Friday, January 8, 2016

Almond Butter Cookie Recipe

This is a very simple (only five ingredients) and quick recipe to make. The cookies come out soft and chewy when warm from the oven—great time to taste test. Once cooled they become crunchy—many favs this consistency.

I like chopped nuts in my cookies, so using crunchy almond butter makes one less ingredient to add. If you don't prefer the nuts, you can use creamy almond butter—your choice.

Once you add the almond butter to the sugar mixture, the batter gets real thick and clogs up the beaters. Because of the almond oil in the mixture it does not stick to the beaters and can be easily scrapped off with little waste.

In the picture above the cookies are spaced too close. They ended up "growing" into each other. The next batch was spaced three to a row—perfect.

Almond Butter Cookies

from Chris Pedersen
yield 18 cookies

category Dessert
cuisine Vegetarian, Gluten-free, Low-Glycemic

1 large egg
1 C coconut sugar
1 tsp baking powder
1/2 tsp Mexican vanilla
1 C crunchy almond butter

1. Preheat oven to 350º
2. Using electric mixer, beat egg, coconut sugar, baking powder and vanilla until creamy (about 1 minute). Add almond butter and mix well. The mixture will get thick.
3. Scoop batter using a teaspoon then form into a ball and place on a non-stick cookie sheet. 
4. Put a small amount of water in a small bowl. Dip a fork into water and then smash down cookie ball in a cross pattern.
6. Bake for 15 minutes or until cookies feel firm and slightly browned.

Enjoy making these cookies.  Just try to resist eating them all too quickly.


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