Once upon a time, a big scoop of almond butter met a sugar cookie. They got to know each other better--they flirted, got a little fresh, and then (oops!) one day the hanky-panky went too far. Two became one, and they created some beautiful offspring.
Thus begins the story of the dreamy, creamy, and oh-so-buttery Almond Butter Cookie.
If you're new to the almond butter world (shout out to my friend Jackie!), I hope this recipe makes you a believer. For any seasoned almond-butter-eaters out there--let this one go to the top of your list.
Awesome added bonus: These cookies are vegan--no eggs! So no worries of under-baking the cookies (an important note if you're a chronic under-baker and lover of all things cookie dough like myself).
(Completely Unbiased) Testimonial: I wanted to wait until Adam gets home to enjoy the cookies together. How sweet. Couldn't do it, folks. The cookies were calling my name: "Psssst. Hey Kylie. Yea, You. Eat up, girlfriend!"
I'm sure he'll understand.
Almond Butter Cookies
(I found this recipe a couple years ago at Love Like a Vegan blog--her past recipes are still posted, but the blog no longer has active posts)
Imagine this little delight as Almond Butter meets Sugar Cookie.
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 TBSP sugar
- 1/4 tsp. salt
- 1/3 cup almond butter
- 1/2 cup pure maple syrup
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 3 TBSP oil
1) Pre-heat oven to 350 degrees. Grease a cookie sheet.
2) Combine all dry ingredients in a large bowl.
3) In a small bowl, combine almond butter, maple syrup, extracts, and oil. Add almond butter mixture to dry ingredients and mix until fully incorporated.
4) Place rounded tablespoon-fuls of dough (or a little more!) on the cookie sheet. Bake for 7-8 minutes, or until lightly browned around the edges.
YIELD: Makes 11 - 12 cookies.