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.
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!
To keep up to date with posts and behind the scenes info, follow AK:
More flourless desserts you’ll love:
Flourless Almond Butter Chocolate Chip Cookies
- 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
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.
To ensure this recipe is gluten free, use gluten free oats.
You may use quick oats instead of rolled oats.
Feel free to replace the coconut sugar with brown sugar if that is what you have on hand.
Recipe adapted from my Peanut Butter Oatmeal Chocolate Chip Cookies