My great-grandmother used to preach that eating six almonds/day would prevent cancer. Perhaps it was all the anti-inflammatory Omega-3s or the high fiber content, but it worked! I’ve inherited her love for almonds and found a new (not quite so healthy) way to eat them.
I was thinking about making peanut butter cookies this weekend but when I looked in the refrigerator, I saw that we only had almond butter (a healthier alternative). A lightbulb went off and a brilliant plan ensued. Almond butter cookies! I found this recipeand modified it for delicious, not too sweet cookies. Now I like them better than their traditional peanut butter sister recipe!
-2 1/2 cups unbleached flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-1 tsp salt
-2 sticks unsalted organic butter butter, softened
-3/4 cup brown sugar
-1 cup organic cane sugar
-1 cup smooth almond butter (no sugar added, almonds only!)
-2 large eggs
-2 tsps pure vanilla extract
-Line baking sheet with parchment
-Preheat oven to 350 degrees F.
-Mix flour, baking soda, baking powder, salt, and set aside
-In a separate bowl, beat butter until creamy
-Add both sugars and beat until fluffy
-Beat in almond butter until well-mixed
-Add in vanilla and then eggs
-Gently stir in the dry ingredients
-Roll cookies into 1 tblspn-sized balls
-Place on baking sheets and press each ball twice with a fork to make a crisscross pattern -Bake cookies for 10-12 minutes
Edges should be slightly browned
-Cool on sheets or cookie rack