Almond Butter Cookies

Halloween is coming up, and you know what that means….

Candy, candy, candy!  I have great memories of trick-or-treating when I was little.  I think my dad and his coworkers actually ate most of my candy, but heck, I didn’t care.  As long as I got all of the gummy Lifesavers and Skittles, I was happy.

My favorite part of Halloween was sorting my loot into piles to see what types of candy were most popular that year.  I’m pretty sure Snickers or Reese’s peanut butter cups won every single time.  I can’t eat either of those.  But, it was totally okay because my friends gave me some of their fruity treats out of pity.  Contrary to popular thought, there are a handful of benefits to having allergies…

I really don’t mind people handing out peanut candies.  It’s just a tad bit annoying.   Still, they can’t help that I have a peanut allergy.  I can’t help it either.

Those of you who can’t eat peanuts, these cookies are for you.  I don’t know if they are a good subsitute for those peanut butter cookies with chocolate kisses in the middle.  Maybe they are, or maybe they aren’t.  I like to think they are :).

I do know that Almond Butter cookies make peanut allergies suck slightly less.  Barely crumbly, perfectly almond- flavored, and sort-of-not-really-healthy… this is my kind of cookie!

Almond Butter Cookies

yields about 2 dozen cookies 
  • 1/2 cup sliced, toasted almonds
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1 large or extra-large egg
  • 1 cup almond butter (homemade if possible)
  • 1 cup whole wheat pastry flour
  • 1/2 cup unbleached all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 oz dark chocolate, chopped into bite-size chunks (use a serrated knife!)

1) In the bowl of an electric mixer, beat the butter and sugar together until smooth.  Mix in the egg until well combined, scraping down the sides of the bowl as necessary.  Add in the almond butter.  Then, mix in the flour, salt, and baking soda on low speed until smooth. Stir in the sliced almonds and chocolate.

2) Refrigerate the dough overnight.  Allow it to sit on the counter for 30 minutes before baking.  Alternately, you can skip the overnight refrigeration.

3) Preheat the oven to 350 degrees Farenheit, and line 2 baking sheets with silpats or parchment paper. Using a small ice cream scoop, plop 2-tablespoon mounds of dough onto the baking sheets.  Space the mounds two inches apart.

4) Bake for 10-12 minutes.  The cookies should be lightly browned around the edges, but still soft in the center.  Let the cookies sit on the baking sheet for 5 minutes.  Then, transfer them to a wire rack to cool completely.


Source: The Fearless Baker by Emily Luchetti and Lisa Weiss

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