One of my many adventures this summer lead me all the way up to Maine. I absolutely love New England. When I find a farmers market at a rest stop on the Massachusetts Turnpike, I feel right at home.
During my stay, we had amazingggg cookies. I mean AMAZING. They were similar to peanut butter cookies, but instead, they were made with sunflower butter. A delicious (and peanut free) spread made out of sunflower seeds. A great alternative to peanut butter. When I returned to New Jersey, I had to have them =]
With no sunflower butter in the house, we went directly to our old time favorite, almond butter. Using whole wheat pastry flour gives these cookies dense texture, and the maple syrup provides a slight sweetness. A great treat to naturally tame your cravings.
Almond Butter Cookies
Makes 18 cookies
1/2 cup Almond butter
1/2 cup Maple Syrup
3 Tbs Canola Oil
1 tsp Vanilla Extract
1 cup Whole Wheat Pastry Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Chopped Almonds
1/4 cup Chocolate Chips (optional)
Preheat the oven to 350 degrees.
Combined almond butter, maple syrup, canola oil, and the vanilla extract in a large bowl. In a separate bowl, combined the whole wheat pastry flour, baking soda, and salt. Add the dry ingredients to the wet. Mix in the chopped almonds and (optional) chocolate chips. Let the dough sit for five minutes.
Roll tablespoons of the dough into a balls, and flatten to around 1/3 of an inch. Place them on a cookie sheet and bake for 8 to 10 minutes.
The connection between happiness and weight loss
Tips on Eating Mindfully
With the school year approaching, it’s good to know that some school cafeteria’s are starting to cook from scratch.
And if you haven’t heard, Bill Clinton’s a vegan.
Stay Natural ♥ C