Sometimes the simple recipes are the BEST! Such is the case with my recipe for almond butter cookies. It’s so easy that I hesitated putting it on the blog, fearing there’s not much to teach here, it’s too simple. But, that’s what makes it so great. This is a recipe for all and I love that! Pushing those who may not think they can cook or bake into the kitchen, is my goal. Seeing success in what you’ve created, with your own hands and real ingredients, hopefully inspires you to try more recipes and keep learning. And, for those more experienced bakers, this is still a great recipe to have in your repertoire.
Aside from requiring few ingredients, little equipment and being a breeze to prepare, the texture and flavor…perfection! Soft and chewy, sweet with a slightly salty crunch from the Maldon sea salt. This is what makes them so dangerous. Seriously, If you do not hide these cookies, they will disappear as quickly as they were made. Happens in my house every time. In fact, when I made them for this post, it was dark, natural light gone, photographing would have to be done in the morning. I knew leaving them out on the counter overnight was not an option, I’d be taking pictures of crumbs. I had to stash about 6 cookies away in the depths of my pantry, if there was any hope for a photo shoot in the morning.
So, my 6 cookies survived for their moment in the sun. Aren’t they lovely? The only downside to these cookies? They are a little pricey. The recipe yields around 20 cookies and you’re using a cup of almond butter. The almond butter I use costs about $8.00 for a 16 oz. jar. quality over quantity, right? That’s my feeling. The Maldon sea salt is also not inexpensive, but you’ll have it for a long time, definitely worth it. The almond butter and flaked sea salt are the stars of the show and in order for the recipe to work, they really can’t be replaced. Well, not entirely true, If you can’t find the almond butter, you could replace it with peanut butter, it would just have a different flavor. I should mention that you cannot use the almond butter (same goes for peanut butter) that is strictly ground almonds and salt. It just doesn’t work the same. You must use the creamy almond butter that has been emulsified with palm oil or another type of oil. There are a few companies out there using sustainably sourced palm oil, try to find the best you can afford.
I’m so excited for you to try these cookies! I hope you love them as much as we do!
Yields: 20 cookies Prep Time: 5 minutes Bake Time: 7-9 minutes
- 1 cup creamy almond butter (the type that contains palm oil)
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon baking soda
- 1 1/2 teaspoons pure vanilla extract
- flaked sea salt for finishing the cookies
Preheat oven 350° Line an 18 x 13 inch baking sheet with parchment paper
In a medium bowl, combine ingredients, almond butter through vanilla extract. Mix vigorously with a wooden spoon. Scoop out 1 tablespoon of dough and roll in hands, forming a ball. proceed until you have twelve balls of dough, spaced about two inches apart, on your lined sheet pan. flatten slightly by making a cross hatch with your fork. bake in preheated oven for about 7 minutes. Allow to cool on pan for a few minutes before removing to a cooling rack. Repeat steps with remaining dough.