Confession: This post was supposed to go live last Thursday for a new monthly exchange I’m doing with other food bloggers called Fill the Cookie Jar, but I never got around to actually writing it because I was in Memphis. And I think that’s pretty understandable. When I’m visiting family, I don’t spend much time on my computer except for at night when everyone has gone to sleep.
I’m sad this cookie recipe didn’t make the exchange, but you know what? C’est la vie.
I was in Memphis for six days total, spanning last week, the weekend and this week. It was a blast… and I feel like I ate every Memphis-style food there was to be had. So basically anything with barbecue or a food with the word ‘Soul’ in front of it? I enjoyed my fair share, and every bite was delicious… even if I do feel a bit like a blimp right now. AND I’ve got at least one What We Ate for y’all from Memphis in the near future. We all have my sister to thank for the surprisingly delicious meal at a burger joint that begged to be documented. Good call, Leigh!
However, before we get into that, I wanted to share this little recipe I whipped up two weeks ago with y’all, as it’s fun, crumbly, brownie-like and gluten free.
These cookies are delightful and almost gooey in consistency, and they should be, as they were inspired by a brownie recipe. They crumble perfectly in your hand and are delicious, too. However, if you’re looking for a solid cookie to transport, these probably aren’t your best bet, as they are super soft and fall apart easily. (But for me? These are just so good and a fun change from other cookies I’ve baked in the past.)
I also think they would make a really awesome outer cookie for a homemade ice cream sandwich. Next time I make them, I’m baking extras for this purpose alone. I’ll let y’all know how they go.
Here’s how you make them:
- ¾ cup all natural chunky almond butter
- ¾ cup dark chocolate almond milk
- 2 tablespoons unsweetened applesauce
- 1 large egg
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup unsweetened cocoa
- 1½ cup old-fashioned oats
- Preheat the oven to 350°.
- In a large bowl, combine the almond butter and sugar. Mixing slowly, add the almond milk, applesauce and egg until combined, then set aside.
- In a smaller bowl, combine the salt, baking powder, cocoa and oats. Stir until well mixed.
- Pour the dry ingredients into the wet ingredients, mixing until just stirred. (The mixture will be on the runnier side. Don’t worry about this — it’ll make the cookies fall-apart soft and decadent.)
- Dollop the mixture onto a parchment paper-lined baking sheet.
- Place in the oven and bake for 20-25 minutes, or until the cookies are baked through. (They will be soft, so confirm they’re baked through.)
- Cool for 10 minutes, then enjoy with a glass of your favorite milk!
Have you ever baked gluten free cookies?