Guest Post by Samantha Holek (Intern – Ithaca College ’16, Television Radio Major & Writing Minor).
It all started as a joke that I wanted to open my own ice cream shop because of my hopeless addiction to dessert. But during my junior year of college, when my professor overheard me mention this for the umpteenth time, she said, “well, why not actually do it?” She started pushing me to pursue this dream. Since then, I’ve been on a one-track train to opening my own bakery and ice-cream shop one day.
I quickly realized that the first thing I needed to do was to start cooking from scratch. Not one of my roommates has complained about the fact that I squeeze baking in between my crazy class schedule, churning out variations of my Face-Melt S’more Cupcakes or these Gluten-Free Almond Butter Cookies until they reach perfection.
I love this cookie recipe because it’s simple, but unique – and amazing! It doesn’t call for too many ingredients, and can be whipped up in twenty minutes. I use oats instead of flour, making the dough gluten-free with sweet bursts of white chocolate in each bite. The combination of oats with Justin’s Maple Almond Butter creates an irresistibly chewy texture and flavor. You can find Justin’s Maple Almond Butter at nearly any grocery store. It’s my favorite brand because it’s creamy, made with high quality ingredients and comes in unique flavors. In fact, if you can’t find Maple Almond Butter, get creative by substituting Honey Peanut Butter or Dark Chocolate Peanut Butter!
- 1 cup Justin's Maple Almond Butter
- 1 egg
- 1/2 cup gluten-free rolled oats
- 1 teaspoon baking soda
- 1 cup light brown sugar, packed
- 1 teaspoon, vanilla extract
- 1/2 cup white chocolate chips
- sea salt, for garnish
- Preheat the oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper.
- In a medium bowl, beat the almond butter, brown sugar, eggs and vanilla until it is a smooth consistency.
- Mix oats and baking powder in a small bowl and then slowly add the mixture.
- Fold in the white chocolate chips.
- Scoop two tablespoons of dough balls at a time onto the prepared baking sheets, spacing them 2 inches apart.
- Sprinkle a pinch of sea salt on top of each dough ball before baking.
- Bake for 10-12 minutes.
- Remove the cookies from the oven and allow to cool for two minutes on the cookie sheet.
- Then, transfer to wire rack to cool before serving.
Allergens: eggs, tree nuts