We’ve been drowning over here in cookies, and I’m to blame.
Each attempt, although tasty, just wasn’t THE cookie I was trying to create.
Con? Lots of dishes. Pro? Lots of cookies.
In my attempt to bake a healthy cookie embodying the creamy nature of almond butter, with a chewy texture, there were sevvveral batches baked. My husband lucked out big time as my sidekick food-critique-consultant this time around. It was an endless surplus.
I finally baked a winner, and today I’m really excited to share my recipe with you!
My recipe calls for blanched almond flour, (photo above) but if you only have almond meal in your pantry, here’s an example of how they will look (below)..
It makes for a speckled and grittier texture. Both were delicious! I just prefer the blanched flour.
A couple weeks back, after one of the cookie evolution batches, I packed a little bag of them in my purse, cause A and I were heading out into the city on a crisp Autumn day to galavant a colorful Central Park, since Andy was about to leave for a work trip to Europe.
Long story short, we almost missed our ferry and had to race to the dock! Turns out running with coffees in hand is never profitable for anyone involved. My sleeve got a big gulp. Buuuut luckily, it’s a camel colored coat. HA take that ferry boat.
Central park was still quite green, I must say, but there were plenty of gems like this beauty painted throughout the landscape.
Eventually, A and I found a spot here at the top of a little hill, amidst a bundle of trees, and sat down to nibble on a few cookies. We take “second breakfast” seriously.
I hope you enjoy them as much as we did!
from my Tiny Kitchen,
Glo's Creamy Almond Butter Cookies
A perfectly moist, chewy, guilt-free, cookie indulgence.
- 2 cup + 3 level TBSP Blanched Almond Flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 TBSP coconut oil, level
- 1/4 cups + 3TBSP honey
- 1 egg
- 1 tsp vanilla extract
- 3 TBSP almond butter
- Preheat oven 325.
- Mix wet ingredients separately from the dry ingredients.
- Mix wet and dry components together.
- Line a cookie sheet with parchment paper or use stone bakeware.
- Drop spoonfuls onto sheet, and bake at 325 for 14-18 minutes.
- Let them cool for about 5-10 min before transferring to another surface.
- Keep them fresh by storing in a lidded tupperware, or cover with plastic wrap.