Is it really already almost December? Sheesh.
I hope you all had fantastic Thanksgivings. Ours was low-key; Matt and I didn’t even go to my family’s T-Day at all. It was a last-minute decision (and was really my decision), but staying cozy at home, stress-free, just felt like the right thing to do.
So, since I wasn’t faced with the temptation of the typical Thanksgiving desserts, I didn’t mind getting busy in my own kitchen a little bit. As long as you’re not still sick of food from the long weekend, I’ve got a quick, easy, and HEALTHY treat to share with you today.
Are you familiar with Blue Mountain Organics? They offer 100% organic and truly-raw nuts and seeds, nut and seed butters, sweeteners, dried fruit, coconut products, flours, oats, cacao products, superfoods, sea vegetables, prepared raw snacks, and more, all of superior quality and integrity. They’re my #1 go-to source for raw food ingredients, and I was unimaginably delighted when they offered to “sponsor” my cookbook recipe testing by sending me a box full of their products. Not only did this take a big chunk of the financial burden of recipe testing off my shoulders, but it even gave me the chance to try a couple products I might not have had the chance to try otherwise. Enter…apricot kernel butter.
I’d never even tried an apricot kernel before, let alone apricot kernel butter! Apricot kernels are exceedingly good sources of healthy fats, fiber, and the hard-to-find vitamin B17. I never did end up using this jar of apricot kernel butter in my cookbook recipe testing (I mean, I couldn’t really claim my cookbook is everyday-friendly if I’d called for an ingredient like apricot kernel butter in it!), so when I discovered it leftover, I decided to wing a batch of gluten-free, raw/no-bake cookies with it. You certainly don’t have to use apricot kernel butter in these cookies – almond, cashew, peanut, or any other nut butter would be just as delicious – so feel free to use whatever you have on hand. Here’s the super-easy recipe, complete with copious substitution options.
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Oil-Free, RawPer cookie: 164 calories, 7.2g fat (1g sat), 9.3g carbs, 4g fiber, 3.8g protein
- 1 cup raw apricot kernel butter (or almond, cashew, or peanut butter)
- 1/4 cup raw cacao powder (or unsweetened cocoa or carob powder)
- 1/4 cup raw honey (or agave, coconut nectar, or maple syrup)
- 1 tablespoon coconut flour (or 2 tablespoons oat flour or all-purpose flour)
- 1 tablespoon coconut palm sugar (or Sucanat or brown sugar)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Combine all ingredients in the bowl of a food processor and process until the mixture is well-blended and sticks together when pressed between your fingers.
- Scooping out 1.5-Tbsp portions at a time, roll the dough into about 16 balls. (You can gently flatten them into cookie shapes if you like, or just leave them round like I did.)
- Place the cookie balls on a plate or baking sheet and refrigerate for at least 1 to 2 hours, until firm.
These are seriously SO quick to make…
…and with so many substitution options, you can almost certainly make them with whatever you have on hand in the cupboard.
Matt was popping two or three of these cookies at a time as a snack! (I was satisfied with just one.) They’re nutty, mildly chocolatey, and just-sweet-enough.
I hope you try them and love them! Please come back and let me know if you do.
By the way…
Speaking of my cookbook, as I mentioned on Facebook and Twitter yesterday: “I just got to view some sample layout styles for the interior of my cookbook—squee! I LOVE what the designer has come up with. We also just chose the cover photo for the book this past weekend. So exciting! It gets more and more ‘real’ every day…” I promise I’ll have a release date and all kinds of additional details for you in the near future!
3 years ago…
Sesame hummus noodles
Peanut butter bliss cake
2 years ago…
Almost Vegan in Vienna, Austria (part 1)
1 year ago…
A BLISSful graduation gift
Thanksgiving weekend wrap-up
Matthew Kenney Academy: kombucha, citrus-fennel salad