The weather is unusually foggy and gloomy out for this time of year. Cloudy days are my favorite, they make me want to stay in all day, whipping up breads, soups and treats. Today we had a fresh and green miso soup (that I forgot to photograph) and, on a whim, decided to follow it up with a batch of lovely almond cookies. They taste a bit like those almond-flavored sugar cookies, the ones that come in a pink box and have an almond pressed on top, but are much healthier. For fun we pressed a few raw cashews into about half the batch. The result was a not-too-sweet treat for a rainy day. The kids put on pajamas after lunch and everyone got down to the business of crafting, knitting and reading.
This version of the classic peanut butter cookie recipe uses almond butter instead, which lowers the overall sugar and fat content.
1 cup almond butter
1 cup raw sugar
1 tsp vanilla extract
1/4 cup flour (or more, if needed)
1 egg (or egg substitute)
1 tsp. baking soda
Combine ingredients and mix well. Almond butter is runnier than peanut butter, so add extra flour as needed.
Form dough into balls and roll them in a bit of sugar. Then place them on the pan, criss-cross them with a fork and bake for 10 minutes at 375 degrees. The cookies will be VERY soft, so using a rubber spatula, remove them immediately and place on a cooler surface. They will firm up nicely, not too crispy, not too soft, just right.
** Alternative sweeteners like maple syrup or honey would be fabulous here. If you decide to use them you will probably need to add a bit more flour to hold it all together!
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