I’ve been a long time fan of Gwyneth Paltrow and her growing healthy lifestyle brand. My mom gifted me with her newest book, It’s All Good which includes easy-to-make healthy recipes that will make you feel and look good. I think anything that makes you feel and look good is worth a try at this point in life. What I loved about her book is how easy the recipes are to make and how accessible the ingredients are. Not to mention how good everything tastes. I hate when “healthy” food tastes like cardboard. I recently made GP’s almond butter cookies which happen to be vegan and gluten free. I eat a tablespoon of almond butter everyday because I’m addicted to it. I was a little skeptical about how these cookies would taste but I must say, as an almond butter lover, they straight up taste like almond butter with a hint of salt. My motto to eating has always been never deprive yourself but if you can eat delicious and healthy food that tastes good then that’s just a win/win all around. Thanks GP for the delicious recipe!
- 1 1/2 cups gluten free flour (if the flour doesn’t include xantham 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 350ºF 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. 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.