Chocolate Chip Almond Butter Blondies

I love a good cookie, or brownie for that matter, but sometimes I’m too lazy to lay the cookies out one by one on a sheet pan (I know! I can’t believe I said that out loud!) and I don’t always want a brownie.  I love chocolate, but sometimes you want something a little different!  Enter these cuties!  They are a one-pan delight with all sorts of flavour and depth and take you less time than it takes to empty the dishwasher to refill it and hand wash the large stuff that’s in the sink….I’ve tested it! ;-P

You can make these using sunbutter (to go to school safely) and peanut butter if you don’t have an allergy like in this house, or try a hazelnut butter or cashew or Brazilnut?  There are some delicious nut butters available out there (or easily made from scratch at home!) so go wild here if you want!

prep

10 minutes

Bake time

20-25 minutes

makes

16 bars

Ingredients

  • 1 C all-purpose, unbleached flour (or GF alternative)
  • 1 1/2 tsp baking powder
  • 1/3 C unsalted butter or coconut oil, melted and slightly cooled
  • 1/2 C almond butter 
  • 1/2 C coconut palm sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • 1 C dark semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Cream together butter and sugar.
  3. Stir in vanilla, eggs and almond butter until smooth.
  4. In a separate bowl, whisk together flour, baking powder and salt.
  5. Add the dry mixture to wet ingredients 1/3 at a time, stirring until completely combined after each addition.
  6. Fold in chocolate chips until evenly distributed.
  7. Spread evenly in a 9X9 baking pan lined with parchment paper (see notes) or use a Multipurpose steamer for silicone non-stick goodness!
  8. Bake for 20-25 minutes until edges turn lightly brown. 
  9. Allow 10 minutes to cool before trying to cut. Remove from pan or steamer for cutting.

Notes

If using parchment paper, use long pieces that will overlap each other in the pan, but overhang the sides to allow easy lifting when the blondies are done.

Milk chocolate chips are ok here too, we just like the dark ones.

Crunchy or smooth almond butter both work well, choose what texture you prefer!

The batter will be thick, almost like an oily dough, so be sure to work it around the pan for even baking using a spatula.

Oatmeal Chocolate Chip NutButter Cookies

Who doesn’t love a good cookie?  Chewy? Check! Chocolatey? Check! Nuttbuttery?  Check!!  

All the things you could want in one cookie!  I have been known to make these using sunbutter (to go to school safely) and almond butter (we have a peanut allergy in this house!) but if you are a die-hard PB fan I won’t stop you from using it here!  Why not try a hazelnut butter or cashew or Brazilnut?  There are some delicious nut butters available out there (or easily made from scratch at home!) so go wild here if you want!

prep

10 minutes

Bake time

12-15 minutes

makes

24 cookies

Ingredients

  • 1/2 C softened butter or coconut oil
  • 3/4 C coconut palm sugar
  • 1 large egg
  • 1tsp pure vanilla
  • 1/2 nut butter of choice
  • 1 C all-purpose flour or GF alternative
  • 1tsp baking soda
  • 1/2tsp sea salt
  • 1/2 C rolled oats
  • 2C dark chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Cream together butter and sugar.
  3. Stir in vanilla, egg and nutbutter until smooth
  4. In a separate bowl, whisk together flour, baking soda and salt.
  5. Add to wet ingredients and stir until combined.
  6. Fold in rolled oats and chocolate chips.
  7. Drop by teaspoonful onto a lined baking sheet.
  8. Bake for 12-15 minutes until lightly brown. 

Notes

If using sunbutter (sun flower seed butter) please note that there is often a reaction between the sun butter and other ingredients when baking that will result in the centre of the cookies being a lovely green colour!  This is totally normal (and kinda cool if you’re baking with kids!) so don’t panic!

You can use milk chocolate chips if you prefer those.  We just like the dark ones best here!

These make great neighbour gifts when they shovel your driveway or keep your kids entertained! 😉 

Chia Jam

Fresh, fruity jam ready in minutes!  No added sugar and no pectin necessary!  
Chia seeds are a nutritional powerhouse!  A complete protein source full of antioxidants, fibre and omega-3 fatty acids.  Their mucilaginous texture is a benefit to your digestive system and in this recipe is the main binding factor for holding the jam together without the need for pectin! Use this jam on toast, in desserts, on pancakes, parfaits and anywhere else you want a pop of flavour and colour!

prep

6 minutes

Bake time

15 minutes

makes

10 servings

Ingredients

  • 2 Cups mixed berries (fresh or frozen)
  • 2 Tbsp chia seeds
  • Juice from 1/2 a medium lemon

Instructions

  1. Place mixed berries, chia seeds and lemon juice in a rectangular steamer or 4 Cup microwave safe bowl.  Stir to combine.
  2. Microwave on high, uncovered, for 5 minutes.
  3. Transfer to a resealable container (a wide mouth glass jar is ideal!) and blast with an immersion blender until smooth.
  4. Allow 15 minutes to cool and for the chia to set.
  5. Enjoy!

Notes

If a microwave is not available or not your preference, bring all ingredients to a low boil in a saucepan on medium-high heat.  Simmer 10-15 minutes until berries begin to break down and release liquid.

If no immersion blender is available or a chunkier jam is preferred, mash all hot ingredients with forks or potato masher before transferring to resealable jar to allow chia to set.

Prepared jam will last in the fridge for 10-14 days.

If additional sweetness is required add 1 tsp pure Maple syrup or to taste.