Sometimes you just
need want something sweet.
Can I get an amen?
Enter the Kitchen Sink Flourless Cookies which more accurately be called....
"Almond Peanut Butter Nutella Coconut Chocolate White Chip Flourless Cookies"
Oh, yes I did...
I couldn't help it.
I saw the original recipe for these flourless cookies in a Clean Eating Magazine last summer. I made them and blogged about them here and they were so good. I had a small problem today though. I only had about a half cup of almond butter. After a quick glance through the pantry, I found a jar of Nutella that was begging to be used. I wish I had taken some photos so you could have shared this adventure with me; but, I didn't. I was busy creating something. It looked pretty crazy and I wasn't absolutely certain that it would work. I kept going though.
I took the half cup of almond butter and added a little less than a half cup of Nutella. I was concerned that the Nutella would not act the same as the almond butter since it is not a complete nut butter and has other ingredients. So I grabbed the jar of natural peanut butter from the fridge and topped off the one cup measurement with that. I mixed that up really good and added the rest of the basic ingredients according to the recipe....
Sucanat, Baking Soda, Sea Salt and an egg...
and then I threw in the rest of a bag of Ghirardelli Classic White Chips that was left over from my Christmas baking and I threw in a big handful of Hershey's Mini Chocolate Chips. Because we are huge coconut fans here, I threw in a handful shredded coconut and mixed it all up together.
They were better than the first time that I made them. I will be making them again....probably tomorrow....right after I go to the store for more ingredients They were that good.
For the original recipe, you can go here. I highly recommend my changes.
Thanks so much for stopping by!
This post is linked up with Sweets for a Saturday.