I haven’t made or even had cookies in quite a while, and I feel bad because they can be a very under-appreciated dessert. I think they get a bad rap because they get bastardized by the likes of Oreos and the Girl Scouts. Totally unfair. Even if you don’t even like cookies, who the hell can resist a kitchen that’s got fresh-baked-cookie-smell wafting out of the oven?? Only crazy people, that’s who.
I made these last night (along with a pretty stellar dinner if I should say so myself) for Ross’s and my last night together before he goes back to Texas to finish out-processing from the Army. Can you tell we’re both emotional eaters? Besides, it was a long week of moving, starting a new job, unpacking the new house, and having my car break down…wait for it…for a FOURTH TIME in 2 months. These were desperately needed. And luckily I have a ton left over…Ross left this morning and I cried for about 2 hours straight whilst drinking wine by myself on the couch and eating cookies and watching Scandal. Good lunch!
One more thing…I call these “nut butter” cookies because I hate to discriminate when it comes to nut butters. Seriously. At this moment we’ve got sunflower seed butter, almond butter, pecan butter, cashew butter, and walnut butter floating around somewhere and they’d all be equally good as the base of this recipe. Hell, throw in a little of each (my preferred solution!). You’ve got the richness of pecans, the butteriness of the cashews, the heartiness of the walnuts…so, yes, I’m an equal opportunity cookie-baker. Because everyone gets tired of plain old almond butter sometimes.
(Adapted from my absolute favorite chocolate chip cookies)
3 c. Almond Meal
1 t Baking Soda
1 t Salt
1/2 c. Local Honey
2 Eggs + 1 Egg Yolk
1 t Vanilla
1/2 c Nut Butter of Choice
1 Bag Enjoy Life Chocolate Chunks (or Chips)
Whisk all dry ingredients together. Add the eggs, nut butter, vanilla, and honey and blend well by hand or with an electric mixer.
Grease 2 large cookie sheets. Make golf-ball sized dough balls and press them down lightly on the cookie sheets.
Bake at 375 degrees for 13 minutes, or until golden brown.