There is not enough time in a week. There is not enough time in a day. There is not enough time in an hour. There is just not enough time. It's hard to live with no sense of time, with so much ambition that invariably gets shackled by the clock. I can get lost for hours inside my head by the memory of a smile. Or by the chorus of a favorite song. It really makes time management difficult. But tonight I made time to make cookies. And behold, they are awesome. Nutty, chocolately, crispy and chewy. The inspiration this time was a jar of Justin's Chocolate Hazelnut Butter that was too dry, not easy to spread onto bread for sandwiches. When life gives you dry nut butter...go forth and make cookies!
3/4 cup brown sugar
1/2 cup palm shortening or dairy-free, soy-free margarine
1/2 cup chocolate nut butter
1/4 cup applesauce
1 tsp. vanilla extract
1 cup GF flour blend (I used this one)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/4 tsp. salt
Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.
In a medium bowl, sift together the cocoa powder through the salt, set aside.
In a large bowl, beat the brown sugar, shortening, nut butter, applesauce and vanilla until smooth. Stir in the flour blend. Drop by teaspoonfuls onto the prepared baking sheet, 2 inches apart to allow for spreading. Bake 10 - 12 minutes until the edges are firm and the house smells fabulous. Remove from oven, let cool on the baking sheet for a minute before removing to a wire rack to cool.
*These cookies are more subtle than sweet, which I like. If you like your cookies sweeter, add 2 - 3 more tablespoons of brown sugar. If you like your cookies puffier and softer instead of flatter and crispier, add 2 - 3 tablespoons more flour. Nice additions would be chocolate chips or chopped nuts or shredded coconut...let your imagination run wild.