Almond Butter Cookies
Whole almonds a satisfying crunch to these yummy, nutrient-packed cookies
Cooking spray
3/4 cup (175 mL) all-purpose flour
1/2 cup (125 mL) whole wheat pastry flour, or regular whole-wheat flour
3/4 tsp (3 mL) salt
1 tsp (5 mL) baking soda
1/4 cup (50 mL) unsalted butter, softened
3/4 cup (175 mL) smooth, unsalted almond butter
1/3 cup (75 mL) packed light brown sugar
1/3 cup (75 mL granulated sugar
1/2 tsp (2 mL) vanilla extract
1 egg
36 raw whole almonds (a heaping 1/4 cup, 50 mL)
Active time: 30 minutes
Total time: 45 minutes
Preheat the oven to 375ºF (190ºC). Spray two 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, blending well.
Shape the dough into 3/4 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. Makes 36 cookies.
Per serving size, 1 cookie:
Calories: 80
Total fat: 5 g
Saturated fat: 1 g
Monounsaturated fat: 3 g
Polyunsaturated fat: 1 g
Protein: 2 g
Carbohydrates: 9 g
Fibre: 1 g
Cholesterol: 9 mg
Sodium: 85 mg
Calcium: 21 mg
Magnesium: 23 mg
Potassium: 64 mg
Vitamin E: 1.5 mg
