I did not invent this recipe. I simply altered it. However I bake so infrequently and these were so yummy that I had to share. This is my slightly altered version of Chocolate Covered Katie’s Peanut Butter Gingerbread Chocolate Chunk Cookies. Her recipe seemed light on the ingredients so I doubled it. Of course my doubled version made about as many cookies as her original version so her cookies were smaller but lower in calories.
You just have to try these. Definitely go check out her site for the original version. She is the queen of healthy desserts.
1 cup almond butter (the Target brand, which is the only store in my area that sells any type of nut butter that isn’t peanut)
1 tsp cinnamon
2/3 cup brown sugar
2 packets of Nectresse
1.5 tsp baking soda
6 tbsp white flour
1 shake of salt
6 tbsp butterscotch chips
4 tbsp applesauce
2 tsp imitation vanilla flavoring
Pour everything in a bowl and stir until it’s mixed well. Scoop them into small balls. (I used a small plastic Jelly Belly ice cream scoop, they still came out average sized.) Put the balls into the freezer for 10 minutes while preheating your oven at 350 degrees. Remove cookie balls from the freezer. Spray liquid I Can’t Believe It’s Not Butter in your baking pan(s). Place cookie balls in the pan(s) about a half inch a part. Cook for 12 minutes. Remove cookies from oven. Let them cool for a half hour. EAT!
Makes about 15 cookies
You may also enjoy:
Recipe: Divine Cherry Nut Balls
Recipe: Double Chocolate Chip Cookie Dough Cocktail