I’m on a mission to find the perfect cookie.
Or, at least, assuage my chocolate tooth!
Yesterday, I experimented with a gluten-free chocolate cookie recipe that used Bob’s Red Mill All Purpose Gluten-Free Flour.
Today, I decided to go flourless.
That’s right. No flour.
You’d think, no flour, no cookies, right?
Believe it or not, it works!
I got the idea after doing the Paleo Banana Bread recipe over at Civilized Caveman. (It’s to DIE for, BTW. Definitely try it!) I’ve made it several times, adjusted it for chocolate (of course!), blueberries and cherries. I couldn’t believe there was only a half cup of flour in that recipe.
I started experimenting and made pancakes using just a banana and two eggs. I got to thinking about how I could combine a nut better with eggs to make cookies and cakes.
Did I really need flour? I wanted to know. I saw a few recipes that were flourless, but wasn’t sure if I could trust them, after the bread making fiasco of last week. I didn’t want to waste my precious almond butter to a sour recipe.
But kitchen creativity called, and today, I decided to take the plunge. After all, I still had a bar of unsweetened Baker’s chocolate left. I had to use it up, right?!?
The results? A cake-like cookie that puffs up like a pastry – and sends me to cookie heaven. (Hm… I might need to make a dairy-free creamy filling and try that inside of these cookies…)
This recipe is NOT sweet. It’s for dark chocolate lovers who don’t like a lot of sugar. I have a slight allergy to cane sugar, so while yesterday’s chocolate chip cookies were FAB, I worried that too much of a good thing would get me in trouble.
Now, it’s very easy to adjust this recipe to make it sweeter. While I used agave nectar, you could use honey, maple syrup (pure only!), stevia or any other natural sweetener.
The batter looks like nut butter with a shine. It swells up, thanks to a teaspoon of double acting baking powder. A bit of sea salt gives it a nice punch. I mean, who doesn’t just LOVE a little salt with their chocolate?
These cookies are incredibly filling. This batch made about a dozen cookies for me – but you might want to make smaller, bite-sized cookies. You decide!
Check out this recipe for yourself. Let me know how it works for you!
- 6 ounces almond butter (half a jar)
- 2 eggs
- 1 teaspoon double acting baking powder
- two pinches sea salt
- 1 Tablespoon + 1 teaspoon agave nectar
- 2 ounces Baker’s unsweetened chocolate baking bar (half a bar)
- 1 Tablespoon pecan pieces
- Finely chop chocolate bar and set aside.
- Mix eggs and almond butter until smooth.
- Add other ingredients – except chocolate – and stir until smoothly combined.
- Add chocolate pieces and pecans. Stir until combined.
- Drop by teaspoonfuls on parchment paper and bake 10 minutes or until they just start to lose softness.