As a child, Cookie Monster was my all-time favorite Sesame Street character. This may come as no surprise to those who’ve known me for years. Cookies are my love language and my passion for baking became known back in York University residence. I would hijack the common room kitchen and bake cakes, cookies, butter tarts & brownies- all with the intent to share with my dorm neighbors and fellow floor mates. People would get off the elevator to the pleasant smell of Aleyda’s industrial baking spreading temptingly across the dorm floor.
In retrospect, the cooking bug was always present. It was just waiting for an outlet; for the time & place in my life to come out…. Baking is one of the most enjoyable things in life for me. My mother started me young, very young. I must have been only three or four years old when we baked together our first batch of banana muffins. As a little girl, summer meant a girls camp with baking classes. Yep- that’s what I asked for. My mother always fostered that baking bug; both at home & outside.
Writing recipes, unfortunately, does not come easy to me. Like, at all. I am one of those cooks that eyeballs measurements and goes “a pinch of this, a pinch of that” and it truly is a gauging/baking knowledge game. I’ve had to bring out my methodical side to the kitchen and write down measurements; while forcing myself to use measuring cups and spoons in a bid to document the process for others to follow.
These deliciously creamy & nutty cookies were inspired by some peanut butter cookie recipe that ahem… was conveniently plastered on the wrapper of my peanut butter jar, back in the day when I would eat peanut butter with a spoon. Actually, I kind of still do. It’s just better quality peanut & nut butter nowadays. I added my trusty, unrefined coconut sugar- as I steer clear from all the white, refined stuff. Coconut sugar is even healthier and less processed than brown or cane sugar, and it’s easier for your body to digest and break down. It’s got half the glycemic impact than your refined sugar counterparts. Simply put- it doesn’t send your blood sugar levels spiking to the same extent other sugars do. I always encourage my readers to do their own research. The moment I started reading about nutrition I was perplexed by how little I knew. I now learn something new every day and try to share each nugget with you.
Almond Butter and Chocolate Chip Cookies
Makes 12 Cookies, You Will Need:
- 1 cup of almond butter
- 1/2 cup of coconut sugar
- 1 cup dark chocolate chips
- 1 large egg
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of baking powder
- Preheat the oven at 350 degrees
- Line 2 baking sheets with parchment paper
- I always beat the egg first in a large bowl and incorporate everything slowly (except for the dark chocolate chips), while continuing to beat the mixture. For best results, make sure the almond butter is at room temperature- which makes mixing THAT much easier!
- When the mixture is nice and uniform and you’ve mixed for at least 2 minutes, fold in the dark chocolate chips.
- I have a crazy trick (or not sure if it’s simply a meticulously bad habit): I refrigerate cookie dough overnight or at least for an hour or 2 and then shape it into small donut bites-type dough balls. Warm cookie dough mixes well, but doesn’t yield the perfect texture or shape. A little picky, that’s all. Taste is not impacted.
- Gently press down with a fork or your hand to flatten the surface and allow for it to bake evenly & spread beautifully.
- Bake for 10 minutes, although remember; all ovens vary so do check on them a minute before! I like crispy cookies, so I do an extra flattening and 1-2 mins of additional baking time.
- Let them cool for at least 15 minutes prior to eating.
- ENJOY while warm with a cold glass of your favorite nut milk! Repeat. These are so incredibly easy to make.