“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.” - by Almond Board of California
Ingredients
Adjust Servings
Original recipe yields 3 dozen cookies
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (36 total)
- Calories
- 82 cal
- 4%
- Fat
- 5.1 g
- 8%
- Carbs
- 8.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"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 cookies..." See more). It gave them more of a sweet taste. Other than that they are good."
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