Almond Butter Cookies
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!
- 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
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 Facebook, Twitter, and Instagram.