Tuesday, March 20, 2012

Almond Butter Cookies

I'd like to introduce our very first gluten-free cookie. These lil babies don't have a smidge of anything resembling flour--no gluten free flour, no rice flour, no sorghum or buckwheat flour. And yet they're still a cookie. Or maybe a better name for them would be "almond butter chews." They're really really chewy. But I like that in a cookie.

Now I've made these cookies several times and they've been a different shape every time. The first time, they were very flat, but not too flat, and round. Time two left me with weirdly puffy cookies that looked like they had too much flour, but didn't for obvious reasons (being a flourless cookie and all). I suspect it may have had something to do with the jumbo egg labeled as large. This time I used peanut butter instead of the almond butter and they were tall and thick (perhaps due to inferior peanut butter?), as you may notice from the photo, but still chewy. So basically I have no idea what to tell you to expect--they might be tall, they might be flat. But every time they're sure to be more than slightly addictive.
If you don't prefer almond butter, or if you can't wait to make these and all you have is peanut butter, simply swap the almond ingredients for an equivalent amount of peanut butter and roughly chopped roasted peanuts. I actually used salted peanuts and omitted the pinch salt and they were perfect.

Almond Butter Cookies
Recipe from www.npr.org
Pictures by Kelly

1 cup almond butter
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
pinch of salt
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F. Grease baking sheet or line with parchment paper or silpat mat.
  2. In a large bowl, stir almond butter and sugars together until well combined. Add egg, baking soda, maple syrup, vanilla, and salt, and mix well. Stir in the almonds and chocolate chips.
  3. Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball (for less uniformly-shaped cookies, but also less mess since it's really sticky dough, simply drop them onto the baking sheet). Place on cookie sheet about 1 inch apart. Bake 10-12 minutes, until lightly browned. Cool about 2 minutes and transfer to wire rack.  


selway2005 said...

YEAH! I'm so excited to try these babies out! Thank you so much for posting a recipe using almond butter. Yum!

Mo-Reen said...

We love these!! PB or AB, these are delicious cookies. Thanks for posting.

two little chefs said...

Thanks, Mo-Reen! I'm glad you enjoyed.

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