So, last night my baby (ok, not really baby, but I’m trying to come around to that) stayed the night at my in laws. All fun and games until 5:30 am when my internal alarm clock goes off and I am up! Thankfully, I am a morning person and that has been super helpful for us. So, I get up make coffee, fold a few loads of neglected laundry, clean up around house, take the garbage out, shower and MAKE COOKIES! I have been wanting to bake for so long and just haven’t had time or patience!
So I made these ooey gooey yummy double chocolate chip almond butter cookies.
Yum. I didn’t know what I was doing but let me tell you, I think I stumbled onto something. I definitely tapped into my Vermont Debutante ways, and it felt good.
Then, I sat and drank my coffee. Yes, I sat!
So let me share this recipe with you,
1 cup of pecans
1 cup of almond butter (any butter, really)
1/4 cup of maple syrup
1 tsp of baking soda
1/4 cup of cacao
1/3 cup of milk (any kind – I used coconut)
1 cup of chocolate chips
First, put the pecans in the blender with serrated blade and make into a flour like consistency. Then add everything else and mix together. Make sure you use the dough blade to blend ingredients to make the dough batter.
Then on a lined tray, drop little balls. The dough is sticky so I used a spoon, a cookie scoop would be ideal. I got about 18 cookies total. Cook for about ten minutes and let the cookies cool on tray. Trust me, that needs to happen.
And they are almost gone and my, ahem, toddler keeps screaming for cookies.