Almond Butter Cookies

Almond Butter Cookies

32

"A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea."

Ingredients

{{adjustedServings}} servings 82 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
  2. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Footnotes

  • Created by: Ellie Krieger, cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”
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Reviews

32
  1. 36 Ratings

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This was a pretty good variation of peanut butter cookies, though I prefer the later to these. I would recommend rolling the balls of cookie dough in granulated sugar prior to baking (like pb c...

Made these last night and the family loved them. I didn't follow the recipe to a T, used tofu instead of egg and replaced granulated sugar with honey. I will be making these again, and again! ...

A nice alternative to peanut butter cookies. My daughter has a peanut allergy and this was a tasty swap for the whole family to enjoy.