Almond Butter Crunch Cookies
Created by Almond Board of California
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.
Yields about 50 cookies
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
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
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 mintues to firm up.
Form into 1-inch 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 mintues before transferring cookies to a wire rack. When cool, store in airtight container.
Nutritional Analysis: per serving
Fibre: 1 g
Fat: 5 g
Cholesterol: 9 mg
Sat Fat: 1.4 g
Sodium: 37 mg
Mono Fat: 2.6 g
Calcium: 20 mg
Poly Fat: 0.8 g
Magnesium: 19 mg
Protein: 1 g
Potassium: 62 mg
Carb: 8 g
Vitamin E: 1.2 mg*
* total alpha-tocopherol equivalents
Visit AlmondBoard.com for more recipes.