It’s been sweltering here in LA and ice cold freshly made almond milk from Almond Milk LA has been my afternoon treat.
My favorite cookie recipe of the moment comes from Gwyneth Paltrow’s new book It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great. While I was a vocal fan of Gwyneth’s last book, My Father’s Daughter (review here), this one is more in line with how I want to cook these days. These Almond Butter Sea Salt cookies (pictured above) are dynamite. I think I’ve made this recipe five times in the last few months and each time they get gobbled up within a couple days (despite being vegan and gluten-free!). This is power food meets satisfying dessert and I absolutely love it. Here’s the recipe, courtesy of It’s All Good.
Almond Butter Cookies with Maldon Sea Salt
1 1/2 cups gluten-free flour (if the flour doesn’t include xanthan gum, add 3/4 teaspoon)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup natural almond butter
1 cup good-quality maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon Maldon sea salt
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
Whisk together the flour, fine sea salt, and baking powder. In a separate bowl, whisk together the almond butter, maple syrup, and vanilla extract. Thoroughly combine the wet and dry ingredients. Using 2 spoons, form the cookies into small balls (each about 1 generous tablespoon) and space them 2 inches apart on the prepared sheet pans. Wet your fingertips and press down on each cookie, smoothing the edges so each is a nice little disk. Sprinkle each cookie with just a bit of the Maldon salt.
Bake until the air is fragrant and the cookies are just firm, 10 to 12 minutes. Let them cool on a rack before serving.
Makes about 2 dozen