Friday, May 21, 2010

Almond Butter Cookies - Simple Saturday and Gluten Free

Is there a word that means "more simple than the simplest"? If there is, this would be the picture that goes with that word.
Almond Butter Cookies
I can't remember who told me about this recipe so many years ago, but anytime I've been camping I always use it. There is literally only two main ingredients (Almond Butter and an egg) plus the optional, but toasty, brown sugar.

Almond butter can be found in almost any regular grocery store these days, but you can also use peanut butter. I've made these plain, sandwiched them with more almond butter or ganache, dipped them in chocolate, and rolled them in coconut. If you read much of my blog, you know I LOVE to have options and I really encourage you to experiment and tell me about it, too.


*1/2 cup Almond Butter (preferably organic)
*1 egg
**optional 1/4 cup brown sugar

1-Beat all ingredients together in a small bowl until very well combined.

2- Drop heaping teaspoonfuls onto a parchment lined baking sheet

3- Place in the freezer for 1 hour (this helps with making the pressed fork prints later)

4- Remove from freezer, lightly press each cookie down with a fork.

5- Bake in a preheated oven 350F for 5-10 minutes. Remove and let cool on pan.
If you're camping, obviously you can't put these in the freezer first. Just drop spoonfuls onto an oiled camping pan and place over the grill. Turn each cookie over once during the cooking, pressing just slightly. Let cool and try sandwiching a campfire marshmallow between them. Now, I've made
myself hungry.

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