Try this Simple, Easy & Healthier Almond Butter Cookies recipe today! They are made with whole wheat pastry flour to lessen the cookie guilt!
Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins
2 1/2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened, still cool
1 cup light brown sugar
1 cup granulated sugar
1 cup natural almond butter
2 large eggs
1 tsp pure vanilla extract
1 cup almonds (with skin), ground *see notes
topping
1/4 cup coarse Turbinado sugar
1
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
2
Line 3 baking sheets with parchment or cooking spray.
3
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
4
Beat butter in the bowl of a stand mixer with the paddle attachment for a few minutes until light and creamy.
5
Beat in both sugars until fluffy, about 3 minutes. Scrape the bowl and paddle as needed.
6
Beat in the almond butter and ground almonds until smooth.
7
Beat in the eggs until well incorporated.
8
In two additions, add in the flour mixture. Beat until well combined.
9
With lightly floured hands, roll 2 inch balls with the dough. Place on the baking sheets, about 2 inches between each cookie. I was able to fit 12 cookies on each baking sheet.
10
With the back of a fork, gently press down on each dough ball, and then again at a 45 degree angle. Sprinkle some coarse sugar over the tops of the cookies.
11
Bake cookies for 10-12 minutes. Let cool a few minutes, then transfer to cooling racks.
To make the almond meal (ground almonds) simply pulse the almonds in a food processor until you have the constancy of bread crumbs. Make sure to stop before you turn them into almond butter!
Ingredients
2 1/2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened, still cool
1 cup light brown sugar
1 cup granulated sugar
1 cup natural almond butter
2 large eggs
1 tsp pure vanilla extract
1 cup almonds (with skin), ground *see notes
topping
1/4 cup coarse Turbinado sugar
Directions
1
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
2
Line 3 baking sheets with parchment or cooking spray.
3
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
4
Beat butter in the bowl of a stand mixer with the paddle attachment for a few minutes until light and creamy.
5
Beat in both sugars until fluffy, about 3 minutes. Scrape the bowl and paddle as needed.
6
Beat in the almond butter and ground almonds until smooth.
7
Beat in the eggs until well incorporated.
8
In two additions, add in the flour mixture. Beat until well combined.
9
With lightly floured hands, roll 2 inch balls with the dough. Place on the baking sheets, about 2 inches between each cookie. I was able to fit 12 cookies on each baking sheet.
10
With the back of a fork, gently press down on each dough ball, and then again at a 45 degree angle. Sprinkle some coarse sugar over the tops of the cookies.
11
Bake cookies for 10-12 minutes. Let cool a few minutes, then transfer to cooling racks.
AuthorMarla Meridith
