Almond Butter Cookie Recipe2014-05-09
- Yield : 60
- Servings : 60
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 45m
This information is per serving.
Calories from Fat45
Serving Size:1 almond butter cookie
Almond butter cookies are an alternative to peanut butter cookies. This recipe can be used to make both. You can substitute creamy or chunky peanut butter for the almond butter.
If you are allergic to peanuts, carefully check the almond butter label for processing in a plant that also processes peanuts.
Almond butter has about the same number of calories as peanut butter but is lower in saturated fat and some brands have no added salt for a sodium free almond butter and low sodium cookies.
- Almond can be thinner than peanut butter. Reduce amount of flour by 1/4 cup (35 g) when making peanut butter cookies.
- By adjusting the oven temperature and cooking time you can make thick, chewy cookies or thin, crispy cookies.
- For non-convection ovens, swap and rotate baking sheets about half way through the bake time for even baking.
Other Cookie Recipes
- 8 oz. (225 g) butter (softened) or margarine
- 3/4 cup (200 g) no salt added almond butter or 1 cup (260) peanut butter
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed brown sugar
- 2 large eggs
- 2 3/4 cups (375 g) all-purpose flour
- Cook's Tip: for peanut butter cookies reduce flour to 2.5 cups (340 g).
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) baking powder
- 1 teaspoon (5 ml) pure vanilla extract
- Vegetable cooking spray
Method of Preparation
Cream butter in a large bowl using a hand or stand mixer. Gradually add sugars and beat about 3 minutes on medium speed. Stop and scrape bowl when necessary.
Add almond butter and beat on medium speed until mixture is uniform in color. Add eggs one at a time beating on low to medium speed until yellow disappears. Add vanilla and beat until well combined.
Combine flour, baking powder and baking soda in a medium bowl using a whisk or fork. Add to butter mixture and mix on low speed 1 to 2 minutes or until uniform consistency.
Proceed to next step or cover bowl and refrigerate 3 hours or overnight.
Preheat oven to 350°F (175°C) to thick chewy cookies and 375°F (190°C) for thin, crisp cookies.
Use 4 to 5 12x18 inch baking sheets lightly coated with cooking spray or lined with parchment paper.
Form dough into balls 1 to 1 1/4-inch in diameter. Place on baking sheets about 3-inches apart (dough will spread out when baked).
Dip a fork in cold water and flatten each cookie to about 50 percent of its height using a criss-cross design (press fork into dough and then press a second time 90 degrees to create a cross pattern.
Bake 10 to 12 minutes at 350°F or 8 to 10 minutes at 375°F or until slightly lightly browned around the edges. Cool cookies on baking sheets about 4 minutes before removing to wire racks to completely cool.