I don’t know about you guys, but sometimes I want cookies. Like, right now. There is no time to waste – it’s a state of emergency! And even more inconvenient than the emergency craving is that I often don’t feel like there’s enough time to run to the grocery store, because all I really want is that darned cookie! Now, I’m creative but not as creative to do much with a very limited pantry that caters to grain-free, dairy-free, and gluten-free diets, so when I finally figured out a recipe for a 2-cookie batch (not single serving, but you get 2 cookies) I felt like the clouds parted and I could hear angels sing. (Okay, I’m being a tad dramatic right now, but we’re talking about cookies.)
When it comes to sweets, it gets serious for me. I don’t want some sort of cookie that tastes like it’s absolutely healthy for you. No, I want sweet and more sweet and even more sweet. If it ends up being filling and decadent that’s a total bonus. If not, I guess I can eat more, right? One bonus with this recipe is that you can take half of the recipe and keep it basic, and change the other half into a different cookie flavor. So here are the two versions I came up with!
Hope you guys enjoy it!
P.S. What’s your favorite cookie flavor?
Basic Cookie Recipe:
Makes 2 Servings
-1/4 cup almond butter
-2 tbsp. honey
-1 tbsp. egg
-1/4 tsp. vanilla extract
– pinch of salt
Preheat the oven to 350°. Put all ingredients in a bowl and mix well. If making the second type of cookie, save half of the batter and scoop the other half onto a baking sheet lined with parchment paper. (Hint: Using an ice cream scoop makes it so much easier to keep the whole portioning of cookies or any sort of baking project cleaner as well as more proportionate. ) If not using the other recipe then just scoop the rest as your second cookie onto the baking sheet and bake for 12 minutes.
-1/2 of the above basic cookie batter
-a dash of each: cinnamon, ground cloves, ground nutmeg, and ground ginger (or you can use 1/2 tsp. pumpkin pie spice)
-1 tbsp. raw walnuts, chopped up into small pieces
-1 heaping tsp. raisins
Now, use the other half of the above recipe and mix in the additional ingredients. Scoop that batter into the parchment lined baking sheet and bake in the oven for 12 minutes.
If you like the Walnut-Raisin ones more, just double the mix-ins and add them to the basic recipe.