Saturday, 15 June 2013

Almond Butter Cookies

Soft and chewy. Sweet and salty. Yum.





A little dark chocolate, a pinch of cinnamon. Some whole-wheat flour.


Almond butter ensures the deliciously chewy texture characteristic of peanut butter cookies, with a much more delicate flavour. I feel so sophisticated.



The secret to chewy, puffy cookies: refrigerating the dough. I've always had cookie baking issues; after five minutes in the oven, my cookies were always flat, dark brown around the edges and raw in the center. Was the oven too hot, too cold? Did I add too little flour?

It all changed the day I started refrigerating my dough before baking. It was a cookie transformation.

Almond Butter Cookies
Adapted from Better Homes and Gardens

Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup almond butter *
- 1 cup granulated sugar
- 2 tablespoons molasses
- 1 egg
- 1 teaspoon vanilla 

- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon corn starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup dark chocolate, finely chopped

*I recommend unsweetened, unsalted almond butter. If using salted almond butter, reduce or omit salt in recipe.

Directions:
In a large mixing bowl, cream together butter, sugar and molasses until light and fluffy. Add the egg and beat well, then add the almond butter and vanilla. Continue mixing on medium speed until well combined.

In a smaller mixing bowl, whisk together the flour, baking soda, salt, corn starch and cinnamon. Begin mixing the dry ingredients into the wet, a little at a time. Once all of the dry ingredients are well incorporated, stir in the chocolate.

Cover the dough and refrigerate for at least four hours or overnight.  Do not skip this step! Once the dough has cooled, preheat the oven to 350F. Shape dough into balls and bake for 7-10 minutes, until edges are just beginning to brown. Remove from oven and let cool on sheet for 5 minutes before transferring to a metal rack.

These cookies keep exceptionally well. Four days later and they're still soft.

My almond butter contained almond chunks and dried blueberries, and I bet other types of nut butters would taste delicious in this recipe. Leave a comment if you try another type of butter!

4 comments:

  1. refrigerating the dough is always key to good cookies for me too! i love that you used almond butter in these cookies--so yummy. :)

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    1. It's definitely the secret to making chewy cookies!

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  2. Great tip on refrigerating the dough. Your cookies look delicious! I have never tried baking with almond butter even though I eat it all the time. Where do you get almond butter with dried blueberries? Sounds interesting.

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    1. Thanks Christin!
      As for the almond butter, it's called Almond, Fruit and Nut Butter by Nuts to You Butter. It has little bits of dried blueberries, cranberries, and almond chunks in it. It works really well in the cookies!

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