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Recipe: Almond Butter Cookies

Authoradmin
DifficultyBeginner

Try this Simple, Easy & Healthier Almond Butter Cookies recipe today! They are made with whole wheat pastry flour to lessen the cookie guilt!

Try this Simple, Easy & Healthier Almond Butter Cookies recipe today! They are made with whole wheat pastry flour to lessen the cookie guilt! MarlaMeridith.com
Yields1 Serving
Prep 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.

Recipe: Almond Butter Cookies

~ Marla Meridith

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