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.
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Flourless Almond Butter Cookies
Ingredients
- 175 g almond butter
- 100 g 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
Instructions
- 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
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Anina Meyer
Aug 22, 2016
Hi Hein!
Thought I’d pop in and I love these simple cookies so much! Interesting use of tonga beans, for sure.
Sure it might be a mission to bake cookies, but the results are just so moreish, I don’t mind getting my hands dirty for that!
Stunning pics as always,
Love, Anina
heinstirred
Aug 22, 2016
Thank you Anina! So happy you like these. With holiday cookie season around the corner I am keeping an eye on what you will be baking. Have a fab week x
Teresa
Aug 22, 2016
What an interesting recipe and they look so tasty! I’ve only made flourless cookies once and they were a disaster so I’ll have to try these out. These images are just fabulous.
heinstirred
Aug 22, 2016
Do let me know what you think once you’ve made them Teresa. And thank you for the compliment – I find cookies difficult to shoot but think the blue really works well here. Loving you latest work! x
Charmaine
Oct 4, 2016
These look so good!! Any chance I could replace the sugar with something else? Would this work with honey or coconut sugar? Thank you.
heinstirred
Oct 4, 2016
Hello Charmaine. I don’t think honey will work – the mixture will be too soft. I am sure you could try coconut sugar – I have never baked with it but would love to know how it work. Let me know.
La batalla de la tuerca de Butters: Almendra vs cacahuete - My Blog
Aug 1, 2017
[…] Sin harina de almendra galletas de mantequilla – Esta receta de galletas fácil es muy baja en hidratos de carbono e incluye sólo cinco ingredientes sin complicaciones, incluyendo la mantequilla de almendras, azúcar muscuvado, huevo, sal marina y extracto de vainilla. Es una galleta llenado agradable con un delicioso sabor a nuez, que significa que será satisfecho con menos y no va a causar accidentes de la forma en que las galletas a base de harina refinada hacen. […]
Indira Ayu
Aug 18, 2017
this cookies will be perfect if we eat with a cup of coffee 😀
heinstirred
Aug 19, 2017
they definitely will!