As many of you know, I recently moved out of my apartment in San Francisco to head off on a trip around the world where I will be hosting dinner parties in the simple kitchen’s I find on AirBnb. While moving itself isn’t the most fun thing in the world, I did manage to find some fun in the process…
I basically modified my Peanut Butter Chocolate Chip Cookies by subbing the peanut butter for almond butter, the dark chocolate for white chocolate, and I added some cranberries to the mix.
I was a little unsure of how they would turn out because I am far and away a larger PB than AB fan but when I brought these to a dinner party, I was proved wrong. Everyone, including myself, absolutely loved them!
They are naturally gluten free and can easily be vegan by using vegan white chocolate chips and subbing maple syrup in place of honey. I hope you and your friends enjoy these as much and me and mine did!
P.S. If you want to keep up to date in real time with where in the world I am cooking, you can follow me on Instagram.
- 1½ cups almond flour/meal
- ¼ cup gluten free rolled oats (add ½ cup for fluffier version of cookie)
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ⅔ cup almond butter - see notes
- ½ cup honey or maple syrup(maple syrup or agave for vegan)
- 1 “flax” egg (1 T. ground flax + 3 T. water)
- ½ tsp vanilla extract
- ½ cup white chocolate chips
- ½ cup dried cranberries
- Preheat oven to 350 degrees. If using a flax egg, mix together and set aside.
- Combine almond flour, oats, baking soda, salt and cinnamon in a bowl.
- In a separate bowl, mix peanut butter, honey/maple syrup, egg and vanilla.
- Add almond flour mixture gradually until a dough forms, then fold in chocolate chips.
- Scoop dough by the tablespoon onto a cookie sheet, spacing cookies at least an inch apart.
- Bake for 11-12 minutes or until set.