RECIPE: Healthier, Gluten Free Peanut Almond Cookies
I had a moment of ingenuity in the kitchen last week. I hate when I have more than one egg white left over from a recipe. So I decided to whip up some healthy treats using two egg whites for me and my hubby. We are trying to cut down on gluten and sugar, and these fit the bill. They are packed with protein and flavor. Hubby gave them a big thumbs up. My daughter however, said they needed more honey/sweetness. SO use your own tastebuds and health needs to sweeten these. You can up the honey, add some maple syrup or agave, or even monk fruit sweetener. These kept a week, and were great with some coffee after dinner.
Healthier Peanut Almond Cookies (Gluten Free)
1/2 cup of peanut butter
1/2 cup of almond butter
1 teaspoon of vanilla
2 egg whites
2/3 cup of Bob's Red Mill 1-to-1 gluten-free flour (or you can use almond flour or regular flour for non GF)
1/2 teaspoon of baking soda
6 teaspoons of honey (If you want things sweeter add up to 8-9 teaspoons, my husband liked these because they were just slightly sweet.)
Dark bittersweet chocolate morsels for garnish
Preheat oven to 350˚, and line a baking sheet with parchment paper. In a bowl, mix all the ingredients together with a whisk or a sturdy spoon, starting with the wet ingredients and adding the dry at the end until just combined.
Roll batter into 2 inch marble sized balls, then with a floured fork, cross hatch cookies using the times on the top, flattening them slightly. Press a bittersweet dark chocolate morsel in the middle of each.
Bake at 350˚ for about nine minutes, until cookies are just set and golden on the edges. Cool on sheet for 10 minutes before removing onto wire racks to cool completely. Store in an airtight container for 3 to 5 days.