Almond Butter Cookies Gluten Free Food
ALMOND BUTTER COOKIES (GLUTEN FREE)
This recipe can be made with any kind of nut butter. It's not very sweet - peanut butter cookies usually are made with 1 cup pb and 1 cup sugar, so this is only half the amount of sugar. You can add raisins, chocolate chips, craisins, nuts.... whatever floats your boat! For the gluten free flour you can use 1 cup of any gf flour mix. Usually I use rice flour and tapioca starch.
Provided by Mia in Germany
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 320 F (160 C).
- Cream molten butter and almond butter.
- Stir in egg and sugar, add vanilla.
- Combine flour, salt and baking powder and mix into wet ingredients.
- Knead until well combined and smooth.
- Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.
ALMOND BUTTER COOKIES
Actual almond butter cookies, like peanut butter but with almonds. Mmm! Try with cashew butter also, but don't add the almond extract for those!
Provided by b_dazzld
Categories Drop Cookies
Time 54m
Yield 27 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- In a large bowl, combine 1/2 cup sugar, brown sugar, and butter.
- Beat until fluffy.
- Add almond butter, almond and vanilla extract and egg, mix well.
- In a separate bowl, combine flour, baking soda and salt.
- Mix dry ingredients together with a fork or wire whisk.
- Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.
- Scoop dough with a 1 1/2-inch cookie scoop.
- Place 2-inches apart on cookie sheets lightly sprayed with Pam.
- Dip fork in 1/8 cup sugar and flatten dough with a criss-cross pattern.
- Lightly sprinkle sugar on the cookies.
- Bake at 375°F for 6-9 minutes until golden brown.
- Let cookies cool on cookie sheet for one minute.
- Put cookies on wire racks to cool completely before putting in a cookie jar.
Nutrition Facts : Calories 117.8, Fat 6.3, SaturatedFat 2.4, Cholesterol 15.9, Sodium 134.1, Carbohydrate 14, Fiber 0.7, Sugar 8.8, Protein 1.9
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- Preheat the oven to 350 degrees F. Line a baking pan with parchment paper. *Only if not liquidy and easy to mix* heat the almond butter in a microwave safe bowl for about 20 seconds to soften, otherwise move to step 2.
- In a large bowl mix together the flour, baking powder, baking soda, and salt. In a smaller bowl whisk together the almond butter, maple syrup, egg, and vanilla. Add the wet mixture to the dry mixture and mix it to form a dough ball. If the ball is still warm from heating add it to the freezer for about 5 minutes.
- Scoop the almond butter cookie dough with a cookie scoop into 1-inch balls, and set them on the prepared baking pan 2 inches apart.Then with the back of a fork press the raw dough down and form a crisscross pattern on the top.
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