Wow that name is a mouth full. I promise you once you try these it will be hard not to keep digging into them. You'll see Baby had a hard time getting her paws off these.
In result of Gannon becoming gluten free, I have been trying to bake more gluten free recipes. (Okay maybe I've only made two recipes... including this one, oh well slowly but surely.) Luckily the recipes that I have made so far have turned out great, no fails yet. *fingers crossed I didn't just jinx myself* I feel that when you're opting for an alternative way of making something whether it's gluten free or dairy free there's always a chance you might mix up the taste or texture. Trust me I tried making dairy free gluten free chocolate muffins and they were just rock solid blobs stuck to the muffin tin. These cookies though are soft and chewy aka the perfect texture one can ask for when experimenting.
To make these cookies you will need:
7 tablespoons unsalted butter
2/3 cup brown sugar
1 teaspoon vanilla extract
1/2 cup almond butter
2 tablespoons cocoa powder
1 cup gluten free flour (I use Hodgson Gluten Free All Purpose Baking Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (I used pink himalayan salt because that was all I had on hand)
Cream butter and brown sugar
Add egg, vanilla extract, almond butter and cocoa powder
Mix in dry ingredients
Chill for an hour
Bake at 350 F for 15 minutes
Allow to cool and enjoy!