RECIPE: Pine Nut and Almond Honey Chippers
A work colleague of mine bequeathed her Jamie Oliver cookbooks to me after seeing my post on the maple coffee cake I had to convert from the metric system. I was super excited to dive into his books, minus the pesky math conversions! These cookies drew my attention because of all the healthy grains and nuts going into it. I used almond meal to make the cookies finer in texture, more butter and I added chocolate to sweeten things up.
Hubby, who claims to make better chocolate chips then I do, said these were pretty awesome. Warmed in the microwave, they are extra special.
Pine Nut and Almond Honey Chippers
8 Tbsp. softened butter
1 1/4 cup almond flour
1/4-1/3 cup toasted pine nuts
1/2 cup light brown sugar
1/2 cup Baker's sugar (superfine sugar)
1 large egg, room temperature
2 Tbsp. honey
1 Tbsp. good quality vanilla extract
1 1/3 cup flour
1 tsp. baking soda
1/3 cup quick cook oats (not instant)
1/2 cup mini chocolate chips
Preheat oven to 350˚. Line 2 baking sheets with parchment paper and set aside. In a food processor, add the butter with the two sugars and honey, and pulse until fluffy and well combined.
Next add the egg and vanilla and pulse until combined.
Next add the almond flour, regular flour and baking soda and pulse until just combined. Transfer to a large bowl.
Add the oats, pine nuts and chocolate chips and mix with a spoon or spatula until combined and evenly distributed. With a tablespoon, drop batter 2" apart on the baking sheet.
Bake in the hot oven for ten minutes, switching the sheet levels midway, or until golden edges and bottoms. The centers will be a little soft but worry not! Let the cookies cool for ten minutes so the cookies can set up. Then gently transfer the cookies to a cooling rack to finish cooling down. Store in an airtight container for 3-5 days. If they get too hard, throw them in the microwave for a few seconds to warm them up.