The gluten free baking adventure continues (semi-unfortunately, but c’est la vie, en fait)! Whatever. It’s making me creative I guess. So I have a confession to make. There was something strange about these cookies. They tasted awesome, but there was something a little funky about the texture. I based these off of this recipe buuut they turned out rather different than expected. Maybe it was the natural almond butter, maybe it was the sugar substitute (coconut sugar instead of brown sugar). Who knows! But anyways, they were soft and spongey rather than chewy or crumbly (as I feel cookies should be) and it was throwing me off. The more I thought about it, the more I realized: these should probably be muffins. I would even venture to say that they are destined to be muffins–they were essentially muffins masquerading as cookies. The batter was just soft and runny enough that they would have been perfect; plus, they’re not too sweet to thrive in muffin form. In other words, these cookies could have easily been eaten for breakfast. The fact that they were cookies, however, made that feel wrong. That being said, I did eat a few of these for breakfast anyways. But I will admit that it felt scandalous. So, friends, if you make these, I suggest you forget the cookie sheets and put them straight into your muffin tins. The baking time would probably be a little different, so you’re going to have to experiment and let me know what happens. Or just make them as cookies if that doesn’t bother you, that works too, of course.
1 c. almond butter
2/3 c. coconut sugar
1 1/2 tsp. vanilla
2 large eggs
2/3 c. rolled oats
1 tsp. baking soda
2/3 c. chocolate chips
Preheat the oven to 350°. Throw your oats and baking soda into a little bowl and set these aside for a bit. Next, beat your almond butter, coconut sugar, eggs and vanilla together with an electric mixer until combined, then gently stir in the oats and baking soda. Fold in the chocolate chips last. Place them 2″ or so apart on a greased cookie sheet (or like I said, make these into muffins!) and bake for about 10 minutes until the edges are just barely brown. They’ll look a little undercooked, but they’ll hold together once cooled.
Obviously it goes without saying that you can make these with peanut butter. I’m just rather partial to almond butter. Or if you really want, you can substitute the chocolate chip for some other mix-in (although I find this a little sacrilegious, personally, but that’s just because I’m probably a certifiable chocolate addict).
Keep being wonderful. You guys are great.