There are some days where you just want things to be easy, simple.
Life is hard, and the past few weeks and months have been tough here. Family and friends are dealing with cancer, waiting on phone calls and surgeries and treatments to know what the next step is. The next few weeks are going to be more of the same.
When did life become so complicated and messy?
I know life isn’t supposed to be easy, but everyone needs a break at some point.
I’m all for making your own croissants at home, but some weeks, easy is the only thing you can handle. Simple meals, pared-down routines, spending time with the people that make you smile, and –usually- baking cookies to share.
And when I want a simple cookie recipe, I almost always make my mom’s no bake cookies or these flourless cookies, one of my latest favorites.
I am falling in love with these cookies more and more each time I make them. I’ve done peanut butter and almond butter, chocolate chips and butterscotch, fruit toppings and plain. No matter how I’ve made them, they’ve always turned out light and crispy with incredible flavor.
But the best part about these cookies is that there’s no butter, so there’s no waiting for it to soften. And you don’t even have to measure out flour and make a mess on your counter with that. I would have never thought a handful of ingredients would make such perfect cookies.
Simple. Easy. Tasty. The perfect anytime cookie.
Almond Butter Chocolate Chip Cookies
Makes: 2 dozen cookies
- 1 cup almond butter
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1 tsp baking soda
- pinch salt
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix the almond butter with the sugar, egg, and vanilla. Mix in the baking soda, salt, and dark chocolate chips.
- Take a rounded tablespoon of dough, roll into a ball and place on a baking sheet.
- Bake cookies at 350 degrees for 13-15 minutes until the cookies are golden and crispy around the edges.