Almond Butter Crunch Cookies
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50 cookies
Made with creamy almond butter and roasted almonds, this delicious crunchy cookie is easy to make and a great anytime snack for when a cookie craving hits.
Courtesy of the Almond Board of California
www.almonds.com
Ingredients
- 1 cup (250 mL) creamy almond butter
- ½ cup (125 mL) butter, softened
- 1 cup (250 mL) light brown sugar, packed
- 1 large egg
- ½ tsp (2 mL) almond extract
- 1 ½ cups (375 mL) flour
- ½ tsp (2 mL) baking soda
- ½ tsp (2 mL) salt
- ½ cup (125 mL) diced roasted almonds
Further informations
Per serving of one cookie:
- calories: 80,
- fibre: 1 g,
- fat: 5 g,
- cholesterol: 9 mg,
- saturated fat: 1.4 g,
- sodium: 37 mg,
- monounsaturated fat: 2.6 g,
- calcium: 20 mg,
- polyunsaturated fat: 0.8 g,
- magnesium: 19 mg,
- protein: 1 g,
- potassium: 62 mg,
- carbohydrate: 8 g,
- vitamin E: 1.2 mg*.
- *total alpha-tocopherol equivalent
Directions
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1
Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.
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2
In a large bowl, cream together almond butter, butter, brown sugar, egg and almond extract until light and fluffy. In a separate bowl, combine flour, baking soda and salt. Add flour into creamed mixture slowly until well blended. Stir in diced almonds. Dough will be very crumbly; cover with plastic wrap and refrigerate for 30 minutes to firm up.
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3
Form into 1 inch (2.5 cm) balls and place on baking sheet; flatten with a fork creating cross-hatch pattern. Bake 12-15 minutes, until lightly browned. Cool on sheet pan for a few minutes before transferring cookies to a wire rack. When cool, store in airtight container.
