This is a recipe from Chaya's Comfy Cook which I made, last Passover. I have to buy some almond butter so I can make them again. We enjoyed them and I want to make these again. Tonight, I am baking Cashew Butter Cookies which I am posting on Bizzy B. Bakes. Take a look tomorrow or Monday and I am pretty sure, it will be blogged.
Flourless Almond Cookies
1 cup almond nut butter (When I opened the bottle, the nut butter was separated. Please shake it up well, before you use it. It is quite thick.)
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Please do not bake this in any other way. Use parchment paper.
In a large mixing bowl, by hand, mix together almond butter, brown sugar, egg, baking soda and salt.
Add a few teaspoons of strawberry jelly or flavor of choice into batter and mix well.
Use a tablespoon measure to make balls and place them on the parchment paper. Space about one and half inches apart. Flatten with spoon or hand.
Bake 12 minutes at 350 degrees. If not golden brown at the edges, put back for another two minutes.
Do not remove from pan until cool.
I left one pan in too long and they are a bit browner and crisper than the second batch. They may even be better, this way.
Usually, I use my cookie scoop but not having one for Passover, I leveled off a standard tablespoon (measuring spoon) after spraying it with cooking oil and pushed the cookie dough onto parchment paper.
Spreading was minimal and I think that once inch is enough spacing between cookies.
These are “tall” cookies. The longer they baked, they shorter they are.
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