It's only Wednesday and for some reason this already feels like the longest week ever. Anyone else feeling my pain? I don't know if it is the change in weather, it's raining in Boston this week, or if I am just tired from a busy last week of cooking class prep (story to come), but the first three days of this week feel like an eternity. Anyway, last night I was craving something sweet, but really did not have the energy to go to the store to replenish the pantry with the necessities, so I went with what I had on hand.
The beauty of the stores of tried and true and experimental recipes I keep not-so-neatly filed away in my brain, is that I had a stroke of genius with these cookies. It is a super simple recipe and requires very few ingredients and little effort to whip up. Enjoy my midweek bonus recipe, Friends!
Recipe: Flourless Nut Butter Cookies (Dipped in Chocolate)
yields ~ 1 1/2 - 2 dozen cookies
The Bits and Bobs:
1 cup of any combo of nut butter you like (I went with 1/4 cup of Almond Butter because that's all I had left, and 3/4 of Peanut Butter... go crazy)
1 cup sugar
1 tsp baking soda
1 tsp vanilla extract
a dash salt
6 oz. chocolate, melted
Preheat the oven to 350*F
Mix together the nut butter(s), the sugar, and the baking soda until paste-like . Add the vanilla and egg and beat until just combined. Scoop out a tablespoon or so of the dough roll into a ball. You may have to use some pressure with your hands to get it to come together, but trust me, it will stick. Place each ball onto a lined baking sheet and mash down gently using the tongs of a fork. Bake for 8-10 minutes.
Melt the chocolate over a water bath or in the microwave. Once the cookies have cooled, dip half of each cookie into the melted chocolate and live to set either on a cooling rack or a lined baking sheet (I did this part in the refrigerator to speed it up).