My Labor day weekend was a weekend of firsts.
The first time I…
- Cut five inches off my hair (M did the back…but I like to pretend I blindly cut off all of my hair by myself.)
- Used cinnamon in my coffee instead of stevia. I’m never going back.
- Did actual, real pull-ups in a workout without the dreaded blue band.
- Made up a cookie recipe completely from my brain.
Well, the last one is partially true: I made up a recipe based on the flourless peanut butter cookies that I love so much. I wanted to see if I could make similar cookies using almond butter in the place of peanut butter, with a few other ingredients added. The result was more of a brownie-ish cookie, thus, I have named them Almond Butter Brownie Bites.
Almond Butter Brownie Bites
1 cup almond butter
1/2 cup unsweetened shredded coconut
1/2 cup organic sugar
1/4 cup baking cocoa
1/4 tsp salt
In a large bowl, I combined the almond butter, coconut, baking cocoa, salt and cinnamon.
After those ingredients were thoroughly mixed, I added the sugar and the eggs.
I wanted to stay away from the white sugar and use honey instead, but the consistency of the batter kind of depended on the granulated texture of the sugar. Not to mention that adding the sugar made it taste so much better…
Once all of the ingredients had been added, I scooped the brownie bites onto a baking sheet lined with parchment paper.
Apparently I’m some kind of parchment paper idiot, and I can never tear a piece the right size…anyway…
I baked the cookies at 350 for about 12 minutes.
They came out tasting like brownie batter with an almond butter twist! Not too sweet, and with a hint of cinnamon: definitely a hit!