Chewy Almond Butter Cookies Food

CHEWY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

SOFT & CHEWY VANILLA BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
• Add the flour, baking soda and salt to the mixing bowl and mix well.
• Cover and refrigerate dough for 30 minutes.
• Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
• Place in preheated oven and bake for 8-10 minutes or until light brown.

CHEWY ALMOND COOKIES

Steps:

• In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate overnight. , Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds. , Bake 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.

CHEWY CHOCOLATE CHIP ALMOND BUTTER COOKIES

Steps:

• First, preheat oven to 350F.
• Mix wet ingredients: In a large bowl, mix together melted butter, almond butter, coconut sugar, cinnamon, egg, and vanilla until smooth.
• Add dry ingredients: Then fold in almond flour, baking soda, and chocolate chips with wet ingredients.
• Scoop dough balls: Line a baking sheet with parchment paper. Use a mini cookie scoop or tablespoon to measure dough and form with hands 1 1/2-inch dough balls. Arrange on baking sheet 3 inches apart. Tip: if cookie dough is more firm you can use the palm of your hand to lightly press dough balls down to help them spread. If the dough is very soft, they will naturally spread on their own. This will depend on the type of almond butter you use.
• Bake: Bake cookies for 9 minutes. Remove from oven and let cool for several minutes before enjoying.

CHEWY ALMOND BUTTER COOKIES

Steps:

• Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
• Use a food processor to mix soaked dates and flax egg until almost smooth. It doesn't need to be silky.
• In a big bowl mix flour and baking soda. Add all other ingredients and mix with a spoon until you get a uniform batter.
• Use approximately 1 TBSP of batter for one cookie. Use the palms of your hands to form balls and place them on a baking tray at least 10cm (4 inches) apart.
• Use a fork to smash them twice in a 90° angle, so you get a grid pattern on top.
• Bake in a preheated oven for 6-7 minutes. They look unbaked and very soft when you take them out, but they harden as they cool.

CHEWY CHERRY ALMOND COOKIES

Steps:

• Cream together butter, brown sugar, sugar; add eggs and almond extract.
• Stir in dry ingredients and add cherries, nuts, and coconut.
• Drop from spoon on greased baking sheet.
• Bake at 350 for 11-13 minutes or until cookies are lightly browned.