Over the weekend, I made this ballin outrageous variation of nut butter cookies that pretty much turned out to be the epoch of my gluten free baking history. Naturally, the photo featured above is not actually from the epic batch of maple almond chocolate pecan chip sunflower cookies that was, indeed, my ten thousandth hour of baking. It’s from today’s follow up batch made with classic almond butter and sans the pecans.
Bekkah’s Que-lenuhray Masterpiece
1 cup Justin’s Maple Almond Butter
1/2 cup granulated sugar
1 tbsp vanilla extract
1/4 cupish pecan pieces
1/8 cupish sunflower seeds
bake for 13-14 minutes at 350 degrees.
In other news I am flying across the continent to spend a week with my bestie and some family on Thursday!! So super stoked about getting out of town for a second, and hoping to spend my travel time processing life and basking in every ounce of SPRING BREAK. Lord willing and the creek don’t rise, I’ll post a few photos of the Tarheel state and the beautiful people who add so much joy to my life.