Recently, I decided to tidy up and organize the baking section of our pantry. So many discoveries were made, “who buys this many chocolate chips?”… oatmeal (there you are!)… almonds (in the pantry?)… If you’re a regular reader, you may know that I do not keep nuts in the pantry. They go in the freezer for save storage. I don’t even remember buying this giant Costco bag of almonds, and figure that Dave must have bought them for snacking. Why he would, I don’t know, because he’s not particularly fond of nuts (which would be why they were still sitting there). So there I stood with a giant bag of almonds who’s time was almost over. I’ll be honest, I almost threw them out, but that would be such a waste. After a little more thought, I decided their fate to be almond butter.
So what became of all that almond butter? Some got smeared on toast; some was added to smoothies; some was the subject of experimental almond/chocolate spreads; but (perhaps not so surprisingly) the majority was used in cookies.
Almond Butter Cookies
1 cup All-Purpose Flour
3/4 cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Salt
1 tbsp Ground Flaxseed
3 tbsp Water
2/3 cup Almond Butter (natural)
1/2 cup Shortening
3/4 cup Brown Sugar
1 tsp Vanilla
1/3 cup Semi-Sweet Chocolate Chips (optional)
Preheat oven to 350°F and prepare cookies sheets
Stir together flours, baking powder, and salt. Set aside.
Mix the flaxseed and water together until gelatinous. Set aside.
Beat together the almond butter and shortening. Beat in the sugar and vanilla. Add the flaxseed mixture and beat until thoroughly combined. Beat in the dry ingredients in two additions.
Using a tablespoon to measure, scoop the dough. Roll into a ball and gently flatten into a 1/2″ thick disk. Place on cookie sheet 2″ apart and press once with the tines of a fork (making a lined pattern).
Bake for 10 – 12 minutes. Allow to cool on sheet for 2 minutes before transferring to rack.
If garnishing with chocolate: Melt chocolate and drizzle (or pipe, as I did) over completely cool cookies. Place in refrigerator until chocolate has set.
Makes approximately 30 cookies.