This recipe came about as the result of allowing my almond butter to get too old. It was near it’s expiration date and we hadn’t even opened the jar yet! I started with a peanut butter recipe and made a lot of alterations, including doubling the recipe. You may wish to half it for a single recipe. You may also use peanut butter in place of the almond butter and then use 2 tsp. of vanilla extract instead of the almond extract. Enjoy!
Almond Butter Cookies
2 C. butter
2 C. almond butter
2 2/3 firmly packed brown sugar
2 – 3 tsp. almond extract
3/4 C. white whole wheat
1 C. oats
4 1/4 C. all-purpose flour
4 tsp. baking soda
1/2 tsp. salt
2 C. chocolate chips
1 C. coconut flakes
In a large mixing bowl, cream butter, almond butter and sugar. Add almond extract. Add eggs, one at a time, beating well after each addition. Add whole wheat, oats, salt and baking soda, mixing well. Add all-purpose flour gradually mixing till is well combined. Shape into 1 inch balls and place about 2 inches apart on a baking sheet. (I recommend lining it with parchment.) Dough should be slightly sticky, so you may need to flour your hands. Flatten with a fork. Bake at 375F for 7-8 minutes or until golden. Remove to wire racks and cool. Store in air tight container.
Yield: This makes a large batch. I did not count them. You can half the recipe for a single batch.
These cookies kept well in the cupboard in a sealed container. They seemed to me to stay fresh longer than the average chocolate chip cookie.
Also, I pressed some of the cookie balls onto squares of parchment and stored them in the freezer. The dough froze well, but I recommend bringing the cookies completely to room temperature before baking them. This does not take long if you set them out on the cookie sheet preparatory to baking.
Me in my new-this-year cotton apron. :-)