Peanuts are another food that I can no longer eat. Other than that they turn up in food, making it unavailable to me, that food restriction hasn’t posed a large problem for me. I don’t long for peanuts or peanut butter because I love the alternatives available: a wide variety of nuts, plus almond butter, cashew butter, etc. I had eaten almond butter for years before I relied up on it in my diet as my sister couldn’t eat peanuts. It is my favorite butter and can be substituted for peanut butter in most recipes.
These Almond Butter Cookies practically melt in your mouth! They’re close to a candy, but without the sugary taste. Perfect for your coffee break or to pack in a lunchbox. You’ll wish there were more.
Almond Butter Cookies
1/2 cup sugar
1/2 teaspoon baking powder
1 cup almond butter (the type that is mixed rather than in suspension)
Preheat oven to 350 degrees.
Whisk sugar, egg, and baking powder. Then incorporate almond butter.
Grease cookie sheet or line with silicon baking mat. Roll each cookie into a ball the size of a large walnut. Using a fork, press once on each cookie. Bake for 10-13 minutes (convection oven, 325 degrees for 10 minutes). Allow to cool 10 minutes before moving. Yield: 14 cookies. Freezes well.
Sometimes, I want to bake but don’t want to spend too much time in the kitchen. This recipe is perfect for those times, providing a delicious treat within 30 minutes or less. And they’re so filling, you only need to eat one or two.