I don’t bake as much as I want to, but I love cookies, pastries and breads. Unfortunately, I’m not a good baker too ha.ha..! I don’t have the patience to measure things out. Unlike cooking, I believe that when it comes to baking, precision is of paramount important. I could get by with just a little bit of this and pinch of that with cooking, but that kind of measuring will not work with the bakery and patisserie departments I don’t think.
My daughter is really into helping me with pretty much anything these days. From wiping tables to mixing dry mix at the kitchen. She came to me one day and say “Mama…can we bake some cookies?” With that look on her face, I just couldn’t say No. Besides, who would say No to cookies anyway! But there was a problem, I was completely out of flour of anykind. Gosh, that would not work out for cookies, wouldn’t it ? A quick google search brought so many cookie recipes without flour, but I still don’t have majority of the ingredients. A quick peek into the fridge and I decided we should make almond butter cookies. Sugar, almond butter, and eggs are all you need for this cookies. And guess what…. they were big hit ! My husband said they were sooo good! “melt in your mouth” he said.
ALMOND BUTTER COOKIES (about 36 cookies)
- 1 cup of almond butter feel free to sub with peanut butter
- 1 cup granulated sugar
- 1 egg beaten
- 1 tsp baking soda
- 1/4 tsp of salt
- 1/2 tsp of vanilla extract
Preheat oven to 350 F
Give the almond butter a really good stir to mix in the oil and the almond. So you don't just get mostly oil as this will make the cookies too soft and break apart easily. Place one cup of almond butter in a mixing bowl. Add in the rest of the ingredients and stir until they are thoroughly mixed and come together into a dough. Cover with plastic wrap and pop into the refrigerator for 1 hour.
Roll the dough into 1-inch ball and place on ungreased cookie sheet about 1-inch apart and pop this back into the refrigerator for another 20 minutes and then bake them for about 8 to 10 minutes or until they are lightly golden brown. They will still appear to be very soft and that's okay. Leave them to cool down on the baking sheet for 5 minutes and then gently transfer to a wire rack to cool down completely. They will be much more firmer. Store the cookies in an air-tight container and they should be good for about a week or so (they didn't last very long in our house)
I still like to dunk my cookies in the milk 🙂