Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Almond Butter Cookies




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Originally from Debra Lynn Dadd




List of Ingredients




1/2 cup almond butter
2 cups almond meal
6 tablespoons agave nectar or honey
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract


Recipe




1. Preheat the oven to 350 degrees F.
2. Place the almond butter in a bowl and mix with a fork or mixer to soften. (If you opened the jar and the almond butter had separated, you'll need to mix the oil back together with the butter and then measure.)
3. Add the almond meal, agave or honey, and extracts and mix thoroughly.
4. Place parchment paper or a silicone baking sheet on a baking sheet. If you want, you can roll this dough between two pieces of parchment paper to 1/4" - 1/2" thick and cut with decorative cookie cutters. Or, you can just put all the dough on the baking sheet, pat it down to about 1/4" - 1/2" thick and then cut squares with a dull table knife. Either way, take the cut pieces and spread them out across the baking sheet, about 1/2" apart.
5. Bake 10-15 minutes, until golden brown and set. Cookies will crisp as they cool.
6. Allow cookies to cool and store in an airtight container.

For crisper, harder cookies, bake them longer at a lower temperature.

Makes about 16 2" cookies