Third post containing chocolate in a row, my goodness! Actually I’m surprised it hasn’t happened sooner…
Have you made those peanut butter cookies that are just peanut butter, egg, and sugar? These almond butter cookies are like that, but better. Chewy, crisp, and buttery (but made without butter or flour), they also have maple syrup, chocolate chips and chunks of toasted almonds. Yum. They were so good and so easy!…
These are the perfect marriage between a peanut butter cookie and a chocolate chip cookie. Both are classics in their own right, and this recipe somehow manages to combine the tastes and textures that makes each one great. Good peanut flavour, slightly chewy like a good chocolate chip cookie, and full of chocolate chips. Seriously, these are the best peanut butter and chocolate chip cookies I’ve ever tried.
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I have been on a quest for the perfect chocolate chip cookie for as long as I have been baking cookies – which is to say, years and years and years. My go-to recipe has previously been the Tollhouse Chocolate Chip Cookie recipe in the cookbook Golde’s Homemade Cookies, but I think I may have found a fierce contender for best chocolate chip cookie, and it’s made with whole wheat flour to boot!
This recipe comes from the book, “Good to the Grain – Baking with Whole-Grain Flours” by Kim Boyce. The recipes in the book all contain whole grain flour (obviously!) but nothing about them is sacrificed simply to make them healthier by using whole grains. Boyce talks about the different characteristics of a myriad of different flours – whole wheat, amaranth, oat, buckwheat, teff, rye, kamut, quinoa, the list goes one – and creates recipes that showcase their unique flavours and baking properties, rather than just substituting whole grain flour in a recipe developed using regular white flour, which is I think what turns people off when they hear “whole wheat cookies”….