Almond butter chocolate chip cookies

Helloooooo :D It’s meeee again! haha. Hope your day is going well and if you haven’t checked it out yet, be sure to enter the Vegalicious giveaway! You don’t want to miss out on that goodness.

Today was one of those weird days where I know I did a lot, but feel like I didn’t do anything! Maybe because there’s so much to do? Our house still hasn’t fully recovered from our trip back from OKC, and that in conjunction with getting that new thing up and running, starting to teach aerobics again and working, things have been cuhrazy over here.

And to make things even more exciting, we have two separated dogs:

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We’ve been keeping them apart during the day while I’m home –I can walk them together and they’re fine- and then let them be together when the pilot is home from work and when we go to bed. We figured out that about 5 of the 7 times Viesa’s attacked Bella have been when only I’m home and the pilot is at work. Guess I don’t lay the smack down like I should ;) So we’re doing this for the time being until we can find a home for her in the family, so we’ll still be able to see her. Why can’t they just get along?!?

Bfast was a tropical sludge after I walked the puppers:

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Almond milk, pineapple, mango, banana, spinach, spirulina, sea salt, stevia and foodgasms.

I started on my to-do list but got the baking itch.

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I have a surplus of almond butter and some amazing vegan chocolate chips and decided to make some cookies with an impromptu recipe. Lucky for all of us, I wrote it down ;)

Vegan Almond Butter Chocolate Chip cookies

Preheat oven to 350.

Dry ingredients:

-2 C. spelt flour

-1/2 t. sea salt

-1.5 t cinnamon

-2 t baking powder

-1/2 t baking soda

Combine all dry ingredients until thoroughly mix, and then add:

-1/2 C. vegan chocolate chips

Stir to combine.

Wet ingredients:

-1/2 C. Raw almond butter (crunchy or creamy.. I used TJs creamy)

-1.5 T vanilla extract

-1/4 C canola oil

-1 t molasses

-3/4 C pure maple syrup

Combine all of the wet ingredients in a separate bowl and add to the dry ingredients. Stir to combine but do not overmix. Put parchment paper onto a baking sheet, form ball-shaped pieces of dough into slightly flattened cookies on the baking sheet. The mix will be sticky, so do what you can ;) Bake in a preheated 350* oven for 11 minutes, allow the cookies to remain on the baking sheet for 1 minute longer and then transfer to wire racks to cool.

-The Fitnessista ©2009

Look how FLUFFY and decadent they came out!

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Even though I taste tested some dough, I had to try one of the finished products.

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Dipped into almond milk, it was pretty much the best thing ever. Whole grain, no refined sugar, and vegan. Winner, winner, cookie dinner. Let me know if you give them a whirl- I think you will enjoy ;)

Since I ruined my appetite with dough and cookie, I went to the health food store to get a cocktail.

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I had about half of it. It totally still gives me bitter beer face, but in the weirdest way, I love it.

Next I went to Publizzle and got ingredients for goat cheese-stuffed mushrooms for the wives coffee tonight, came home, made phone calls, did a little yoga, practiced Zumba, made the mushrooms, and realized I have a crazy amount of kale.

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I took care of that problem pretty quickly

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and am counting down the hours until kale chip extravaganza 2009.

It’s showa time and then I’m off to the wives coffee. I’m totally looking forward to seeing everyone I’ve missed since I was away! I’ll take lots of (sneaky) pics, since some of the wives don’t know about the bloggy, and sometimes I just don’t really feel like explaining it ;)

Have a great night!

xoxo,

G

Something to talk about: Do you tell people that you read blogs and/or have a blog ?? For the most part, my family and friends are beyond cool about it, but I’ve also been told by quite a few people that they think it’s super weird. Have you encountered any blog haters??

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Comments

  1. When I first started the blog I didn’t tell anyone about it, but now I talk about it all the time and pretty much everyone I know knows about it. My family loves it! Some of my friends think I’m a little weird but everyone is proud of me for sticking with something I am so passionate about- blogging!

  2. It’s interesting to read these commments, didn’t expect so many secretive bloggers.
    I have told my family (well, my boyfriend outed me) and my best friend. That’s it. None of my coworkers know. They’re messy.

  3. those cookies look huge! Are they moist?

  4. Well i am not a vegan (not really sure what a vegan is)…But I do know that the cookies sound healthy and look sooooo good! Do you happen to know the nutrition facts in these cookies? I count calories, fat grams, carbs…and so on.

    thanks a bunch, Noe
    ps. i will be checking out your other recipes…

    • Hi Noe,

      I did the math and I got 3,190 calories for the whole recipe, so if you make 13 cookies they are 245.4 calories each. 16 cookies = 199 calories. The cookies tastes great and I love that they are allergy friendly! I’m going to try replacing applesauce for the oil and see if that can make these delicious cookies a little less calories and still taste good.

  5. I made these cookies last night and followed it to a T except I used WW flour instead of spelt. .does that make a diff?
    My cookies were not moist enough and wouldnt even form balls.
    I baked them anywas and they tasted grosse :(
    none of your recpies have ever done me wrong, so I know it’s me..
    did you mix by hand?

    • Fitnessista says:

      that is so weird! spelt flour is much lighter than whole wheat flour– that could be why.
      i use a kitchen aid stand mixer..
      sorry they didn’t turn out for you!!!!

  6. Those cookies look AMAZING. Im def trying them this weekend. I also whipped up your southwest sweet potato yesterday and documented on my blog. You should check it out! http://quarterlifewellness.blogspot.com/

  7. Thanks Gina for the fab cookie recipe!! I made this cookies today, and substituted the spelt flour for whole wheat, the almond butter for natural peanut butter and the maple syrup for something called (sirope de savia) and honey. they came out INCREDIBLE the texture is just PERFECT!…(most of this substitutions I made because I live in mexico, (dont just live there, I am mexican…) and I can`t find spelt flour, or almond butter anywhereeee :( ) THANKYOU SO MUCH for the great recipe! its a keeper!

    • Fitnessista says:

      so awesome!
      i’m very glad you liked them..they’re probably my favorite cookie!
      feel free to comment me en espanol anytime- i’m mexican too, but my spanish is getting a little rusty since we’re living in georgia
      xoxo

  8. These look great! I’m always on the watch for a yummy vegan cookie recipe; thanks for sharing!

  9. Mmmm, Gina! I just made these cookies tonight, thanks for introducing me to these whole-food ingredients. I can def taste the difference. I mayyyyy have rolled some of the cookie dough balls in organic shredded coconut before baking… and um…. WOW.

  10. aww sorry about the dogs! We have 3(small ones) two get along really well and then mine is the unloved odd ball…
    Those cookies look absolutely devine!! <3

  11. I’M BAKING YOUR ALMOND COOKIES THISSSS WEEKEND!!!!!!!!!

  12. How many servings does your almond butter choc chip cookies recipie make?

  13. I am going to make these at the weekend, I can’t wait to try them :)

  14. Thanks again for the amazing recipe Gina!

    These amazing cookies were my contribution to our Health Law Bake Sale today, and they were definitely a hit, check it out: http://bellabefabulous.blogspot.com/2010/02/bake-sale.html when you get the chance!

  15. I’m making these tonight! So excited :)

  16. Well they were incredible! I used whole wheat flour, but only 1 and 1/2 cups. I also added a few drops of water which helped the batter moisten up a bit. They were perfect! ANOTHER great, great, great recipe.

  17. F – made the Vegan Almond Butter Chocolate Chip cookies the other night. Huge hit with the family! I used whole wheat pastry flour so they came out crispy rather than fluffy – and they were delicious. (I thought I could cut back on the cinnamon a touch, but I was outvoted.)

    Thanks so much!

  18. Yummy Gina! I replaced the flour with oat flour and whole wheat, canola with coconut oil and it turned out marvelous! I love the crispy edges and soft crumbly texture!

  19. Kristin White says:

    OMG I made these cookies tonight for a dinner party and they were AMAZING!! Deliciously sweet, soft, cinnamony…the perfect flavor and consistency. I NEVER thought that vegan, wheat-free, refined sugar-free cookies could be so delish!! THANK YOU so much for the recipe…I can’t believe you created this recipe yourself, you are a GENIUS!! :)

  20. They look great! Where did you get the vegan chocolate chips?

  21. Definitely going to try this

  22. Hey Gina! I have been keeping up with your blog for almost two years now and I think this is the first time I’m commenting, but I had to tell you how AMAZING these cookies are! I just made a batch as a little apology for my boss at the gym (I’m a Spin instructor) after I messed up the fall schedule and also for the girl that swept in and saved my butt and took over one of my classes! Its taking everything in me not to just eat the whole batch before I can even get it to them! Thank you for your generosity in all of your wonderful recipes and work out plans! Give that beautiful baby a kiss for me!

  23. Hi, whats the dressing on the kale salad? looks yummy!

  24. Ashley Figur says:

    Ok, I just made the vegan almond butter cookies and I LOVE them!! They have such a great flavor and are hard to keep my hands off of :) Great recipe, Gina!

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