Friday, April 25, 2014

she's baaack...

beth's cookies USE

For those of you that have been following the blog, you not only know of my love of all things baked, but also how much I adore Beth Kujawski and her magical baking ways.

She gave so many wonderful cookie's o' the month over he past few years. Beth loves to bake for others as well as create little works of art in the way she makes her cookies tell story. I guess, her other talent of writing may have something to do with the storytelling part.

She's back in the new year with a guest post and new take on her baking ways.

Please, do enjoy.



Hi, kids. How's 2014 treating you? Well, I hope.

So, I did this kind of crazy thing: I gave up wheat. Yep, Baker Beth bid farewell to wheat. Which is kind of amusing, but also bittersweet.

I will not, however, give up cookies. Nuh uh.

And so recently, with a flourless peanut butter cookie in the back of my mind, I thought up this version. It's made with almond butter (because I'm off peanuts, too). And for interest, I added chopped toasted almonds. And coconut. And dark chocolate chips. Because why not, right? Also, because Almond Joy is one of my favorite candy bars. (You may remember this biscotti.)

Not only do these not contain wheat, they contain no grain of any kind. Truly, they're magic cookies. Magically delicious.

Happy spring (at last)!

— Beth

Seriously, Now … Cookies
(Inspired by this recipe.)

1 cup almond butter
3/4 cup sugar
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped toasted almonds
1/2 cup lightly packed sweetened flaked coconut
1 cup dark chocolate chips

Preheat oven to 350ยบ. Line a couple of baking sheets with parchment paper. Dump the first five ingredients into a bowl and stir to combine. (No need to haul out the mixer. A rubber spatula or a plain ol' spoon will do.) Mix in the remaining ingredients. Using a cookie scoop or two spoons, portion out approximately two tablespoons of dough per cookie, 12 cookies per sheet. Flatten slightly with your palm. Bake one sheet at a time for 12 – 14 minutes. Cool for five minutes on the sheet then transfer to a wire rack to cool completely.

Yield: 24 cookies

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