As you read this, my Long Labor Day Weekend will have commenced. I’ll be
reading a book sleeping from a kajillion feet up in the sky, somewhere over the midwestern United States. When I land, I’ll be having cocktails with friends, touring a big new city, jogging along Lake Michigan, then meeting my family for a day of tailgating and Notre Dame football. Jealous yet?
Once I’m exhausted, I’ll catch a flight back home for actual Labor Day because there’s a cookout/slip-n-slide party that I need to attend.
Yes, I just said slip-n-slide. And the kid in me can’t wait.
Anyway, let’s talk about cookies.
Cookies are my favorite food subject. I’m a cookie snob. Specifically, a chocolate chip cookie snob. The gold standard for chocolate chip cookies, in my opinion, is Nestle Toll House Chocolate Chip Cookies. They are just a classic example of what a chocolate chip cookie should be – slightly buttery, crisp around the edges, soft on the inside. I’m dreaming now about whipping them up and all the taste-testing love that I give to the dough and then to the finished product. While Toll House may be the Gold Standard, I want to shout out to Jacque Torres for making the best chocolate chip cookie out there.
Given my love of classic cookies, I normally would not even consider making a cookie recipe that calls itself “flourless,” and definitely not one that calls itself “butterless,” so let me just make that clear. In my mind, that flourless, butterless cookie is not going to taste like a real cookie. It just can’t. You can’t mess with a chocolate chip cookie.
However, this recipe is from The View From Great Island, and in her blog post, Sue writes, “They are every bit as good as the classic Toll House chocolate chip cookies.” My mind was doubtful. But I went on to read about how they are also butterless (what???), you can make them in one bowl, there’s only five ingredients… All the perks started adding up. I happened to have all the ingredients in stock and so, I started to bake.
I’ll be very honest. They are surprisingly delicious! They are no Toll House cookie and they are certainly no Jacque Torres cookie, but they are good enough that I had to give them all away before I ate them, and they are good enough that my work crew devoured them within 24 hours, and they are good enough that I made them twice in one week.
And Sue is right – they are super easy, quick to make, convenient. So there’s lots to love about these gluten-free, flourless, butterless, almond butter cookies.
But a disclaimer: They are expensive. Almond butter is not cheap, y’all.
Will I make them again? Sure! Especially if I have gluten-free company. But they probably won’t replace my old Toll House standby. Sue, on the other hand, writes, “I will never go back to conventional chocolate chip cookies again.” The lesson here: You should totally make them and decide for yourself!
And with that, I’ll leave you with a list of favorite (and mostly easy) Labor Day recipes:
(Disclaimer: If you click on some of the links, you’ll find out there was a time when I camera skillzzz.)
Fresh Mango Peach Salsa
Cool Summer Veggie Pizza
Buffalo Chicken on a Stick with Blue Cheese Dip
7-Layer Sheet Pan Nachos
Mom’s Jalapeño Poppers
Summer Corn & Tomato Salad with Jalapeño-Lemon Feta
Flourless Butterless Almond Butter Chocolate Chip Cookies
- 1 large egg
- 1 cup almond butter
- 1/2 cup light brown sugar lightly packed
- 1 tsp baking soda
- 1 cup dark chocolate chips
Preheat oven to 350 degree F. Line a cookie sheet with parchment paper.
Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, baking soda, and sugar and mix everything together well.
Fold in the chocolate chips.
Scoop the dough by tablespoon-full onto prepared baking sheet. Space the cookies well apart, and flatten them slightly with the back of a spoon.
Bake for 8 to 10 minutes. Don't overbake these, the cookies will look underdone, but they will firm up as they cool.
Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.
You can use commercial or 'natural' almond butter for these cookies, although the type you use will alter their texture slightly. Sue found the best texture was with 1/2 Jiff almond butter and 1/2 natural almond butter and so that's how I made mine.