I decided to make something that ended up being similar to my peanut butter cookies, but I honestly think these taste better.
These require no refrigeration luckily. If you plan to make these cookies, make sure you get a 12oz jar of almond butter so you have enough.
The recipe is a little odd because it asks you to cream the butter before you put in the combination of white and light brown sugar. I’m not sure why they did that because most recipes call for mixing the butter and sugars all at once. I’m glad that the recipe actually puts the ingredients in order for you so it’s easy to understand.
For the cookie dough balls, I used my trusty 1.5tbsp scoop for these. It works out really well since the recipe calls for a 2tbsp ball of dough.
These were baked on aluminum cookie sheets for 14 minutes so they were just a little crispy on the edges.
I accidentally spilled the flour all over the floor as I was slowly adding it to the stand mixer, so there was this giant pile of flour. Luckily I managed to make another bowl quickly, and all was good. I’m not sure if I added too much flour mix for this cookie recipe since I poured some in before it spilled all over the place. I might need to remake this recipe sometime to make sure it was done properly.
- 2 1/2 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 16 Tbs (2 sticks) unsalted butter, softened but still cool
- 1 c brown sugar
- 1 c granulated sugar
- 1 c almond butter
- 2 large eggs
- 2 1/2 tsp vanilla
- 1 c almonds, ground to resemble coarse breadcrumbs
- Line baking sheet with parchment paper or spray with nonstick cooking spray.
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, baking powder, and salt. Set aside.
- Beat butter until creamy.
- Add sugars beating until fluffy, approximately 3 minutes.
- Scrap the bowl as necessary.
- Beat in almond butter until incorporated.
- Beat in vanilla and then eggs, one at a time.
- Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
- Add ground almonds and stir until just incorporated.
- Roll cookies into 2 Tbs sized balls.
- Place on baking sheets and press each ball twice with a fork to make a crisscross design.
- Bake cookies for 10-12 minutes.
- Edges should be slightly browned and the cookies puffed.
- Cool on sheets for 4 minutes before transferring to a cookie cooling rack.