Tag: eggless

Powdered Almond Butter Chocolate Chip Cookies {GF, Eggless/V optional}

Take a look at the Barney Butter website and you’ll see the latest and greatest almond butter innovation, which I call a “BB Boost!”

Barney Butter Powdered Almond Butter

So, this powdered almond butter craze that Barney Butter has started– it’s quite something. They just launched their second flavor, chocolate AB, and I’m still trying to figure out how to use the original! Oh, and those single serve packets are coming. Talk about that BB Boost on-the-go!

For someone like myself who doesn’t drink all the protein shakes, doesn’t start my day with a smoothie {cup or bowl} instead of breakfast, and doesn’t seek to supplement my protein, powdered AB just means I can make my goodies taste perfectly almond-y without the worry of overly dense baked goods! #bakingwin

Here’s a reminder about the Barney Butter powdered AB:

  • 100% natural
  • Non-GMO verified
  • 1 ingredient– almonds!
  • Peanut free, paleo, keto, vegan, gluten free

Here’s a recipe for my favorite chocolate chip cookies– with an added BB boost! Though I make enough to freeze part of every batch, these definitely don’t last long.

What should I make with powdered almond butter next? Drop me an idea in the comments and I’ll see what I can do!

Don’t forget about my other Barney Butter recipes: powdered AB smoothies, almond flour pancakes, and almond butter chocolate drizzle cookies!

Take it easy, but take it.

Brianna

*Reminder, I am a Barney Butter Ambassador. They send me goodies for me to make creations to share with you in exchange for my posting recipes!*

Powdered Almond Butter Chocolate Chip Cookies {GF, Eggless/V optional}

Yield: 20

Powdered Almond Butter Chocolate Chip Cookies {GF, Eggless/V optional}

Ingredients

  • 1 stick of butter {or sub vegan sticks}
  • 1/3 c. brown sugar
  • 1/4 c. white sugar
  • 1 tsp. vanilla
  • 1 1/4 c. GF all-purpose flour
  • 1/2 tsp. baking powder
  • ~1/3 c. Barney Butter Powdered Almond Butter
  • Splash of milk {any kind, even plant-based, works!}
  • Generous dump of chocolate chips or chunks! {I usually use Enjoy Life Foods semi-sweet chocolate chips

Instructions

  • - Soften butter and preheat oven to 350 degrees.
  • - In stand mixer, cream butter with both kinds of sugar.
  • - Add vanilla.
  • - In separate bowl, combine GF flour with baking powder and almond butter powder.
  • - Slowly add until combined.
  • * If dry and crumbly, add splash of milk!
  • - Turn off stand mixer and hand-mix chocolate chips.
  • - Put on baking sheet {either line with parchment, use silicone mat, or generous non-stick spray} and bake ~15 minutes until golden brown.
  • - Let cool and devour!
http://adifferentsurvivalguide.com/2018/09/gluten-free-eggless-chocolate-chip-cookies-powdered-almond-butter/

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

*All opinions are truthful and my own. This post was generously sponsored by Pascha Chocolate & I am an unpaid ambassador for Barney Butter*

While I’ve been gluten free since I was diagnosed celiac almost 20 years ago, but my inability to eat peanuts {non-anaphalactic} and inability to eat eggs {also non-anaphalactic} came along in the last handful of years. Between those restrictions and my often-unattended-to lactose intolerance, making– and eating!!– delicious desserts often isn’t the first thing people think I can do.

Well, I’m here today to tell you that’s just plain incorrect!

I love my Barney Butter Bare Butters {smooth and crunchy} by the spoonful and after polling all of you on my Twitter, it’s apparent that regardless of the kind of nut butter, you all love your chocolate, just like me.

That’s why I’ve partnered with Pascha Chocolate, an extremely allergy-friendly, pure chocolate brand, to showcase their baking chips {made with rice milk!} as we chug along through the wintry baking season.

They have extensive certifications, are free from the top 8 allergens and more, and are dedicated to providing safe chocolate options that are forward-thinking, like baking chips!

Their baking chips come in milk and white chocolate options and, due to the low boiling point of rice milk, are best melted in the microwave {not a pain-in-the-behind double boiler!}

Despite their unusual milk choice for chocolate products, they taste entirely like their allergen-full counterparts. The first microwave attempt, I used my melt function. Bad idea, folks. Just use your microwave on 50% power in 30-60s intervals, stirring in between, and it’ll melt beautifully.

As a reminder, Barney Butter makes non-GMO, vegan, certified gluten free almond butters, flour, and meal using a blanching technique on California almonds. Their blanching results in a beautifully smooth {non-gritty, finally!} almond butter that is safe for those with peanut allergies! Though I go through at least a jar a month, if I’m being conservative, I love to bake with the flour and butters; I made gluten free/vegan/paleo almond flour pancakes last month!

With my new-found love for {and the ease of} using Pascha baking chips, I knew it was time for a match made in heaven: Barney Butter Bare Smooth Almond Butter Cookies with a  Pascha Chocolate drizzle.

Gluten Free Vegan Almond Butter Cookies

For the almond butter cookies: I adapted a recipe from Spice Up the Curry to make it peanut, dairy, egg, and gluten free!

For the chocolate drizzle: I don’t have any fancy piping bags so I put the melted chocolate into 2 Ziploc bags and put a teeny cut in the corner! In sweeping strokes across the cookies aligned on a baking sheet, I got the perfect drizzle!

See below for the recipe and get baking!

And, how about getting some Pascha baking chips for your own creative kitchen adventures?! Use the link below to enter on the blog + additional entries on Instagram and Twitter.

a Rafflecopter giveaway

Take it easy, but take it.

Brianna

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

Yield: 14-18 cookies

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

Ingredients

Instructions

  • Combine flour, baking powder, baking soda, and salt in bowl-- set aside.
  • Beat softened coconut oil/butter in large bowl until smooth.
  • Add white and brown sugar; beat until smooth.
  • Add almond butter; beat until smooth.
  • Add milk; beat until combined.
  • Add flour mixture; mix until incorporated and don't over mix!
  • Put dough in fridge for 30+ min.
  • Preheat oven to 275 and line cookie sheets with parchment paper.
  • Using ice cream scoop/tablespoon, place balls of dough 2 inches apart on cookie sheets.
  • Using fork, make traditional cross-hatch pattern on top.
  • Bake for ~15 minutes, or until golden brown.
  • Let cool on the cookie sheet for 5 minutes before transferring to cooling rack!
  • Move to cooling rack and allow to finish cooling.
  • Melt one flavor of Pascha chocolate baking chips in microwave-safe bowl and transfer into double Ziploc bag.
  • Cut corner of bags and use sweeping motion to drizzle across cookies.
  • Repeat with other type of chocolate, if desired.
  • Put cookies in fridge/freezer to harden and serve.
http://adifferentsurvivalguide.com/2017/12/gluten-free-vegan-almond-butter-cookies/