My Inner Cookie Monster.
We all have them. Cravings. Some are worthy and deserve our attention, others not so much. Cookies are always worthy. But a good gluten, grain and guilt free cookie? Hard to find. But the simplicity of this one is just amazing. I don't know whose recipe it is. It came on a box of Swerve purchased through Amazon. The retailer was Vitacost. The box had a recipe. And what a recipe it was. In fact I was startled to realize it was really similar to the Blondie recipe. In a cookie. A few differences, one of which is a significantly larger quantity of sugar (swerve) which I think is key for the texture on these.
1 cup almond butter or peanut butter. Your choice.
3/4 cup Swerve
1 egg
1/2 tsp Baking Soda
1/4 tsp Salt
3 oz. chopped Dark Chocolate (use 70% or more to keep sugar down)
Mix all ingredients except the chocolate. Now I cream the sugar, baking soda and salt with the Almond Butter before adding the egg. And I like to whisk the egg up before adding it.
Fold in the Chocolate pieces.
Drop in large spoonfuls on a parchment lined tray and bake at 350 for 10 minutes. That's it. Let set for a few minutes and transfer to a cooling rack. You'll get that perfect combination of ooey gooey chocolate oozing out of the crispy bottom, soft on top cookie. Now if you like soft baked cookies, and have a convection oven, which I do... but have never used in 7 years... use the convection setting and they will puff up and set instead of being flat and crisp. Something for everyone in this recipe!
These are soooo good. But of course, we needed more. Better. Encore please.
And the Melissa's Mud Puddle cookie emerged.
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| Choco Almond Drop Cookies |
1 cup almond butter or peanut butter. Your choice.
3/4 cup Swerve
1 egg
1/2 tsp Baking Soda
1/4 tsp Salt
3 oz. chopped Dark Chocolate (use 70% or more to keep sugar down)
Mix all ingredients except the chocolate. Now I cream the sugar, baking soda and salt with the Almond Butter before adding the egg. And I like to whisk the egg up before adding it.
Fold in the Chocolate pieces.
Drop in large spoonfuls on a parchment lined tray and bake at 350 for 10 minutes. That's it. Let set for a few minutes and transfer to a cooling rack. You'll get that perfect combination of ooey gooey chocolate oozing out of the crispy bottom, soft on top cookie. Now if you like soft baked cookies, and have a convection oven, which I do... but have never used in 7 years... use the convection setting and they will puff up and set instead of being flat and crisp. Something for everyone in this recipe!
These are soooo good. But of course, we needed more. Better. Encore please.
And the Melissa's Mud Puddle cookie emerged.
Seems one of our cookies had a somewhat large piece of chocolate on it in the first batch. Which gave my daughter the idea that we should do that on all the cookies. So we did. Same recipe, using Peanut Butter this time. Only instead of mixing in the chocolate bits we just took large pieces and stuck them on top before baking.
It was a monumentally good idea. First bite is a nutty peanut butter cookie. The next, a chocolate lover's dream come true. Like someone frosted your peanut butter cookie with a chocolate bar.
Easy to bake. Easy to eat. Enjoy.
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