Sunday, February 26, 2012

Cookie Report

I made the flourless Almond Butter Cookies yesterday that I told you about last week. Actually, the ones I made yesterday were with peanut butter, so that would make them Flourless Peanut Butter Cookies, wouldn't it! Today I made them with almond butter. Both are very good cookies!

In case you missed the earlier blog, here's the recipe:

Almond Butter Cookies
Makes about 2 1/2 dozen cookies
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

First, this is an easy recipe. Not a lot of mixing, not a lot of bowls to mess up. I did have to get the mixer out, as the dough is too stiff to mix by hand. A few notes: I left out the maple syrup, as recommended by Beryl. I used mini chocolate chips instead of the regular sized ones, as I think they work better in a smallish cookie such as this. I placed silicon mats on the cookie sheets and gave them a light spray. I removed the cookies from the oven after 11 minutes, not the 12 suggested in the recipe. Of course, this depends on your oven, so start watching them at about 10 minutes.

Getting ready:

Assemble the ingredients:

After mixing, roll into small (teaspoon-sized) balls, bake for 12 minutes:

Let cool five minutes on the pan:

Before transferring to wire racks to completely cool:

For the taste test:

These are very good cookies. In a side-by-side comparison, I like the almond butter version better, but the peanut butter ones are very good too. I don't keep almond butter around the house, so had to buy it special for this recipe. My husband was nice enough to pick it up for me yesterday at the grocery store. He called back and wondered if I wanted smooth, crunchy or organic; I said smooth. He was very glad I didn't want the organic, as it was $14. Can you believe that? The 12-ounce jar, non-organic, cost around $3.50. Well, plain old peanut butter is not so cheap these days either!

They are quite addictive so if you make them they will disappear fast.

So there we have it with a flourless cookie recipe. Can be a good option for those on gluten-free diets or those who want to eat less white flour.

If you decide to make these cookies, I hope you'll let me know what you think.

And because today was so beautiful weather-wise, I spent the afternoon outside planting pansies, a pot of lavender, and this beautiful flowering kale:

I hope we all have a very good week!


  1. Yours are a lot higher without the maple syrup. Makes them look much more attractive. Here's the link to mine:
    Thanks for a fun idea!


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