Nut-Butter Chocolate Chunk Cookies (with Crisp Brown Rice)

My husband is raving about these cookies.  Yes, they’re tasty and crunchy but simply the best cookie I’ve made thus far?  I didn’t think so, but he says otherwise and I’ll take that from my harshest (only) food critic.  I’ll let you decide for yourselves.

Processed with VSCOcam with m5 preset

These are nut-butter cookies because they’re made with a combination of almond and cashew butters, though I’m sure substitutions (all almond butter, peanut butter, etc) would work just fine.  Cashews are a bit more mellow in flavor than almonds (in my opinion) so using cashew butter really balanced the strong almond flavor of these cookies.  Add chopped dark chocolate and crisp brown rice (or Rice Crispies) and you’ve got a cookie with lots of flavor and tons of texture.  Top with flaked sea salt for good measure.

Processed with VSCOcam with m5 preset

They’re chewy, crispy and chocolaty…you should totally do it.  Happy weekending!


nut-butter chocolate chunk cookies (with crisp brown rice)

These come together in a snap and substitutions are welcome.  If you don’t have cashew butter, 1 cup of almond butter can be used instead.  Or peanut butter. Or any nut butter, really.  Don’t skip the crisp brown rice.

  • ½ cup cashew butter (raw or roasted)
  • ½ cup roasted almond butter
  • 1/3 cup natural cane sugar
  • 1/3 cup muscavado sugar (or dark brown sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1/4-1/3 cup crisp brown rice
  • ½ cup  chopped dark chocolate (I prefer at least 70% cocoa)

Preheat oven to 350°.

Combine nut butters with both types of sugars in a large bowl until everything is combined.  Add in the egg and stir until fully incorporated. Add vanilla, baking soda and salt.

Add chopped dark chocolate and crisp brown rice.  Stir to combine.

Using a cookie scoop, scoop the dough onto a cookie sheet lined with parchment paper.  I then rolled each cookie dough ball between my hands to make sure they were all uniform in size and would spread evenly.

Bake for 10-12 minutes, until golden brown around the edges.  Let them cool completely on the cookie sheet before removing them.  Store in an airtight container and they should keep for about a week.

 

Advertisements

Almond Pulp Chocolate Chip Bars

As we have embarked on a few new house projects, painting our rooms have been the easiest to tackle first.  Painting has really provided time for me to unwind while listenening to the podcasts that have been building up in my library. The most recent TED talk on the concept of originality really struck a chord.  They pose the question: when is copying flattery, when is it thievery and when is it sheer genius?  Just because we, as humans, tend to borrow, riff or sample ideas from others does not make us unoriginal- it actually makes us innovators.  It’s a novel concept since we (I) have grown up with the belief that the inherent nature of using someone else’s work is morally wrong.

Continue reading “Almond Pulp Chocolate Chip Bars”

Dark Chocolate Brownies with a Peanut Butter Swirl

 

img_4033
I am a self-proclaimed chocoholic. I will routinely purchase the over-priced pieces of dark chocolate at the checkout line because because I have always been a sucker for those little indulgent splurges.  And it is a splurge paying $1 for a quarter-ounce (??) piece of chocolate but since their sign actually says $0.99, clearly it’s high quality and must be a bargain.  At least that’s my thought process.  But really, (dark) chocolate in any form is a vice of mine.

Continue reading “Dark Chocolate Brownies with a Peanut Butter Swirl”

Mexican Chocolate Truffles {vegan}

Processed with VSCOcam with c1 preset

What can I say?  I’m in love with these little chocolate bites.

The unexpected flavor combination of cinnamon and spice is reminiscent of this avocado mousse I made way back in May.  A trend maybe?  Either way these are quick, easy and a perfect dessert.  Or snack.

Continue reading “Mexican Chocolate Truffles {vegan}”

White Chocolate Peppermint Cookies with Vanilla Salt

Processed with VSCOcam with f2 preset

If you’re looking for a Christmas cookie, this one is it.  Seriously.  Once I discovered this recipe, there was no going back.  Everyone was going to receive this cookie as a gift and they were going to like it.  Which is why I’ve made it my staple cookie once December rolls around.  Just within the past few days, I have made two batches and still have one more to go.  No joke.  Reason being was that we ended up slowly snacking on the first batch, sneaking a cookie (or two) for breakfast until I realized there weren’t enough left to actually give out as gifts. Oops!

So, the cookie itself includes both peppermint and white chocolate (if you couldn’t tell from the title) and are perfect complements to the intense caramel notes the dough develops while resting in your refrigerator overnight.  Just prior to baking, the unbaked cookies are then garnished with vanilla salt which just takes their deliciousness to the next level.  It’s a killer secret ingredient and not one to leave out–I’ve included the how-to at the end of the page.

Pepp White Choc Cookies 4

Continue reading “White Chocolate Peppermint Cookies with Vanilla Salt”