Almond Butter Cookies

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Bake Me I'm Yours... Cookie

Home Page > Kitchen and Cuisine > Recipes

Almond Butter Cookies

Developed by Ellie Krieger, R.D. for the Almond Board of California

Makes: 36 cookies

Active time: 30 minutes

Total time: 45 minutes

Ingredients:

Cooking spray

3/4 cup (175 ml) all purpose flour

1/2 cup (125 ml) whole wheat pastry flour, or regular whole wheat flour

3/4 teaspoon (3 ml) salt

1 teaspoon (5 ml) baking soda

1/4 cup (50 ml) unsalted butter, softened

3/4 cup (175 ml) smooth, unsalted almond butter

1/3 cup (75 ml) packed light brown sugar

1/3 cup (75 ml granulated sugar

1/2 teaspoon (2 ml) vanilla extract

1 egg

36 raw whole almonds (a heaping 1/4 cup, 50 ml)

Directions:

Preheat the oven to 375ºF (190ºC) degrees. Spray two baking sheets with cooking spray.

In a large bowl whisk together the flours, salt, and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, bending well.

Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in centre of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Nutritional analysis per serving size, 1 cookie

Calories: 80 kcals, Fibre: 1 g, Total Fat: 5 g, Cholesterol: 9 mg, Saturated Fat: 1 g, Sodium: 85 mg

Monounsaturated Fat: 3 g, Calcium: 21 mg, Polyunsaturated Fat: 1 g, Magnesium: 23 mg, Protein: 2 g, Potassium: 64 mg, Carbohydrates: 9 g, Vitamin E: 1.5 mg

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