Thursday, October 7, 2010

Almond Butter Cookies

These cookies deserve a post of their own. In one word, they are amazing. These are the best thing that ever happened to grain-free baking. If I didn't know any better, I would guess they were filled with white flour, white sugar, etc. You must try these. Like tonight.


Almond Butter Cookies

1 16oz jar almond butter, extra oil drained off the top
2 eggs
1 1/2 tsp baking soda
1 cup sweetener - since these are a once in a while treat for us, I use pure dehydrated cane juice
1/2 cup (or more) dark chocolate chips
1 tbsp vanilla.

Mix together and drop by spoonfuls onto a cookie sheet. Bake at 350 degrees for 8-10 minutes. I usually pull them out at 8 minutes. They look a little underdone, but they will continue to cook/harden as they sit. Let these cool completely, or they will be crumbly. But, hey, if soft gooey cookie crumbles are your thing I say go for it.

Enjoy!




*It has been brought to my attention that this recipe is almost identical to one on Elana's blog. I did not know about this recipe at the time, but wanted to cover my bases. :)

12 comments:

  1. I would so make these right now if I had almond butter instead I have apple crisp in the oven!

    Beautiful pictures below...oh the farm I could so live there!

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  2. sounds great but as far as I know there is no almond butter in sweden... However I will search and hope I'll find it somewhere

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  3. thank you! can't wait to make these :)

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  4. Your almond butter cookies look amazing & fabulous too! In my last post , I made gf & sugar free banana & almond butter cake with dark chocolate chips! Maybe you will like it!

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  5. Hi! I made your cookies and they taste pretty good but they did not turn out how yours look. :( Are they supposed to be very soft and flat? Do you know if these freeze well? :)

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  6. Sofia - I'm sorry that your cookies didn't turn out like mine! I have made them several times, and only once they turned out flat. But, I couldn't figure out why they did. I will do a little experimenting and see if I can find a difference - maybe it's the temperature of the ingredients, oven temp, etc. I'll let you know what I find out.

    I have never frozen the cookies before (they are gone too quickly!), but I don't see why they wouldn't freeze well.

    I'll keep you posted!

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  7. Hi Megan!
    Thanks so much for your response. Looking forward to hearing if you find anything out about what causes the variations. =)

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  8. Sofia - Is your baking soda fresh? I made these yesterday and they turned out a little flat. I couldn't figure out what I did differently, and then I checked the date on my baking soda. It was long expired. The cookies in the picture were made with fresh baking soda. Maybe that's the difference?!

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  9. Hmmm.. yep, I just double checked and it is still alright. I have actually stored these in the freezer in a tupperware since I could not eat them all very quickly and they are awesome cold straight from the fridge or freezer! (Addicting actually!) I did use honey and agave instead of granulated sugar. Do you think that could have made them flat?

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  10. Yes, the honey and agave would change the texture of the cookie. The liquid sugar and granulated sugar cook differently. I'm sure that's what the difference is. But, I'm glad you found a way to enjoy them! :)

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  11. Yes definitely! Thanks very much again for sharing your recipe! :) :) I will be making these again!! Next time I will try them with your sugar recommendation!:)

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