It’s been COLD the last week. I’m gearing up to start a new job on Monday, and spent most of my time cooking.
Cooking settles my nerves. It also gives me an opportunity to test new recipes and freeze the yummy leftovers for work lunches.
This week, I went a little crazy with chicken. After chicken pot pie, chicken salad, and homemade chicken and noodle soup, I decided to switch off to cookies. It was a great way to end a week with below zero temperatures.
Today’s recipe is fast becoming a favorite. I whipped up another batch today and boy, was it yummy!
This recipe is flourless and – at least for me – no fail. The eggs make the cookies rise. I always seem to make the cookies on the large side – but that’s OK. Who doesn’t love an extra large chocolate cookie?!
The only real thing to worry about with this recipe is over baking. These cookies only need 5-10 minutes to bake. Remove them as soon as they start to feel firm on top.
- 1 cup almond butter
- 2 Tablespoons cocoa powder
- 2-3 Tablespoons brown sugar
- 1 Tablespoon Stevia
- 1 whole egg
- 1 egg white
- 1 teaspoon vanilla
- 6 bars Baker’s unsweetened chocolate bar, finely chopped OR 1/3 cup chocolate chips
- 1 large handful chopped pecans
- Stir almond butter, vanilla and eggs until well combined.
- Add brown sugar and Stevia.
- Stir until just combined.
- Add cocoa powder.
- Stir until well combined. mixture will be elastic from the eggs.
- Add chocolate bar (or chocolate chips) and pecans.
- Bake at 350 degrees for 5-10 minutes or until cookies just start to firm. Don’t over bake!