Almond Butter Cookies Recipe


Nutrition

Cal/Serving: 79
Daily Value: 4%
Servings: 36

Low-Sodium
Kidney-Friendly, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat5g7%
Saturated1g6%
Trans0g0%
Carbs8g3%
Fiber1g4%
Sugars4g0%
Protein2g4%
Cholesterol9mg3%
Sodium87mg4%
Calcium24mg2%
Magnesium19mg5%
Potassium58mg2%
Iron0mg2%
Zinc0mg2%
Phosphorus41mg6%
Vitamin A47IU1%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg5%
Niacin (B3)0mg2%
Vitamin B60mg1%
Folic Acid (B9)9µg2%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K0µg0%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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4
Ratings8

INGREDIENTS

  • Cooking spray
  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour, or regular whole-wheat flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 3/4 cup smooth, unsalted almond butter
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 36 whole almonds, about a heaping 1/4 cup

DIRECTIONS

Preheat the oven to 375 degrees. Spray 2 baking sheets with cooking spray.

In a large bowl whisk together the flours, salt, and baking soda. In another large bowl beat together the butter, almond butter, and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, bending well.

Shape the dough into ¾-inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Recipe Details

Servings: 36

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