At some point in years past, I embraced the discipline of giving up something for the Lenten season. I take some time to think and pray about what would be good for me to set aside and for a brief six weeks I find, with God’s grace, pleasure in NOT doing something I enjoy. Past years have found me giving up sugar, coffee, reading the morning paper……you get the idea. This year it is “wheat”, especially flour. I have been relatively surprised at how dependent our society is on wheat! I have had several public eating opportunities since and have been extremely limited in what there was that didn’t have wheat. All this to say that since biscotti is out, a wheat-free treat was wanted.
I had some almond butter to use, found a recipe online and promptly altered it and made:
Almond Butter Cookies
1 cup almond butter , sprinkled with a bit of kosher salt
1 cup dark brown sugar, packed
2 teaspoons baking powder (gluten free)
Cream almond butter with sugar.
Beat in egg.
Blend in baking powder.
Make into 12 large balls.
Roll in granulated sugar.
Place on a parchment lined baking sheet.
Smash like a pb cookie with a fork.
Bake at 350 degrees for 9 minutes. Remove pan from oven and…..
Make a depression with a spoon in the middle of each cookie and put several chocolate chips in the depression.
Return to oven and bake an additional 3 minutes.
Spread chocolate with a pastry knife.
Let cool thoroughly on pan on rack.
Very rich and satisfying, albeit a bit crumbly.
This post is part of Real Food Wednesday