A twist on the classic peanut butter cookie using almond butter instead. This produces a light and delicate cookie compared to the PB version. It is the grown up version of a childhood classic with all the comfort food-ness still there!
Preheat oven to 375 degrees. In a bowl, cream together the sugar, brown sugar, and butter. Then add the egg and almond butter. In a seperate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients until fully incorporated. Spoon rounded teaspoons onto an ungreased cookie sheet. Add a raw (or roasted) almond on top of each cookie if you like. Bake in a 375 degree oven for ten minutes. Cookies will be a golden brown. Let cool for 2 minutes before transferring to a cooling rack. Then, gobble them up!
These cookies are very delicate. Be careful with cooking time and removing from the cookie sheet.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 67 | ||
Calories from Fat: 32 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 1054.1mg | 36 % | |
Potassium 36.1mg | 1 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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