A mouthful of a name.. But that’s all right, cause this is one cookie you will fall in love with. A breakfast cookie, crunchy crumbly cookie, a bite into low sugar decadent piece this is. And thanks to Sonal’s post on her blog and the Epicurean delights group on FB, this recipe beckoned to me. Plus I was on the lookout for a flourless one as well, eggless too. The clincher, this is not one of those overtly sweet cookies.
I honestly wanted to follow the recipe to the T, but then again I had a jar of almond butter sitting in the refrigerator. It did need to get used up , so switching things a bit, I ended up with this cookie.
Also I used unsweetened cocoa powder and used brown sugar entirely.
Ingredients:
- Almond Butter: 1 cup (I used the creamy one made from roasted almonds)
- Oats ground : 1 cup(Roasted quick oats are pounded to get this)
- Brown sugar : 1/2 cup packed.
- Baking powder : 1 tsp
- Unsweetened cocoa powder :1/3 cup
- Milk :1/3 cup (Added in intermittently to help the binding the dough)
Method:
- Preheat the oven to 350deg F and line a cookie sheet with parchment paper.
- Whisk all the dry ingredients in a bowl.
- Add in the almond butter and mix thoroughly. At this point the mix is partly crumbly and part sticky.
- Add in the 1/3 cup of milk intermittently to get a soft pliable dough. You don’t want a runny mess on your hands, so depending on the brand of oats in use, you might need more or less of the required amount of milk.
- Drop in spoonful’s of batter and press gently or roll into small lime sized balls and slightly flatten them on to the cookie sheet. I was actually able to roll it out into small globes because of the almond butter.
- Bake at 350 deg F for 15-18 min.
- Enjoy them warm with a glass of milk or just eat them plain!
