Almond Butter Cookies for Passover and All Year

Flourless Almond Cookies For Passover and All Year

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

Ingredients:

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 egg
1/2 teaspoon baking soda                                                                                                                                                                                                                                               
1/4 teaspoon salt
Method:
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.

Notes:

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.

Comments

  1. Aunt Amelia's AtticApril 17, 2011 at 8:13 AM

    Yummmmmmmm...

    And I use parchment paper for all cookie baking. I love it!!!

    Gentle hugs,
    .....♥.....

    ReplyDelete
  2. CharleneApril 17, 2011 at 8:50 PM

    I make something similar to this, only with peanut butter. 1 c peanut butter, 1 c white sugar, and 1 egg, 1 t vanilla extractor flavoring. I love this recipe, I'll have to see if I can find some other nut butters and try your version!

    And I'm with ya about the parchment paper. Keeps everything from sticking, and makes clean-up so much easier, too!

    ReplyDelete
  3. Rambling TartApril 18, 2011 at 1:00 AM

    Oh how splendid, Chaya! I just happen to have some almond butter in my kitchen AND I'm not allowed to have flour for a while, so this will be perfection. :-)

    ReplyDelete
  4. laxsupermomApril 18, 2011 at 9:03 AM

    I love how easy this recipe is. Thanks for sharing.

    ReplyDelete
  5. hellaDApril 22, 2011 at 3:07 AM

    Nice! These look delicious, and I love that they are flourless, I can easily substitute honey for the sugar and they will be fine for the GAPS diet. I would love if you would add this to our Easter Rebirth Bloghop at www.helladelicious.com.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more