I love peanut butter. A lot. Unfortunately I’m not supposed to eat too much of, because I have a slight allergy. Instead, I eat almond butter. It’s not quite the same, but it still tastes pretty good. The other night I really wanted some peanut-butter cookies, but thought I would try making almond butter cookies instead! They were delicious. Amazing. Buttery and smooth and nutty. I modified a recipe out of my Professional Baking book, making it smaller and figuring out the approximate measurements in standard, instead of by weight. This just makes it easier for when you don’t have a scale!
Almond Butter Cookies
1/2 c. butter (or part butter, part shortening)
1/3 c. packed brown sugar
1/3 c. white sugar
1/2 c. almond butter (or peanut butter)
1/2 tsp. vanilla extract
1/4 tsp. baking soda
1 1/3 c. flour
Cream the butter and sugars together. Add the almond butter, egg, and vanilla extract and stir until well blended. Stir in the baking soda and flour, making sure that is completely incorporated. Roll into balls and place onto a cookie sheet, pressing them down slightly (they do not hold the shape of fork marks). Bake at 375 degrees fahrenheit for 12-15 minutes, or until done.