You know those moments when you are hungry and all of a sudden a concoction pops into your brain, overwhelming you with the desire to have that dish instantly? No? Ok, maybe that’s just me…It happens on a regular basis and I’m not quite sure why (then again, I’m not really mad about it, soo).
This phenomenon just so happened to strike while I was on a shoot the other day. There I stood, prepping the models final look of the day, and all I could think about was an almond butter cookie topped with raspberry jam (sounds amazing doesn’t it? I KNOW!). I don’t know why, I had never seen such a thing (though I am sure it exists). Perhaps it came from my desire to eat a peanut butter and jelly sammy, but realizing no such thing would happen (ohhh the woes of being gluten free) my mind unknowing upped the anti…Whatever the case may be, I knew I had to whip up a batch of these cookies as soon as possible. And let me tell you something, it was probably the best decision I made all week!
-ALMOND BUTTER COOKIES WITH RASPBERRY PRESERVES-
What you will need for 12 tempting cookies-
1 cup almond butter
1/4 cup sugar in the raw
1/4 cup coconut sugar
2 tsp vanilla
1/4 tsp salt
1 tsp baking powder
If you are feeling ambitious make your own jam/preserves, I however, lacked the time and motivation so I used Trader Joe’s Organic Raspberry Fruit Spread (zero sugar added, 100% addictive) and it was to die for.
Preheat the oven to 350 degrees.
In a medium bowl mix together your sugar, egg, vanilla, salt, and baking powder until slightly frothy. Add in the almond butter and stir until smooth.
Using a spoon, place 1 inch balls of dough onto a baking sheet. Bake for 12-14 minutes (I over did it this time around so check them towards the end of the baking ‘stage’… you know, the point when they start smelling really good). Remove from the oven. While the cookies are still warm gently press the back of a small spoon (or tsp) into the cookie. Transfer to a cooling rack.
Once the cookies have cooled thoroughly add 1/2 a tsp of jam to each cookie and then try not to eat them all by yourself. I mean I get it, they are pretty guilt free… but they will sneak up on you.
I will be honest with you, not every hair brained recipe I come up with turns out this good, so for today I will thank my lucky stars and wish you a wonderful start to your week.