Easy-Access Cookies

Easy-Access Cookies

Easy-Access Cookies

My friend Jennet, who loves food and loves to talk about food (makes you wonder why we’re friends) brought these cookies to a potluck once. My other friend, and I, immediately pounced on them, repeatedly, unable to marshall the strength to stop. We were an “Om Nom Nom” duet as our inner Cookie Monster was unleashed. “What’s in these things?!?” we asked, half-angry at Jennet for bringing our downfall to the buffet table. Victoriously, she said, “its only 4 ingredients and takes 8 minutes to bake.” 4 ingredients, 8 minutes? You don’t have to be a mathlete to know that’s the cookie equivalent of the golden ratio.

That’s it. We were toast at that point. We knew these cookies were bad. They were too easy to access. Spur of the moment desires can now be realized. And I’m an Aries. I’m MADE of spur-of-the-moment desires.

What is redeeming about these Easy-Access cookies though is that they do not use refined sugar. In fact, the ingredients in these cookies are ideal for some ingredient paperdoll matching. That is, you can change the flour, the nut butter, the flavoring and the sweetener – coming up with a different cookie each time! You can match it to your outfit! This is unheard of! Preposterous! And so, so true.

So here it is, the magical equation:*

Details

Servings

6 Servings

Prep time

10 Minutes

Cooking time

8-10 Minutes

Ingredients

  • 1 cup whole-grain flour of choice

  • 1/2 cup maple syrup or other natural syrupy sweetener of choice or a combination

  • 1/2 cup nut butter of choice

  • 1 tsp. extract of choice

Directions

  • Mix.
  • Bake in preheated 375 degree oven for 8-10 minutes

Ta-dah! Intense, sweet, satisfying cookies.

Eat some. Then. Hide them. Give them away. Because you can’t have just one.

Some combinations I have tried:

Almond Flour + Almond Butter + Almond Extract + Maple Syrup – this is pictured – this reminded me of a macaroon. Light and airy. It is good, however, needs to be eaten on the same day. (Really? Aw man, now I have to eat all these cookies! Tough job…)

Brown Rice Flour + Peanut Butter + Brown Rice Syrup + Vanilla (and then my kids snuck in some chocolate chips) = BEST PEANUT BUTTER CHOCOLATE CHIP COOKIE EVER. Super dense, the exact opposite of the almond flour one!

Whole Wheat Flour + Almond Butter + Maple Syrup + Vanilla = YUM. This was Jennet’s original version (although I think she used Spelt Flour, which some gluten-sensitive individuals can tolerate)

Let me know if you try this and what combination you used!