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Almond Butter Cookies

April 27, 2012

I was at Trader Joe’s the other day, and I bought some almond butter on a whim.  That’s how Trader Joe’s works, isn’t it?  You go with a list, and then you see other things that look interesting (like mango butter, dark chocolate-covered almonds with sea salt, peach salsa, or roasted red pepper tomato soup, for example) and somehow they make their way into your cart too.  And then you wind up spending way more money than you originally intended.  It’s brilliant marketing, really.

I don’t eat much peanut butter, so there’s no reason why I’d eat much almond butter.  Yet, there’s a whole jar sitting in the cupboard.

Time to make some cookies!

I googled “almond butter cookies” just to see what would pop up, and this recipe from NPR was the second item listed.  Yes, NPR.  Not even The Splendid Table, just go ole NPR.  Who knew NPR can be a source for recipes?!  So, of course (public radio addict that I am…), I had to give the recipe a shot. I was also curious because the recipe contains no flour or butter.

Well, my friend, these cookies were just about the easiest, quickest cookies that I’ve ever made and they tasted amazing!  Since there’s no flour involved, you don’t need to worry about getting another bowl dirty by mixing together the flour, baking soda and salt separately.  Or, in my case, deciding you don’t feel like getting another bowl dirty so you just dump the dry ingredients in and you worry about clumps of  baking soda or salt in the final product.  You also don’t have to stress out about forgetting to soften the butter, and then you do so in the microwave, but then the butter partially melts (or explodes)… or is that just me?  Anyways, this recipe avoids all that.  I think I’ve just found my new go-to cookie recipe!

Almond Butter Cookies
Taken from NPR

If you don’t have almond butter or almonds, you can use peanut butter/peanuts.  The cookie dough is pretty greasy, so it’s best to scoop the dough onto the cookie sheet right before it goes in the oven.  Also the recipe says to grease a baking sheet with butter, but I just used a silpat, or you could use parchment paper and I think that would be fine.

1 cup almond butter
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Grease a baking sheet with butter and set aside.

In a large bowl, stir almond butter and sugars together until well combined.

Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the almonds and chocolate chips.

Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on cookie sheet about 1 inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes.

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