For the life of me I can not remember where I saw these Flourless Almond Butter Cookies from Heartbeet Kitchen but I was immediately drawn to the idea of baking with almond butter and bonus that the recipe had very few other ingredients as well.
I find the making and baking of cookies just too much of a mission at the best of times so hardly bake cookies. The whole process of making a dough, rolling it out, baking and decorating the cookies are just too time consuming so this 5 ingredient, one bowl recipe ticked enough boxes for me to try it.
I did not change much to the recipe but I did cut the sugar by about a third. I feel that too much sugary sweetness overpower other flavours and I wanted as much of the almond butter flavour to come through.
This recipe yields a delicious cookie and a handy afternoon pick me up to have around. They are chewy and I think a sprinkle of extra salt does the trick to enhance the almond flavour. It is not the cheapest cookie as almond butter is quite expensive. I have some tonka beans which I have been dying to use and replaced the almond extract with a quarter teaspoon of grated tonka bean – it worked really well.
The cookies spread quite a bit while baking so make sure you leave space between the scoops of dough on the baking tray. And make sure you don’t skip the step of freezing the batter as you need to firm up the dough to roll into balls. I find that wetting your hands with a bit of water makes the rolling a bit easier.
Click here for a few more Cookies and Biscuits recipes – the Cowboy Cookies on page 2 is an easy mix and bake favourite of mine.
And check out this link if you’ve always wondered when it’s a cookie and when it’s a biscuit.
- 175g almond butter
- 100g muscuvado sugar
- 1 large egg
- good pinch of salt and some coarse sea salt for sprinkling
- ½ teaspoon pure vanilla extract or ¼ tsp grated tonka beans
- Preheat the oven to 180° C
- Line a baking sheet with baking paper.
- Whisk together the brown sugar and egg until smooth
- Whisk in the vanilla extract (or grated tonka bean), add the almond butter and beat until smooth and completely incorporated
- The dough will start to pull away from the sides, and come to a free form glob that holds its shape
- Place the bowl of dough in the freezer for 15 minutes or more until set to a firm and stiff dough
- Use an ice cream scoop to scoop out balls of dough and quickly roll into balls with your hands
- Place on the baking tray with ample space between the balls as they do spread when baking
- Bake for 15 - 18 minutes on the middle rack, until lightly browned on the edges
- Let the cooking stand for 10 minutes or to set and transfer them to a cooling rack to cool