Hellooooo Friday! I drove to Minnesota from Chicago on Wednesday and let me tell you that is absolutely not a pleasant 7 hour drive. I kept myself occupied by listening to the Invisibilia podcast and munching on those awesome Sabra hummus and pretzel cups.
I’ll be in Minnesota the rest of the weekend catching up with family and friends, plus doing the whole Easter brunch thing. As a kid, Easter used to be one of my favorite holidays. Most likely because I loved all the chocolate bunnies and sweet things. I think my Mom got me an Easter basket each year until I was about 16… until the year she didn’t and I threw a complete fit. As in, I literally searched the entire house looking for my Easter basket because I thought she was kidding when she said she didn’t get me one. It was such a special tradition to me and OMG how I used to love JellyBelly beans and Reese’s eggs. Mom… still waiting for my Easter basket… you’ve still got time! HINT.
Most of the time though I’m all about making things for others. I love being back home because it gives me the chance to bake as many things as possible without fear of them going bad. Yesterday I made my mom skinny banana chocolate chip muffins (one of her favorites) and tomorrow I’m planning on baking a batch of cookies for some friends.
It also recently occurred to me that baking from the heart, whether for yourself or others, is incredibly special. Baking is both an art and a science and like I’ve mentioned before, a little sweetness always seems to brighten any day. It really hit home with me as I was baking these cookies and so I’d love to share a little story with you…
Today I’m writing this post because I want to brighten Kate’s day with a cookie that’s completely irresistible. Kate is an avid reader of Ambitious Kitchen and I didn’t know her before she wrote me an email back in late February. When I read through each word in Kate’s email, I immediately knew that she was unique and felt a connection to her through her words; it was a realization that what I do for a living mattered to someone out there. That in this crazy big world, something so small such as a recipe, can improve someone’s life. And even make it a little more bearable.
Here’s Kate’s email:
My name is Kate, and I’m a 23 year old recent college grad. I wanted to send you a quick message thanking you for your blog, your recipes, and your inspiring attitude. About a year ago, I was diagnosed with a serious illness that left me physically handicapped and in constant pain. As a former elite athlete, adjusting to a completely new lifestyle has been pretty difficult, but doable. It has been doable thanks to many things–family, friends, good doctors, and even better distractions. That’s where you come in. I have thoroughly enjoyed reading your blog, following you on Instagram, and making your recipes so much. Due to the autoimmune side of my condition, I have many nutritional restrictions. I have always loved to bake, yet the internal struggle that goes along with baking delicious treats that I’m unable to enjoy proved to be too difficult. I greatly appreciate your modified recipes and your genius substitutions (Team Oat Flour over here). Because of you and the work that you do day in and day out, I am able to enjoy baking again, eat delicious treats, and have an entertaining distraction on really difficult days. There is something really special and meaningful about that…especially when it means I get to do things like devour avocado black bean brownies during a chemo infusion–seriously so good I can’t even handle it. I know that you receive messages very frequently, but you have made a big enough impact on my life to where I felt compelled to reach out to you and express my gratitude. Thank you so much, Monique! I hope this message finds you well.
Best,
Kate
After reading Kate’s words, I reached out to her and we were able to connect. I knew that I wanted to bake something special just for her that was easy, delicious and could fit into her dietary needs. Above all, I wanted Kate to feel inspired to bake because after all, that is what she loves to do. I know she’d approve of these Almond Butter Cookies. They’re easy, delicious and only require a few ingredients. Plus they’re flourless and there’s no butter involved, so you’re not dealing with a big mess to clean up.
If you’re not too busy this weekend, I encourage you to bake up a batch of these cookies to not only support Kate, but to share them with someone you love. (Seriously they only take about 15 minutes!) If you end up making them, be sure to tag #ambitiouskitchen on Instagram so Kate and I can check out your creation and be baking friends.
Have an amazing weekend you guys! Here’s to you, Kate. xo!
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More flourless desserts you’ll love:
Flourless Chocolate Chip Chickpea Blondies {vegan, gluten-free & healthy}
The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
Flourless Almond Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup gluten free rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup creamy all natural almond butter (I used Trader Joe's)
- 1/2 cup coconut sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In small bowl mix together the oats, cinnamon and baking soda; set aside.
- In the bowl of an electric mixer, beat almond butter, coconut sugar, egg, almond milk and vanilla until smooth, about 2 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Use cookie scoop to drop dough on prepared baking sheet, placing them 2 inches apart. If you want fat cookies, leave them as is. If you'd like your cookies a little bit flatter, then press the dough down with the palm of your hand.
- Bake cookies for 9-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 18 cookies.
Recipe Notes
Nutrition
22 comments
Save me one of those muffins! PRETTY PLEASE 😛
What a sweet story. Making these cookies ASAP…I love the coconut sugar in there! Have a fun weekend in Minnesota 🙂
Can I use chunky almond butter?
Absolutely!
What an inspiring story! I hope that Kate’s treatment is successful, and that she enjoys making and devouring these cookies! I can’t wait to try them out. Thanks for all you do!
You are the cookie queen!!! I need to make these asap, especially as it’s a rainy day today and there is only one thing to do on a rainy day – cookies!
It was so sweet of you to reach out in return! I love that baking can brighten people’s days, too, and this story made me smile. I’ll certainly be making these cookies sometime, and I’ll think of Kate when I do 🙂 Thanks for sharing!
These cookies sound lovely!! Definitely loving this flavour!
Love this post — both the story and the recipe! Receiving emails like the one Kate sent to you is one of the best parts of blogging. <3
What a sweet and genuine post. (And excellent recipe!) Thank you! It is nice to see a post like this these days.
Love how you and Kate connected — that’s one of the best things about blogging, isn’t it? And these cookies — OMGWANT.
YUM! Those cookies look awesome!
Who knew chocolate chip cookies can be so healthy? These look delicious!
What a great use of a blog post! We have yet to delve into almond nor sun nut butters. Are they always an even swap for peanut butter?
Wow, this was such a sweet post to read! It’s so wonderful of you to dedicate a recipe to Kate! These cookies look amazing!
I have had the hardest time with cookies recently, ie spreading and just no bueno 😉 These turned out perfectly, even better than I could’ve expected! A little thick, chewy, not too oaty – thank you so much for this recipe! And I’m sure Kate was thrilled with these. What a sweet sweet story!
So sweet!! Love this story. I can’t wait to make these!
Love this story and these cookies! They were a huge hit with my friend too. Thanks for sharing!
Hi to you and kate,I hope with all my heart that kate gets well soon.
I made these cookies and they are heavenly tasting I didn’t have brown sugar so I replaced coconut sugar with honey, I can barely find coconut let alone coconut sugar.
Thank you for the recipe and love you.
these cookies are a great way to use almond butter!
Hi! I have tried a few of your recipes and love them. Wanted to give this a try but was wondering if I can use plant based sweetner (Swerve, Truvia etc.) as opposed to coconut sugar? Don’t have any in the pantry ATM.
Hi! I’m so glad! I don’t typically bake with alternative sweeteners so I’m not sure how much you’d need an how they will turn out (these sweeteners tend to be much sweeter). Let me know if you give it a try!