I had half a bag of almonds left from Costco that my man didn’t want to eat. He said they tasted stale. Well, I didn’t want to waste them, but I am not a big fan of nuts, so needed some ideas. I did a search on Google and to find ways to make almond butter. I watched a few videos with a similar machine to mine (Ninja Professional) because I don’t have a Vitamix, and well, it didn’t turn into butter. I waited for close to 15 minutes and it still didn’t turn into almond butter. Here’s a little video of it. You may want to turn down the volume because my machine is LOUD☹ Sorry. (NOTE: Sorry. Actually, no video. My service provider says it’s too big and I don’t know how to shrink it. )
It suggested to use avocado oil, but I don’t have that so I used olive oil. I can kind
of taste the oil, but…olive oil is really good for you. So, it’s a win win😊. However, it still didn’t turn smooth. I tried adding a bit of water, more oil and still nothing. The machine was getting hot and I didn’t want to break it. So, I gave up and left it as a paste. It tastes good, but not the consistence you need to put on toast. However, it will be good to use when making cookies or muffins.
This is what it looks like.
Then on to my next task. I had tahini butter (it’s sesame butter) that I bought and wanted to find a use for the leftovers. Well, look what I found Chocolate Chip Tahini Cookies and..they are Gluten-free and Peleo approved. Well then. Sign me up!!!
There was only one problem, I had all this almond paste I now wanted to use up. So, I changed up the receipe and made my own recipe Chocolate Chip Almond paste Cookies. Not the coolest name, but still, it tastes good.
Here’s how you make it using leftovers of whatever you have in your house.
1 cup…maybe more of the almond paste I just tried to make into butter (or you can use, peanut butter, or whatever nut butter you have on hand)
1/3 cup of coconut syrup (because that’s what I had a on hand, and I didn’t want it to be too sweet, but hey, try it with maple syrup or maybe honey?)
2 large eggs (I think 1 would have been better)
½ tbsp vanilla extract
Handful of chocolate chip (also take a few and eat them…just to be sure they are still good..wink wink)
- Heat the oven to 350 degrees (I don’t know if it’s Fahrenheit or Celsius. It’s whatever my Canadian temperature says on the stove!).
- Put all the ingredients in a bowl. Try not to dirty any more dishes. Or else, you’ll have more to clean up☹. WAIT…add the chocolate chips last. Use a fork to fold the ingredients. Don’t blend it or it will turn out liquidy like mine did. Well, if this happens, you can add more paste😊. It works.
- Now you can the chocolate chips. And…a few more in your mouth.
- Take a piece of parchement paper and place it on your baking sheet, or just butter the sheet so they don’t stick. Also, if you want, take out muffin tins and make muffing so. I wasn’t sure the cookies would turn out, so I had a backup plan.
- Use a spoon to poor the dough (well, mine wasn’t really dough, but rather liquidy) onto a parchment paper or into the muffin tins
- If your dough is actually doughy, use the back of your spoon flatten the cookies a bit
- Now, put in the over and bake the cookies for 14 minutes, and if you made muffins too, take the cookies out, and turn the timer back on for 3-4 more minutes for the muffins.
VOILA! Flowerless Chocolate Chip Almond paste Cookies.
Here’s the recipe that I modified: https://downshiftology.com/recipes/chocolate-chip-tahini-cookies. Lisa takes great photos. I should take a course from her.
If you tried it, please share or if you used other ingredients you had left over…please tell me. I always want to try new things.