I know some people hate Gwyneth Paltrow with an intense burning passion, but I am firmly in the Love Her camp (even when I’m rolling my eyes at some of the things she says). In fact, I’m even more firmly in the Love Her camp after seeing Iron Man 3 this weekend, because it was great.
But I digress.
A few weeks ago, when I read about the release of GP’s cookbook, It’s All Good, I was intrigued. After reading as much of the “Look Inside!” portion of the book as was available on Amazon and getting a decent feel for what all the recipes would be like thanks to the goop newsletter, I bit the bullet and bought it. And you know what? I’m can totally get behind the book’s philosophy (clean, healthy eating; no gluten or refined sugar), and the recipes are legitimately tasty. I’ve tried the millet “falafel” and while I had some issues with the falafel staying together (I’ll share the recipe once I’ve figured out how to make that part of it work), they were delicious. Same with these almond butter cookies, which have zero sugar in them—just almond butter, pure vanilla extract, maple syrup, gluten-free flour (I use Cup4Cup) and flaky sea salt. You don’t even have to turn on the mixer, if you don’t want to. I didn’t.
Here’s the recipe, if you’d like to try them yourself. They are seriously super-easy; plus, I actually ended up halving the recipe because I didn’t have enough maple syrup and they still turned out great. One tip: Do not forego the sprinkle of coarse salt on top. It really puts these over the edge.