My baking decisions are usually inspired by a new recipe found in a book, from a magazine, or on the internet, but they are fueled by what’s in the cupboard. I wanted to make a non-oat cookie, probably a peanut butter cookie, but I had only almond butter. While I could possibly have a little courage, and attempt to adapt my favorite peanut butter cookie recipe, I sought Google’s help in finding an almond-butter cookie recipe that had flowery description and even more flowery complimentary comments on it.
Lo and behond: Flourless Nut Butter Cookies. I’d never baked with sucanat before, so in spite of the fact that I had the almond butter, I went to the store to examine this weird sweet product, to see if the demerara or turbinado I have could suffice. From the looks of it, I thought not. Sucanat kind of looks like tiny pellets of … cardboard. Weird. But healthy, right? More yummy molasses-nutrient goodness.
I just had to buy it, and try it in a recipe. Until I added the mega-refined Nestle chocolate chunks, they were doing pretty well on the natural front (just almonds, an egg, sucanat, and some vanilla), but a girl needs her fix, and half of the cookies got some of it.
The first one was pretty tasty, if a little less sweet than I had expected. It got better as it cooled. I plan to share these with my van-mates, this weekend, when I participate in the Great River Ragnar Relay.
I’m so psyched for this event! I did not manage to get onto a team until just last week, when a friend who was on a team got injured. Now, my Friday and Saturday this week will be spent running, resting, eating (and hydrating), cheering, getting to know 5-11 near-perfect stranger runners, then repeating all of it, three times. My three relay legs are relatively short, but I suppose the endurance lover in me will get her fill, dealing with all three of those legs within 24 hours.
Let’s hope this silly tornado and thunderstorm business holds off.
Helen's Loom 