This might sound a little bit backwards, but ever since I have cut so many things out of my diet, I have been snacking more than I ever did before. I think it’s because I have started to experiment to find treats that I can still enjoy with my new way of eating, and through my experiments, I have found far too many delicious options. I also get it in my head sometimes that treats are totally healthy when they’re made without any common allergens.
Not always the case, Jen.
Don’t get me wrong, my home-baked goods these days are a million times better for you than a box of Oreo’s, but I still shouldn’t eat 7 cookies in 2 days. I’m using that example because I actually did it not too long ago. Ugh, I don’t know why I admit these things out loud.
To be fair, I ate that many because I just happened to make the best sugar cookies ever. And that’s saying a lot because I’m not even a sugar cookie fan… I usually like my cookies soft and doughy, not crunchy!
However, I recently came across a recipe on The Skinny Confidential, which she found in Kristin Cavallari’s book [this is like a “I got it from a friend of a friend” kind of scenario, in an online-stalker kind of way] for almond butter sugar cookies. I read through the recipe and realized that I could totally tweak it to make it Jen-friendly, so I did. Next thing you know… 7 cookies. 2 days.
You guys have to try these, for real. And if you don’t want to use pumpkin seed butter (I personally love it, but I probably would have stuck to almond if I had the option!), you can absolutely swap it out for any kind of nut butter.
- 1/2 cup coconut oil (solid)
- 1 cup coconut sugar
- 1/2 cup pumpkin seed butter
- 1 "chia egg" (1 tbsp chia seeds & 3 tbsp water)
- 1-1/2 cups oat flour
- 3/4 tsp baking soda
- 1/2 tsp pink Himalayan salt
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Prepare chia egg by mixing chia seeds and water and let sit for 15 minutes.
- Using a mixer, cream together coconut oil, sugar and pumpkin seed butter until fluffy. Add chia egg and mix to combine.
- In a separate bowl, mix together flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix well.
- Spoon tablespoon-size balls onto your baking sheet, leaving a bit of space between them.
- Bake for 10-15 minutes, until browned. Keep an eye on them because they are thin and can burn quickly!
There you have it… the best sugar cookies you will ever have. In fact, I think I’m going to whip up another batch right now. Enjoy!!