Although we had no trouble consuming the Almond Butter cookies, I wanted to improve them. They were a bit heavy and crumbled in your hand……..here’s what I did for batch #2 ….a big improvement in texture and taste. I also simplified the recipe by making it all in my food processor–what could be easier?
Preheat oven to 350 degrees and line a baking sheet with parchment.
In a food processor–
Whirl I cup old fashioned oatmeal until finely ground.
Add I cup dark brown sugar, 2 teaspoons baking powder, sprinkle of kosher salt and process briefly.
Put 1/2 cube (1/4 cup) unsalted butter and 1/2 cup almond butter into processor and mix thoroughly.
Add 1 egg…process until a soft mass.
Make into 12 balls and roll in unsweetened finely grated coconut (instead of sugar). Smash with a fork.
If you want the chocolate as before–bake 9 minutes. Remove. Make an impression; drop on a few chocolate chips; bake 3 more minutes. Spread the chocolate while warm.
I found them so improved, I wouldn’t even bother with the chocolate next time. The texture was chewy; the taste much more mellow. Think almond macaroon :)…..still wheat free.
We would love to hear how you play with our recipes, too!