"How could we keep the benefits of Chris's sad toast-fiber, healthy fats, sustaining carbs-and make something that actually tastes good? Our answer was a cookie. We started experimenting in the Test Kitchen and set out to accomplish two things: It has to taste good and make you feel good. The former came easily, as I've developed hundreds of cookie recipes, including writing a whole book on them. But the latter was more difficult."
"Then we incorporated some add-ins to make these cookies even more wholesome and sustaining. A whopping ¾ cup of nuts and/or seeds go into the dough. Whatever is in your pantry/freezer works. Think sesame, pepitas, sunflower, hemp, and flax-the more variety the better. Just mix everything in one bowl, scoop onto a sheet pan, and bake until the edges are crisp, the centers chewy."
A cookie was created as a tastier, more sustaining alternative to almond-butter toast for afternoon slumps. The recipe uses a simple gluten-free template of nut butter, eggs, and a sweetener—specifically almond butter and coconut sugar—and adds a variety of nuts and seeds for texture and nutrition. About ¾ cup of nuts and/or seeds is incorporated, with examples like sesame, pepitas, sunflower, hemp, and flax. Preparation involves mixing everything in one bowl, scooping onto a sheet pan, and baking until edges are crisp and centers chewy. Batches freeze well and thaw quickly for convenient snacking.
Read at Bon Appetit
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