste coconut-y at all! 🙂
Rachel - A Southern Fairytale
August 20, 2012 at 10:07 amMy kids are SO excited about these that they’re willing to clean their rooms and fold laundry in order to get to make these! 😉 hee hee
These are soo yummy! Can’t wait! I’ll be texting you pics when we make them 🙂
MWAH! Miss ya already!
Sam @ Better With Sprinkles
August 20, 2012 at 10:23 amI would be all over these for a dessert….or snack…or breakfast. Pretty much all the time. 🙂
Elizabeth
August 20, 2012 at 11:34 amCould I use 2 eggs instead of the flax and water?
jenna
August 20, 2012 at 11:37 amYes!
Carissa
August 20, 2012 at 12:58 pmThese look sooooo good! I’m really into almonds lately. I should start toting around cookies in my purse, too. Good idea.
Casey
August 20, 2012 at 2:04 pmThese look great, Jenna!
Are we going to get a recap of your bloggie weekend away? 🙂 Always love your weekend trip recaps!
jenna
August 20, 2012 at 2:05 pmtomorrow! I am working on that right now!
Brittany
August 20, 2012 at 2:31 pmThese look awesome Jenna. I’m pretty sure I need them in my life.
Hope you are well!
DessertForTwo
August 20, 2012 at 4:41 pmOh my deliciousness! I need these for breakfast!
Taylor
August 20, 2012 at 4:43 pmThese were so good! I couldn’t get mine to form perfect balls like yours–they didn’t stick together so well. Did you grind your oats at all? But after baking they were delicious! They did spread a lot but I probably made mine bigger than yours 🙂
jenna
August 20, 2012 at 4:51 pmI did not grind my oats! Just used gluten-free rolled oats. They DO spread a little, which is why it’s important not to overmix them. I hope they are tasty!
Emily @ Life on Food
August 20, 2012 at 5:29 pmI am going completely on the saying that they are healthy. Anything with 3 cups of oats and flax seed is healthy. Perfect for breakfast!
katryn@rampantcuisine
August 20, 2012 at 5:48 pmThese look great! My mom just found out a couple weeks ago that she has to follow a strict gluten free diet…these would be a perfect recipe to make for her…thanks!
Katrina @ Warm Vanilla Sugar
August 21, 2012 at 3:25 amThese sound positively fabulous!
Grace
August 21, 2012 at 7:17 amHi Jenna! Do you think something could be substituted for the coconut oil? Thanks!
Julia
August 21, 2012 at 10:16 amHey Jenna,
Need to bring an item to a vegan bake sale next weekend.. these look perfect! May I use Chia seeds instead of flax? If so, same quantity??
Gratefully,
Julia
Joanne @ threeunderthree
August 21, 2012 at 11:19 amAs soon as my shopping order arrives with a new jar of almond butter I am making these… they look incredible!
De
August 21, 2012 at 1:21 pmOooomg, these look incredible. Must try!!!
Tuesday Things. | How Sweet It Is
August 21, 2012 at 2:02 pm[…] These cookies. OMG… these cookies. I ate them out of Jenna’s purse and they were at least two days old, […]
Lisa
August 21, 2012 at 2:21 pmI saw Jessica linked up to this recipe today so I took that as a sign that I should comment. 🙂
I made these this AM and they are beyond delicious!
Like another commenter, mine spread out quite a bit compared to your photo and my yield came out quite a bit more than the 2 dozen listed…I got 44 good sized cookies.
Next time I may try and chill the dough and see if that causes the cookie to come out a bit thicker. Even if it doesn’t I still would make them again and again. They are that good.
Oh, and love the idea of replacing the chocolate chips with some dried cherries or cranberries.
Tuesday Things. | Lifestyle Pins
August 21, 2012 at 3:55 pm[…] These cookies. OMG… these cookies. I ate them out of Jenna’s purse and they were at least two days old, […]
LouLou
August 21, 2012 at 8:40 pmI am pretty sure the answer to this is probably no but they look so good I have to ask …is there anything at all you can substitute for almond butter that is not a nut product ? My better half is seriously allergic to all nuts…. As a former nut butter lover I am constantly serching for the same consistency somewhere else….
Lia
August 27, 2012 at 2:04 pmI’m sure you’ve thought of this, but since peanuts are technically a legume, can you sub peanut butter?
Janelle
September 2, 2012 at 3:13 pmPerhaps sunflower seed butter?
Also, I didn’t have enough nut butter, so I subbed in some coconut butter, which worked wonderfully. That might be an option too.
Tuesday Things. » A Bowl Full Of Blogs
August 21, 2012 at 10:05 pm[…] These cookies. OMG… these cookies. I ate them out of Jenna’s purse and they were at least two days old, […]
DessertForTwo
August 22, 2012 at 4:41 amThese cookies are AMAZING! I made a batch last night, then put the rest of the dough balls in the freezer for later. Thank you for this wonderful recipe! 🙂
DessertForTwo
August 22, 2012 at 4:41 amOh, PS, I used 2 eggs instead of the flax-water mixture! Thought I should let everyone know!
Ashley
August 22, 2012 at 5:11 amWhen I saw this recipe I HAD to make them (because what good is my fresh jar of almond butter if it’s not in delicious cookies). These turned out SO freakin’ good!! The dough is so rich and yummy but not that stuck-in-your-gut feeling, just that happily full feeling. And the cookies are amazingly chewy and sweet and hearty and chocolaty and just yum yum yum. Thanks for sharing!
jenna
August 22, 2012 at 7:21 amGlad you liked ’em!
Angela @ AnotherBitePlease
August 22, 2012 at 12:35 pmthese cookies look so so so good. Can’t wait to try – lovin’ your blog!
Lisa
August 22, 2012 at 12:53 pmSo chilling the dough for about 45 minutes was the key for me. They turned out perfect!
Yes, this is my second batch in two days. No, I didn’t eat them all myself…but I wanted to. 😉
Sarah
August 22, 2012 at 2:49 pmI’m making these right now….
Jessica
August 22, 2012 at 4:57 pmJenna- Thank you so much for this recipe! I made the cookies today and my family loves them.
luv what you do
August 22, 2012 at 6:37 pmThose look incredible!
They remind me of my favorite almond butter cookie recipe…
http://luvwhatyoudo.wordpress.com/2011/03/09/clean-monday-continued-clean-cookies/
I will have to add this to my list of cookies TO MAKE!
This and That | Two Peas & Their Pod
August 23, 2012 at 12:45 am[…] Grab a glass of milk and make these cookies. Jenna shared one with me in Oregon and they are the real deal folks! You have to make […]
Nik
August 23, 2012 at 3:33 pmI just made these this afternoon and they are all kinds of delicious. 🙂
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August 25, 2012 at 1:44 am[…] over at Eat Live Run cooked up something gluten free that looked beyond delectable. Now I want cookies. […]
Katie
August 27, 2012 at 4:23 pmI just made these….the dough was AMAZING, but super dry…..I’m wondering if I need to use a more oily almond butter? They stayed in balls…..still tasty, but I really want them to be puffy!
Leatitia
August 29, 2012 at 2:42 amI used MaraNatha almond butter which is super oily, and my dough was very moist. You could use also use more coconut oil I guess.
Nicole
August 30, 2012 at 12:33 pmI had the same problem – they stayed in balls 🙁 But still really yummy!
Leatitia
August 29, 2012 at 2:37 amI starred this post in my reader because I knew I had to try these! Chewy cookies? I’m there!!
I finally bought a bag of chocolate chips this week, so I had all the ingredients in hands to make these beauties.
MAKE THEM TODAY. Like everyone and their mothers rave about those cookies. Being gluten-free is the icing on the… cookie!
This recipe goes straight to my favorite recipes folder. Thank you!!!
Thursday Things with Link Love
August 30, 2012 at 3:52 am[…] http://www.eatliverun.com/almond-butter-chocolate-chip-cookies-gluten-free/ […]
hump day eats | little food court
August 30, 2012 at 4:14 am[…] when I got out of my hair appointment! I had to pick up a few ingredients since I planned to make these, so I grabbed a PureProtein bar on my way out of the store. My grocery store was out of almond […]
Alessandra
August 30, 2012 at 6:58 amOh my goodness, Jenna! You’ve hit the nail on the head with these ones! I don’t have any dietary restrictions but I have SOOOO many friends that do! These are just AMAZING! I substituted the 2 eggs for the flax since I didn’t have any (as suggested by a reader) and they were AMAZING. SOOOOOOOOOOO chewy and delicious! Thank you!
Elizabeth @ButIWantCake
August 30, 2012 at 8:59 amOh my sweet tooth. These look amazing. I plan to link on my blog as a recipes I’m dying to try type of thing. Thank you for these amazing recipes! I love your blog!
tasty thursday | little food court
August 31, 2012 at 4:44 am[…] a breakfast cookie. I had some clean up to do after baking the night before and well, I decided a breakfast cookie was in order. Not the healthiest choice, but I reeeeally wanted to try one since I had resisted […]
Kathleen @ KatsHealthCorner
September 2, 2012 at 12:20 pmThose sound AMAZING! 😀
Janelle
September 2, 2012 at 3:19 pmI (sadly) didn’t have any almond butter at home, so I used peanut butter… and I also didn’t have quite enough of that so I added some coconut butter. Magically they turned BEAUTIFULLY – they didn’t stay in balls or get overly flat, and everyone at church raved about them. Yay!
erin
September 4, 2012 at 12:28 pmi made these cookies this weekend and they were *delicious*! the only problem is that by the next day, they had turned green–eew. the only thing i can think of is that i had subbed sunbutter for the almond butter and that typically needs to be refrigerated. i thought since they were cooked it wouldn’t matter. anybody else have this problem? i will now definitely put them in the fridge right away.
jenna
September 4, 2012 at 8:41 pmThat is so very odd…I have never used sunbutter so I’m not sure about it…but regardless, I don’t think that is normal! I didn’t keep mine in the fridge and they were fine the next day. That’s very odd–I’m sorry!
Averie @ Averie Cooks
September 12, 2012 at 6:43 pmOften times things baked with sunflower seed butter WILL turn green, either immediately or over time. I had this happen to me about 5 year, freaked, googled and took some informal polls, and it’s totally normal. Chemical reaction between the seeds and baking soda/powder.
Almond Butter Chocolate Chip Oat Cookies and WIAW
September 5, 2012 at 3:29 am[…] you remember last week, when I posted the link to eatliverun.com to check out these almond butter cookies? I told you I was going to be making them and maybe with a little less sugar….well […]
Pooja Arora
September 5, 2012 at 6:03 amYou ought to be a part of a contest for one of the finest websites online. I am going to recommend this website!
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September 10, 2012 at 5:53 am[…] Almond butter chocolate chip cookies (with GF […]
Raley
September 12, 2012 at 1:41 pmJenna! Made these and they were so fantastic that Im making them again! However, I’m out of oats so can I use oat flour instead? And if so how much? Thanks!
jenna
September 12, 2012 at 2:51 pmNot sure– haven’t tried that variation. I’m sorry!
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Sophia
January 13, 2013 at 10:06 pmAfter mixing wet and dry ingredients all I got was a crumbly mess. I had to work really hard to mush bits of the crumbles in my hand to form balls. What was I doing wrong? I think I’ll add more almond butter next time.
Stacey
January 24, 2013 at 9:07 amI made these yesterday and they are fantastic! Just the right amount of chewy, crunch and pure yummy! I changed the sugar content by only putting in 1 cup of coconut sugar and it was just the right amount of sweetness without the blood sugar crash from traditional sugars. It also imparts that brown sugar flavor we enjoy! This will be my go to cookie, as we are getting away from the gluten and refined sugars. Thank you for sharing! 🙂
Michelle
January 30, 2013 at 10:27 pmHi! I made these! They were really good. I substituted the sugars with coconut sugar, and I only added 3/4c total, and these were very good, and still sweet. I also only added about 2oz of mini dark chocolate chips, and 2oz of sweetened cacao nibs, and I feel that was enough. I am totally addicted to sugar, by the way, and trying to cut waaaaaaay back, and I was satisfied by these. 🙂
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Arthur in the Garden!
February 2, 2013 at 11:32 pmYum!
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Sara Roof
February 24, 2013 at 11:54 amGluten-Free AND Vegan!!! Thank you for this awesome recipe. I’ve made them twice and they are so good! Also yummy with steel cut oats! 🙂 I also added 1/2 cup of toasted unsweetened coconut!
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June 25, 2013 at 10:43 pm[…] Ingredients: 1/4 cup coconut oil, melted 3/4 cup sugar 3/4 cup dark brown sugar 1 1/4 tsp baking soda 1/2 tsp cinnamon 1 1/2 tsp sea salt 3 cups old-fashioned oats 10-oz milk chocolate chips 1 cup natural or homemade peanut butter (recipe follows) 2 large eggs 2 tsp vanilla extract Directions: Preheat oven to 350 degrees F. In a large bowl, mix together the coconut oil, peanut butter, sugar and brown sugar until well blended. Add vanilla extract and eggs. Keep mixing until everything is combined. (I did this all by hand but feel free to use a mixer, you won’t need to melt your coconut oil then.) In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined- be careful not to over mix! Refrigerate dough for 30 minutes to 1 hour. Roll small balls of dough and place three inches apart on a silpat or parchment-lined cookie sheet. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on tray before transferring to cooling rack to cool completely. For the Peanut Butter: At least 2 cups unroasted, unsalted peanuts Directions: Preheat oven to 350 degrees. Spread peanuts out in a singe layer on a shallow baking tray. Bake for 10-15 minutes turning at least once. Keep an eye on them, as they’ll go from being roasted to burnt very quickly! Once done, turn out into a bowl to cool completely (I put mine in the fridge for about an hour because I’m impatient). Put all the peanuts in the bowl of food processor. Pulse a couple of times to coarsely chop, and then turn on the food processor and leave it on for about 3-5 minutes. They will go from looking like finely chopped nuts, to a ball of peanut dough, and then the ball will break up become the creamy texture of peanut butter. (Adapted from this recipe) […]
A Meatball Party - Apples Under My Bed - A food diary.
September 2, 2013 at 1:51 am[…] also had Ice-Cream Sandwiches, made out of Almond Butter Chocolate Chip Cookies and Connoisseur Ice-cream. This was a spectacularly easy dessert to plate up. I asked a few friends […]
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Gluten Free Almond Butter Chocolate Chip Cookies | The Hungry Mountaineer
January 25, 2015 at 12:52 pm[…] These cookies are unbelievable! Oatmeal! Flax! Chia! Almond Meal! Have these for breakfast! They are good for you! I told myself before I ate most of the batch Okay this recipe is actually not mine, but I did update it, using Chia Seeds instead of the flax and adding almond milk, instead of the water. If the batter is not wet enough use a little more Almond milk. Check out this bloghttp://www.eatliverun.com/almond-butter-chocolate-chip-cookies-gluten-free/ […]