Time for cookies! Anna recently posted a link on Cookie Madness to a sight with tons and tons of recipes that use agave nectar in place of sugar. Agave is a sweetener that is low glycemic, all natural, and you use only 1/3 cup in place of 1 cup of sugar. It is almost like the consistency of honey, but not quite as thick or sticky. I have been trying to find ways to use it and so has Anna.
I was also recently able to purchase some much-talked-about Barney Butter (a great almond butter!) and set out to find a cookie recipe to use both the agave and Barney Butter. After searching the link Anna provided, I chose this recipe for some chocolate chip cookies. You can get that recipe, but I changed quite a bit of things, so here are the cookies I made. My recent discovery of using pureed beans in place of fat in baked goods also prompted me to try a little in these cookies. (You can puree a whole can of beans--black for things like brownies and any white beans for things like cookies--basically you just match the color of what you're going to make with the color of beans. You can add a whole can with the liquid included to a food processor and process until smooth, but I rinsed and drained the white beans and just added a little water as needed to make a smooth puree, I think it only took about 2 tablespoons of water for the whole can.)
Barney Butter Chocolate Almond Cookies (with agave)
2 tablespoons unsalted butter, softened
2 tablespoons white bean puree
1/4 cup Barney Butter (I used smooth)
1/4 cup agave nectar
2 tablespoons brown sugar
2 tablespoons Egg Beaters with a touch of yolk (or 1/2 an egg)
3/4 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
3 oz. Hershey's Milk Chocolate w/Almonds bar, chopped
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Set aside.
Combine butter, bean puree, Barney Butter, agave nectar and brown sugar in bowl of mixer and beat until light and fluffy. Add egg and vanilla and mix well. Add baking soda, salt and flours and mix just until combined. Stir in chopped chocolate. Scoop dough in balls onto baking sheet. (I used a small scoop, 3/4 to 5/8 oz.) Bake for 9 to 11 minutes. Cool a few minutes on the baking sheet, then move to a wire rack to cool completely.
These aren't cakey, but soft and sturdy and full of great almond flavor, chocolate and nutrition! (Use a dark chocolate and some chopped almonds to make them even better for you!) Stay tuned for more cookies!