Tuesday, April 23, 2013

Almond-Flour Peanut Butter Chocolate Chip Freezer Cookies

That's a mouthful!!  I thought of calling them "Yummy Almond-Flour Honey & Maple Syrup Peanut Butter Chocolate Chip Freezer Cookies" but decided that you might be able to read the post in the time it would take to say it out loud!

I know I've mentioned before my love of treats, so I don't have to say it again.  It's strange, though, because I never really thought of myself as a sweet-tooth.  As a teenager I never binged (maybe because I was too conscious of my weight?), and I remember going to many a summer camps and being downright disgusted at the suitcase of sweets that many girls brought with them to camp while they somehow managed to stay stick thin.  I couldn't even look at sweets - even as a youngster - without gaining weight!!

I see it as a blessing now, because I feel that I was able to make some really good decisions when I was young, based on a real knowledge of how food affects my body.  I have never been able to eat gluttonously.  But on the other hand I won't be the person who was skinny all her life to wake up at 40 wondering what happened to her glorious no-work figure.  So in the end its really a wash.

My motto has been to eat what I want, in moderation, and choosing healthier alternatives when possible (like raw honey vs. white sugar).  I love making cookies and freezing the dough - that way I don't have to commit to eating a whole batch and I have something to serve when unexpected guests arrive (just give me 10 min!)!

These cookies are mildly sweet and are better if not thawed before baking.  If you must, you can make the cookies before freezing, but flavors will be milder and texture more cake-like.

Almond-Flour Peanut Butter Chocolate Chip Freezer Cookies
Dough ready for freezing.

1 cup salted butter, softened
1/2 cup honey
1/2 cup maple syrup
1 cup creamy, unsalted & unsweetened peanut butter
3 large eggs
1 teaspoon vanilla extract
5 cups almond flour/meal
1 teaspoon baking powder
1 teaspoon baking soda
1-2 cups chocolate chips, according to taste (I used homemade chocolate chips)

In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy. Add maple syrup and honey and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand). Reduce speed to medium-low and add in peanut butter, beating until fully incorporated, beat in eggs, then vanilla extract. Reduce speed to lowest setting or gently stir by hand; gradually add in the dry ingredients, scraping sides of mixing bowl as necessary, and beating just until incorporated; do not overmix. Fold in chocolate chips, then transfer to a freezer-safe container and place in freezer. For best results, wait until fully frozen before cooking (approximately 12-24 hours).
When ready to cook, spoon batter on cookie sheet and bake for 10-12 minutes at 350 or until golden brown.
Best served slightly warm.

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