Baked these a few times after this post and the result was a “cakier” bake than I experienced my first time out. Re-worked the recipe and figured out these need no white flour at all to be deliciously crunchy.
Here’s the improved recipe.
Here’s my Almond Butter Cookie.
These are on my list for holiday baking gifts!
NothingChocolate’s Almond Butter Cookies
Yield = 24 cookies
3/4 C rolled oats, processed
1/2 C almond flour
1 t baking powder
1 t baking soda
Pinch of salt
½ C sugar
1 C almond butter
½ t molasses — optional
1 t vanilla
¼ C maple syrup
¼ C almond milk
Process: cream sugar with almond butter and molasses (if using) until smooth; mix the wet ingredients together; process the rolled oats and add to a large bowl; combine all the dry ingredients together and set aside; add the wet mixture to the creamed mixture and mix well; add the dry ingredients and mix to combine; the resulting mixture is wetter and spreads easily making a crispier cookie; drop onto a prepared cookie sheet by tablespoon about 2 inches apart; bake for 12-15 minutes at 350 F.
Almond cookies and wine, what better combo is there?
Raisins, chocolate chips or nuts can be added to the batter. I also decorated some with sliced almonds. My next batch will include a sea-salt version; a sprinkle of sea salt onto each cookie before baking. And dipping the finished cookie into melted chocolate is yet another alternative for this versatile recipe!