Because I love it.
It gives me a break from having to being inventive and extra creative: adapting recipes from some of my fave bloggers and cookbook authors gives me freedom to experiment, but on a solid foundation of recipes that have already been developed. I know the recipes will turn out beautifully, taste wonderful, and be perfect for photographing since I have an idea of what they will look like before I begin. I have done several cookbook reviews on this blog already, but there is a seemingly bottomless pile of cookbooks I still would like to review; for myself and my own satisfaction, but of course for you as well. I very much enjoy sharing my favourite foods, recipes, products, companies, movies, podcasts and music with you, so why not cookbooks and their talented authors? What I am TRYING to say is that for how much I stall on reviewing cookbooks, I actually get a lot of happiness from it, so I will be doing more in the coming year. I hope you’re okay with that!
QUICK ALMOND BUTTER COOKIES
Makes 4 cookies
Adapted from a recipe in 15 Minute Vegan by Katy Beskow
4 tablespoons gluten-free rolled oats
3 tablespoons almond butter
3 tablespoons almond milk
2 tablespoons chopped dark chocolate (or dark chocolate chips)
2 tablespoons ground flax seed
1 tablespoon melted coconut oil
1 tablespoon lightly toasted almond slivers (optional)
1/2 teaspoon vanilla extract
Pinch sea salt
Pinch stevia powder (optional)
2 tablespoons lightly toasted almond slivers
1. Preheat an oven to 400 degrees Fahrenheit.
2. Stir together all the ingredients until you have a wet dough that you can roughly shape . If it’s too wet, add more ground flax seeds. If it’s too dry/crumbly, add more almond butter or coconut oil.
3. Shape into cookies or balls (I prefer a hybrid of the two, and use an ice cream to shape them). Bake for 9-11 minutes or until they are JUST starting to get golden on top. Let cool for 5 minutes.
4. Serve with almond slivers on top. Great with a cup of almond milk or or hot chocolate. These would probably be delicious with some chia jam or extra almond butter as well.
– You can leave these raw! Just shape ’em into cookies and leave in the fridge for a couple hours. Equally delish.
– You can use hemp seeds, coconut flour, almond flour, or flax seeds instead of almond slivers in the cookies; any other non-dairy milk for almond milk; and any other nut or seed butter instead of almond butter.
– These have *very* little sweetness, so if you prefer things on the sweeter side, add some maple syrup, or sweetened chocolate chips.
– If you’d like the cookies less crumbly, add more coconut oil, and/or mashed banana.