A certain big brother has returned home from a lengthy voyage in the motherland. In an attempt to compensate for weeks of chilli-fied everything, I made cookies.
For years and years and years I have endeavoured to make proper chewy chocolate chip cookies, failing repeatedly. This time, I took an entirely new, gluten-free, direction.
These cookies are properly chewy. So chewy, I’m wondering if it might even be too chewy. I didn’t even know that could be possible. Anyway, brother and I enjoyed them very much, so thanks to this wonderful recipe from Belle of the Kitchen, here are your cookie instructions:
- Grind 1 ½ cups of almonds to make about 1 cup of almond butter
- All you need to add is about ½ cup of sugar, 1 tsp vanilla, an egg, ½ tsp baking soda, ½ tsp salt, and as much chocolate as you deem necessary. Don’t expect a normal cookie dough texture, it felt more like really thick caramel.
- About 15 mins at 180 degrees should do the trick.
As a side note, SFizzle may have alluded to my obsession interest in Mongol history/the awesomeness of Genghis Khan. In my latest education on the Mongols, I’ve come by new favourite anecdote from the world’s history of culture clashes which you may find entertaining: In 1238, the Mongol campaign reached the European city of Riazan; they sent in a woman ambassador to negotiate, as one does, except she was not admitted out of the fear that she was a witch. 😂 13th century Europeans were quite funny that way.
Also, try these cookies.