Last week’s batch of peanut butter cookies left me wanting more! Unfortunately, I didn’t have enough peanut butter left for a whole batch and so I went for Barney Butter instead…it did not disappoint!
Even though my roommates and I ate every last cookie in last week’s batch, I wasn’t totally satisfied. I changed the recipe a bit for the almond butter cookies but I think it would totally rock for the peanut butter cookies: round 2.
Almond Butter Cookies
makes 18 teaspoon-size cookies
Wet Ingredients:
- 2/3 cup crunchy almond butter
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup milk (nondairy is fine)
- 1 tablespoon ground flax seed
Dry Ingredients:
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
*Note: Barney Butter has added sweetener and salt so I held back on the maple syrup. If you use unsweetened/unsalted nut butter, you may have to adjust accordingly.
Method:
- Preheat oven to 350*
- Cream together the wet ingredients (I used my stand mixer)
- In a separate medium bowl, whisk together the dry ingredients.
- Add the dry to the wet and mix until fully incorporated.
- Make teaspoon size balls of dough and place on a parchment paper-lined baking sheet.
- Gently press down on the balls to flatten a bit. Sprinkle with raw sugar.
- Bake for 10 minutes or until the tops of the cookies begin to crack a bit.
These were much more moist than the peanut butter cookies, I think due to the large quantity of almond butter, the lesser amount of flour, and the addition of flax. Flax may seem like a “dry” ingredient but it adds fat to the recipe and moisture.
These aren’t very sweet and are exactly the hearty cookie I crave when I’m still a bit hungry after dinner or when I’m searching for an afternoon snack.
Just a Monday afternoon.
happyaspie 