I have a confession to make. When I first made this I intended for these to be cookies. No matter what I did the cookies did not want to stick together. This, on a day where everything was sticking everywhere else in the kitchen – pancakes ruined, stovetop hashbrowns ruined, I was determined to not let another thing get ruined.
So I improvised.
I sprayed a baking dish with olive oil cooking spray and pressed the unstickable cookie dough into it. I’m actually surprised it worked. I fully expected another kitchen fail.
Here is an important note about my experiment which may impact the success of how this turns out for you.
The almond butter I used was not at it’s prime. You know when you are supposed to mix in the oil that rises to the top? Well I do. But apparently I don’t stir well enough so at the bottom of the jar is some almond butter that’s drier and less oily. I think had this been ‘fresh’ almond butter from higher up in the jar it might have been less dry and therefore less non-dairy milk would have been needed. I suggest starting with just 2 tablespoons of non-dairy milk and adding a tablespoon at a time, if needed.
- ½ cup coconut oil
- ½ cup almond butter
- ½ cup sugar
- ¼ cup coconut sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Ener-G egg replacer, to make 1 egg
- 2 - 4 tablespoons unsweetened non-dairy milk (see note above)
- 1½ cup gluten-free all-purpose flour blend
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup sliced almonds
- ½ cup chocolate chips
- Pinch sea salt, optional
- Preheat oven to 350°F. Spray an 8x8 glass baking dish with non-stick spray.
- In a large mixing bowl, cream the coconut oil, almond butter, sugars, maple syrup, egg replacer and vanilla extract. Whisk together the flour, baking soda and baking powder and add to almond butter mixture, stirring to combine well. Add non-dairy milk. Stir in sliced almonds and chocolate chips.
- Press mixture into greased baking dish. Bake for 35-40 minutes until bottom is nicely browned and top is firm when lightly pressed.
- Remove from oven and sprinkle immediately with sea salt, if using. Let cool completely before cutting and serving.
So there you have it. A recipe rescued from the day of failure. I hope you enjoy it too.