Whole-Wheat Almond Butter Cookies

Whole-Wheat Almond Butter Cookies
Contributor
Whole Foods Market

This easy cookie dough is rich and wonderfully flavorful. You can use it to make either simple hand-shaped round cookies, or roll it out and use cookie cutters or a small sharp knife to cut it into fun seasonal shapes.

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12
Servings
215
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 Cup whole-wheat pastry flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon fine sea salt
  • 2/3 Cups almond butter
  • 3/4 Cups brown sugar, plus 2 teaspoons, divided
  • 1/4 Cup unsweetnted coconut milk or almond milk
  • 2 Teaspoons grated fresh ginger
  • 1 Teaspoon vanilla extract

Directions

In a small bowl, whisk together flour, baking powder, and salt. Use an electric mixer to beat together almond butter and 3/4 cup brown sugar until slightly fluffy. Beat in the coconut milk, followed by the ginger and vanilla. Turn the mixer to low speed and stir in the flour mixture just until combined. If you'd like to make round cookies you can bake them immediately. If you'd like to make rolled cookies, gather the dough into 2 balls, knead each once or twice, and flatten each into a disk; cover and refrigerate until chilled, at least 3 hours or up to 2 days.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets. Use the back of a fork to press down and flatten the cookies slightly. For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll 1 disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.) Cut out shapes with cookie cutters or with a paring knife. Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.

Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar. Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.

Nutritional Facts

Total Fat
11g
16%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
25g
19%
Protein
7g
15%
Vitamin A, RAE
3µg
0%
Calcium, Ca
90mg
9%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
51mg
16%
Niacin
2mg
14%
Phosphorus, P
173mg
25%
Selenium, Se
5µg
9%
Sodium, Na
208mg
14%
Water
7g
0%
Zinc, Zn
1mg
13%

Almond Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Almond Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.