I made these cookies at my friend’s house on Friday. I must say, impatience lead them to be slightly lackluster (also a lack of all the correct ingredients). Instead of maple syrup or maple sugar, we had white sugar and agave nectar. Instead of chocolate chip pieces, we had Cadbury Mini-Eggs (discounted Easter leftovers).
We still made them into the most fattie ice-cream sundaes ever (birthday cake flavored ice cream from Target, cookies crumbled on top, with Reese’s flavored magic shell) and probably was the best dessert I’ve ever had.
I still can’t believe it used an entire jar of almond butter though. Oh the humanity.
Peanut butter cookies have always been a favorite of mine, something about them will always remind me of my childhood as they’re one of the first treats I can remember making with my mom as a young girl. This cookie uses almond butter as its base, but has the same nutty, chewy, not too sweet characteristics of my old favorite and best of all, it’s gluten-free. Dark chocolate chips give it a decadent and sophisticated flavor that begs to be paired with tea or coffee (or my favorite, a glass of ice-cold milk). Recipe after the jump. xoxo!
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