Almond Butter Cookies

At some point in years past, I embraced the discipline of giving up something for the Lenten season. I take some time to think and pray about what would be good for me to set aside and for a brief six weeks I find, with God’s grace, pleasure in NOT doing something I enjoy.  Past years have found me giving up sugar, coffee, reading the morning paper……you get the idea.  This year it is “wheat”, especially flour.  I have been relatively surprised at how dependent our society is on wheat!  I have had several public eating opportunities since and have been extremely limited in what there was that didn’t have wheat.  All this to say that since biscotti is out,  a wheat-free treat was wanted.

I had some almond butter to use, found a recipe online and promptly altered it and made:

Almond Butter Cookies

1 cup almond butter , sprinkled with a bit of kosher salt

1 cup dark brown sugar, packed

2 teaspoons baking powder (gluten free)

1 egg

Cream almond butter with sugar.

Beat in egg.

Blend in baking powder.

Make into 12 large balls.

Roll in granulated sugar.

Place on a parchment lined baking sheet.

Smash like a pb cookie with a fork.

Bake at 350 degrees for 9 minutes.  Remove pan from oven and…..

Make a depression with a spoon in the middle of each cookie  and put several chocolate chips in the depression.

Return to oven and bake an additional 3 minutes.

Spread chocolate with a pastry knife.

Let cool thoroughly on pan on rack.

Very rich and satisfying, albeit a bit crumbly.


This post is part of Real Food Wednesday


Filed under Breakfast, Gluten Free, Grain Free, Tea time

2 responses to “Almond Butter Cookies

  1. Pingback: Better Almond Butter Cookies « Graceful Table

  2. Pingback: Homemade Beef Dinner « Graceful Table

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