Hello my joyous reader,
I was totally yearning for some comfort food one Sunday afternoon when it was chilly willy and the snow was blowing. If you are currently in the sweltering heat on the other side of the world I have a funny feeling you will still enjoy these cookies!
They were oh so good! The best part? They are chewy, gluten-free and reminded me of the peanut butter cookies my mom used to make when I was a kid. I have such fond memories of helping her make them - using a flour dusted fork, I would flatten them down onto the cookie sheet.
Nowadays, many people tend to avoid peanuts which is why I created these with almond butter. Why? Peanuts tend to be one of the most allergenic and food sensitivity-provoking foods on the market today. Peanut butter was a really hard one for me to break personally. I used to eat the exact same breakie every day -- whole grain toast with peanut butter and honey. I have organic natural peanut butter occasionally as a rare treat but if I have too much my skin reacts negatively. I get an eczema like rash on the inside of my arm.
The good news is you won't miss the peanuts one bitty with this recipe! The oil I used is called Camelina Oil and it lends a nutty flavour to this recipe making it a perfect combo along with the almond butter. Now if you don't have camelina oil, then I highly recommend you get yourself some. You can learn more about it in this post. If it's not available to you, then just substitute the same amount with grapeseed oil.
Here's the recipe!