Currently, I’m having some work done on my house. Nothing crazy, just some new windows and doors. I would venture to say the one perk of having home improvements done in the dead of winter is not having to wait very long to get it done. The schedule is light for them… and now I understand why.
Go right now… open your windows, turn off the heat and sit in the living room. Now just wait. The cold will creep in slowly, starting with your nose and toes. The next thing you know, you are bundled in a blanket with a cup of tea, trying not to let them hear your teeth chattering.
Fun times.
Go right now… open your windows, turn off the heat and sit in the living room. Now just wait. The cold will creep in slowly, starting with your nose and toes. The next thing you know, you are bundled in a blanket with a cup of tea, trying not to let them hear your teeth chattering.
Fun times.
We are in the second and final day of work here… and it just occurred to me now that these poor guys do this every day. In the cold, in the rain, in the snow. Sure, I’m mildly inconvenienced with the chill in the air… but in a few hours I’ll bid them adieu, close everything up and flick my heat back on. They will move on to another house and more hours of working in the cold.
I had a moment of sympathy for these guys and decided to bake them some warm cookies. So I fired up the oven (for those of you wondering… NO… making the cookies was not an excuse to warm up my kitchen by turning on the oven, though it was a bonus!) and got to work on some flourless, dairy-free almond butter chocolate chunk cookies. Gutsy, considering it’s a new recipe. Would the guys finish my windows if my cookies taste like paste?
Well, dear friends, they were grand! (The cookies, not the guys… though they are all very nice. Grand would be stretching it, though.)
Whip up a batch to share with neighbors… or the mail man, or your child’s bus driver. Spread some warm cookie love today!
You’ll be glad you did.
Flourless Almond Butter Chocolate Chunk Cookies
1 cup almond butter
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup semisweet chocolate chunks
Preheat oven to 350 degrees. Prepare 2 cookies sheets with either parchment paper or a silpat.
In a bowl, stir almond butter and sugars together until well combined. Add egg, baking soda, maple syrup, vanilla; mix well. Stir in the chocolate chunks.
Using a small scooper, drop walnut-sized amounts of dough about 2 inches apart on the cookie sheet. Bake 12 minutes. Cool for 5 minutes before attempting to remove from cookie sheet to cooling rack.
Makes about 2 dozen cookies.
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