Flourless Almond Butter Chocolate Chip Cookies {gluten free!}

My Daughter and I Flourless Almond Butter Chocolate Chip Cookies 1

Jordan made these cookies the other day and we both thought they were great. They aren’t the prettiest cookies ever, but they were tasty and super simple to make. No butter, no flour, whipped up in one bowl in about five minutes! Why wouldn’t you give them a try?

My Daughter and I Flourless Almond Butter Chocolate Chip Cookies

Flourless Almond Butter Chocolate Chip Cookies {gluten free!}

1 large egg

1 cup almond butter, we used crunchy, unsalted from Trader Joe’s

1/2 cup light brown sugar, lightly packed

1 tsp baking soda

2 tsp. vanilla

3/4 cup dark chocolate chips or mini semisweet chips

Preheat oven to 350F
Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, vanilla, baking soda, and sugar and mix everything together well. Fold in the chocolate chips.

Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.

Bake for 8 to 10 minutes. Don’t overbake these, the cookies will look underdone, but they will firm up as they cool.

Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.

Because we used a crunchy almond butter the cookies had a definite “healthy” look to them. I loved the extra texture, but if you’d prefer a little less texture, I would recommend using a smooth almond butter.

Recipe found on http://www.theviewfromgreatisland.com


Cindy & Jordan


Oatmeal Butterscotch Cookies

My Daughter and I- Oatmeal Butterscotch Cookies

I mentioned awhile back that I had been baking a lot of cookies – here is another recipe that I tried during that crazy cookie baking time! I was heading down the baking aisle the other day and noticed that all different kinds of chocolate chips were on sale. I was actually looking for peanut butter chips to make these delicious cookies when I found butterscotch chips. There was a recipe on the back of the bag, so I decided to try them. I have never been a huge fan of butterscotch and I’ve never used butterscotch chips, but these cookies were really delicious. I made a few minor changes to the recipe. The butterscotch chips gave the cookies a distinctive flavor and the Heath pieces gave them a great texture. These are definitely sweet and rich cookies.

My Daughter and I- Oatmeal Butterscotch Cookies 1

Oatmeal Butterscotch Cookies
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
3 cups old fashioned oats
1 2/3 cups butterscotch morsels (11 ounce bag)
1/2 cup Heath Bits O Brickle toffee pieces

Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter sugars, eggs and vanilla in large mixing bowl with paddle attachment until creamy. Gradually add in flour mixture. Stir in oats, morsels and toffee pieces until combined.

Drop by rounded tablespoon onto ungreased baking sheets. The cookies will spread, so be sure to leave enough space between cookies.

Bake for 7 – 8 minutes for chewy cookies. Bake for 9 – 10 minutes for crispy cookies. Cool on baking sheets for several minutes and then place on wire rack to cool completely. Makes about 48 cookies.



Peanut Butter Cookies

My Daughter and I- Peanut Butter Cookies 1

I bake cookies all the time but for some reason I don’t normally bake peanut butter cookies. I had a craving for them so I thought I would whip up a batch, however I didn’t read through the recipe completely and realized the dough had to chill in the refrigerator for one hour before baking, so it took quite a bit longer than I had planned. They were worth the wait – next time I might add some chocolate chips but they were delicious just as they were.

My Daughter and I- Peanut Butter Cookies 2

Peanut Butter Cookies
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda


Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. I sprinkled mine with a bit of sugar. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Makes about 3 1/2 dozen cookies.