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Almond Butter Cookies

November 19, 2013

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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  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 recipe and modified it for delicious, not too sweet cookies. Now I like them better than their traditional peanut butter sister recipe!

Ingredients:

  • 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

Instructions: 

  1. Line baking sheet with parchment
  2. Preheat oven to 350 degrees F.
  3. Mix flour, baking soda, baking powder, salt, and set aside
  4. In a separate bowl, beat butter until creamy
  5. Add both sugars and beat until fluffy
  6. Beat in almond butter until well-mixed
  7. Add in vanilla and then eggs
  8. Gently stir in the dry ingredients
  9. Roll cookies into 1 tblspn-sized balls
  10. Place on baking sheets and press each ball twice with a fork to make a crisscross pattern -Bake cookies for 10-12 minutes
  11. Edges should be slightly browned
  12. Cool on sheets or cookie rack

Julia Dzafic is the founder of Lemon Stripes, a fashion blog and online boutique where she writes about her adventures in style, healthy cooking, and life as a married young woman in New York City. You can connect with Julia on FacebookTwitter, and Instagram.