Another Christmas gift was the Good Housekeeping cookbook Christmas Cookies!.
As I paged through it, a recipe for Wheat-Free Almond Butter Cookies caught my eye. With a couple tweaks to the recipe, I discovered I had everything on hand to make these.
So the little ones and I whipped up a batch!
I don't see why peanut butter wouldn't work in these as well; I've seen many recipes for flourless peanut butter cookies.
Anyways, these were quite tasty and quick and easy to make. They are pretty fragile and tend to crumble. I noticed that the smaller cookies stayed together nicer and baking them a bit longer helped too.
Wheat-Free Almond Butter Cookies
Makes 2-3 dozen cookies.
1 egg
1 cup smooth almond butter
1 cup packed brown sugar or any raw sugar -- I used turbinado sugar.
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Pinch salt
Preheat oven to 350 degrees. Grease cookie sheets.
Using mixer, blend all 6 ingredients together until thoroughly combined. Shape dough into small balls and place 1 1/2 inches apart on cookie sheet.
Bake until slightly golden, 11-12 minutes. Let cool on baking sheet for 1 minute before transferring to baking rack to cool.
Enjoy!
As I paged through it, a recipe for Wheat-Free Almond Butter Cookies caught my eye. With a couple tweaks to the recipe, I discovered I had everything on hand to make these.
So the little ones and I whipped up a batch!
I don't see why peanut butter wouldn't work in these as well; I've seen many recipes for flourless peanut butter cookies.
Anyways, these were quite tasty and quick and easy to make. They are pretty fragile and tend to crumble. I noticed that the smaller cookies stayed together nicer and baking them a bit longer helped too.
Wheat-Free Almond Butter Cookies
Makes 2-3 dozen cookies.
1 egg
1 cup smooth almond butter
1 cup packed brown sugar or any raw sugar -- I used turbinado sugar.
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Pinch salt
Preheat oven to 350 degrees. Grease cookie sheets.
Using mixer, blend all 6 ingredients together until thoroughly combined. Shape dough into small balls and place 1 1/2 inches apart on cookie sheet.
Bake until slightly golden, 11-12 minutes. Let cool on baking sheet for 1 minute before transferring to baking rack to cool.
Enjoy!
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