Saturday, February 16, 2013


I have been a little obsessed with Almond Butter lately--well I guess a lot obsessed! I've been eating it by the spoonful every day.  I used to eat peanut butter like that as a snack but peanut butter got kicked out of the saddle recently! I was so excited to find Sam's Club carries a large jar of MaraNatha almond butter for the same price as one half the size at the regular grocery store. There are lots of brands--just use what you like. And I'm obsessed with coconut too so I made these today and ate 10--really I did!! You could also add some slivered almonds to these.

Makes 3 dozen

2 1/2 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 sticks unsalted butter, softened
1 c. brown sugar
3/4 c. granulated sugar
1 c. almond butter
2 eggs
1 t. almond extract
3/4 c. shredded coconut

In medium bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.  In large bowl, cream butter and sugars until light and fluffy.  Add the almond butter and mix until fully incorporated.  Add eggs and almond extract and mix together.  Mix in dry ingredients until just combined.  .  Fold in coconut.  Refrigerate dough at least one hour or up to overnight.

 When ready to bake preheat oven to 350.  Use 2 tablespoon cookie scoop and place dough on parchment-lined baking sheets about 2 inches apart.  Bake 10-12 minutes, unti l cookies are puffy and golden brown around the edges.  Remove from oven and let cookies stand on baking sheet for 5 minutes.  Transfer to a wire cooling rack to cool.

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