It’s Day 4 of Cookie Week, and I’ve got one of my favorites to share.
I made these cookies months ago and have been thinking about them lately, but I keep forgetting to buy almond butter.
Besides being a nice change up from your regular peanut butter cookie, these are insanely easy to make!
You only need like 5 ingredients – and you don’t even need flour. Which is definitely a good thing when you’re making hundreds of other sweets during the holidays and just happen to run out of flour for the third time.
That’s right. These soft, chewy, buttery almond cookies have NO flour and NO butter.
Can you believe it?
I couldn’t either the first time I made them. And dipping them in chocolate takes them over the edge.
I like a good peanut butter cookie, but I think I like these even more.
Makes: 2 dozen cookies
- 1 cup smooth almond butter
- 1 cup sugar
- 1 egg
- 1/2 tsp salt
- 1 tsp baking powder
Chocolate for Dipping:
- 1 cup semi-sweet chocolate chips
- 1 Tbsp neutral oil like canola or safflower
- Preheat oven to 350 degrees.
- In large bowl, blend the almond butter and sugar together.
- Add the egg, salt, and baking powder into the almond butter mixture.
- Let the dough chill in the refrigerator for 10.
- Roll dough into quarter-sized balls and place on baking sheet, 2 inches apart.
- Flatten each cookie with your hand and bake 10-12 minutes or until set in the middle and golden on the edges.
- Once your cookies have cooled, melt the chocolate and oil together until smooth.
- Dip each cookie into chocolate and place on parchment paper to set.