I had one job. And that was to post a recipe containing chia seeds.
This recipe does not contain any chia seeds at all. And for that I would like to apologize to my sister, whose sole request was that I post a recipe with chia seeds in it. ONE JOB.
So THIS (the sentence you are reading RIGHT NOW) is my promise to post many chia seeded delights in the future. You heard it here first!!
At least I can say that this recipe was truly inspired. Inspired by me finding myself with three jars of almond butter. Two of them are Costco sized. Yes. You get it.
So what we got here is a crispy-soft, almond buttery, cinnamon-laced tea cookie with hints of vanilla. And in case that sounded too enticing, they are also very ugly. Just, kinda…homely lookin’ for a cookie. :| But let’s not focus on what they aren’t. These cookies are:
- low sugar/carb
- full of fiber and healthy fats (do I sound like Women’s Health right now???)
- very super easy and quick to make
So let’s go places:
Flourless Cinnamon Almond Butter Cookies
Recipe adapted from Pies and Plots
Yields: ~14 cookies
1 cup/8 oz. jar almond butter (I actually used slightly less since I had already eaten some uhhh)
2/3 cup sweetener (I used ZSweet)
1 packet stevia (optional)
1 egg white
1 tsp baking soda
1 tsp pure vanilla extract
1 tsp cinnamon
Walden Farms chocolate dip for topping (very optional. and don’t try and be clever and stir some into the batter like I did IT DOESN’T BAKE WELL)
Preheat oven to 350 degrees F. Line a baking sheet with parchment or nonstick spray.
Stir together all ingredients until fully combined.
Using a tablespoon, scoop batter onto prepared baking sheet. These are pretty soft due to the almond butter, so they begin to spread right away. The sooner into the oven the better!
Bake for about 15-18 minutes until cookies have spread and set on the tops. Cookies will still be very soft and molten in the centers, but they harden as they cool, so do not overbake. Like I did.
Hilarious. Also make sure you use a big enough cookie sheet. LEARN FROM MEEEEEE
I kept these in an airtight container at room temperature for about a week, and they stayed fancy fresh. I don’t see why you couldn’t freeze them as well.