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Wednesday, December 28, 2011

Almond Butter Cookies

GLUTEN-FREE | DAIRY-FREE | FLOURLESS

















These quick cookies take just a few ingredients and make a healthy snack. Unlike traditional peanut butter cookies that contain sugar and flour, this recipe calls for almond butter, a small amount of honey, and unsweetened coconut. An egg helps hold it all together.

The batter will be stiff but there are two things that will make it easier to work with:
  • Warm the almond butter before you start (and the honey if it's thick or crystallized). Place glass jars in a saucepan of barely simmering water or transfer the almond butter to a glass or stainless steel bowl and place it over a saucepan of slowly simmering water until warm. 
  • If you have it, use an electric mixer to finish the batter. (If you don't have an electric mixer, you can do it by hand.)

1½ cups raw almond butter, warmed
¼ cup raw, local honey
½ cup unsweetened finely shredded coconut
1 egg, beaten
Pinch sea salt

Preheat the oven to 350F.

Once the almond butter is warm, stir it until the texture is consistent and smooth. Stir in the honey and sea salt. Add the coconut and beaten egg, then mix until all of the ingredients are incorporated thoroughly.

Use 2 spoons to form the mixture into balls and place them on a baking sheet. Use the back of a fork to gently press the balls into disks. Rotate 90 degrees and press again. Sprinkle with unsweetened shredded coconut or sea salt.

To achieve a perfect texture that is chewy but not crumbly, bake the cookies until their edges become brown, about 10 minutes. Watch them closely near the end of baking and take care to not over-bake them. But don't under-bake them either. If the edges aren't brown when you take them out, they may not hold together well once cool.

Yield: 20 cookies



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