Whole Wheat Almond Butter Sandwich Cookies Food

ALMOND BUTTER BREAKFAST COOKIES

Almond Butter Breakfast Cookies image

Cookies for breakfast? When they're full of good-for-you ingredients, it makes delicious sense. These sweet treats are all cookie, but made with oats, almond butter, flax and whole wheat flour.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 50m

Yield 42

Number Of Ingredients 14

Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup unsalted almond butter
1 teaspoon vanilla
1 egg
3/4 cup Gold Medal™ white whole wheat flour or whole wheat flour
2 tablespoons ground flax seed
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/4 cups old-fashioned oats
3/4 cup dried cranberries, dried cherries or dried blueberries
3/4 cup chopped toasted almonds

Steps:

Heat oven to 350°F. In large bowl, beat brown sugar, butter, almond butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, flax seed, baking soda, sea salt, cinnamon and ginger until well blended. Stir in oats, cranberries and almonds.
On ungreased cookie sheets, drop dough by level measuring tablespoonfuls about 2 inches apart.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store tightly covered.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 4 g, TransFat 0 g

ALMOND BUTTER AND JAM SANDWICH

Almond Butter and Jam Sandwich image

Make and share this Almond Butter and Jam Sandwich recipe from Food.com.

Provided by nortocbaking101

Categories Breakfast

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 3

Ingredients

2 slices bread (I use whole wheat)
1 tablespoon almond butter (I use Maranatha)
strawberry jam (I use Crofter's)

Steps:

Put together as you would any sandwich, tastes even better if made ahead of time and put in the fridge.

WHOLE-WHEAT ALMOND-BUTTER SANDWICH COOKIES

Whole-Wheat Almond-Butter Sandwich Cookies image

You'll go nuts for these scrumptious treats, made with almond butter and toasted almonds for an update on the beloved peanut-butter sandwich cookie. The make-ahead icebox dough is cut into thin rounds that are perfect for pairing and filling. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h25m

Yield Makes 30 sandwich cookies

Number Of Ingredients 11

Ingredients

1 1/4 cups whole-wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup smooth natural unsalted almond butter, well stirred
1 cup packed light-brown sugar
1 large egg
1 cup sliced almonds, toasted and finely chopped
16 ounces cream cheese, room temperature
1/4 cup honey
1/2 teaspoon pure vanilla extract

Steps:

In a bowl, whisk together flour, baking soda, and salt. In another bowl, with an electric mixer, beat butter on medium-high, 1 minute. Add almond butter; beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds.
Form dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in parchment and freeze until firm, about 1 hour (or up to 3 months).
Preheat oven to 350 degrees. Using a chef's knife, slice log into scant 1/4-inch-thick rounds, using one quick motion for each slice. (For easier slicing, keep log frozen between batches of cookies.) Arrange rounds 1 1/2 inches apart on parchment-lined baking sheets, pressing back into shape as needed.
Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
With an electric mixer, beat cream cheese, honey, and vanilla on medium until combined. Spread 1 tablespoon each on the bottoms of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.

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