Warning! This is one thick recipe!! I took a basic Peanut Butter cookie recipe and exchanged the Peanut Butter for Almond Butter. So why blog about it? Because all the recipes I found did not bother to provide ANY type of warning for how thick the batter would turn out! I happen to think it's very important to lay out expectations from the beginning so you know what you are getting yourself into and don't experience shock and horror at wasting ingredients half way through, only to find out the end result is rather pleasant.
This story started when Charlotte's pre-school announced it was a peanut free school thus eliminating peanut butter jelly sandwiches and cookies. I did not realize how this would impact my life until I resorted to sending chicken nuggets every day for lunch! Finally out of desperation I consulted friends on Facebook and was given the helpful suggestion to try Almond butter sandwiches and cookies.
Upon opening my first jar of Almond butter I found about 1/2" of oil on the top and it was so thick, I couldn't even stir it with a spoon or knife! So I scooped the entire contents into my trusty food processor and that mixed the oil evenly.
Here is the recipe I followed and modified to reach the above photoed consistency.
Almond Butter Cookies ~ Double Recipe
- 1 cup sugar
- 1 cup brown packed sugar
- 1 cup unsalted butter softened (2 sticks)
- 16oz Almond Butter
- 6-8 Tablespoons Milk
- 2 teaspoons Vanilla
- 2 eggs
- 3.5 cups White Wheat Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
I've noticed that most diet's call for almonds as a snack, so I figure an almond butter cookie is a tastier substitute! So far, I've found they are not quite as additive as peanut butter cookies so you eat less but they definitely satisfy a snack craving and I feel good about giving them to my kids!