Thursday, December 19, 2013

Quick and simple almond butter cookies

My wife gets invited to a neighborhood "cookie swap" every year.  She doesn't like to bake, so usually she buys cookies to bring.  This year I asked if she'd let me bake some instead.

I looked up some recipes on line, got the general idea of what might work, and came up with a simple and (for cookies) reasonably healthy recipe and ran it by her for approval.

Honestly, she was a a bit hesitant, but I made up a trial batch and although she would prefer even less sugar, I pointed out that most recipes and certainly all store bought cookies would contain far more sugar than I used - probably twice as much!

Comforted slightly by that, she agreed to let me make a full batch.

I used a full jar of organic chunky almond butter to get about 24 cookies.   There's not much to this: the hardest part is stirring the glop together and cleaning the bowl after, and although the stirring does require some strength, the cleanup is just hot water, soap and a paper towel.

1 jar chunky almond butter

3/4 cup granulated sugar

1/4 cup egg beaters

1 teaspoon baking soda

1 teaspoon vanilla extract

Stir well with a good sized spoon.

Bake teaspoon sized dollops (these spread!) on parchment paper at 350 degrees, middle rack, 15-17 minutes.  They come out soft, but harden up as they cool.   Quick and simple.  I had to do two batches of 12 each on my 17 x 11 inch cookie pan.

You could probably get away with even less sugar, although this is half (or less!) of the recipes I typically found on-line.   I think they are sweet enough as I made them.

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