Maple Almond Butter Cookies

Raise your hand if you like almond butter!

I’m going to assume a unanimous arm lift just occurred out there in the blogosphere.  Because almond butter is sa-weeeet!  Peanut butter often takes the leading role in my life – can’t deny unending love.  But almond butter is truly one-of-a-kind.  It really has its own roasty, nutty thing going on.  And because it’s not an everyday eat for me, I do feel a little more special each time a spoonful meets my lips.

To celebrate the opening of a new AB jar – and my subsequently boosted self-image – I decided to make Maple Almond Butter Cookies!  Almond butter cookies were actually the brainchild of my sister – also known as Ashley’s Part-Time Muse, The Egg Separator or Amanda The Panda, if I’m feeling silly.  She’s a nut butta luva just like me.  I have taught her oh so well.

So Miss Muse e-mailed me last week with her genius idea.  A few days later, I stumbled upon the perfect recipe to adapt.  I knew it was meant to be.

Here’s my recipe:

1/2 cup natural almond butter

1/2 cup maple syrup

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped almonds

Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, canola oil and vanilla extract until well blended.  In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined.  Let sit for five minutes.  Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes.  Makes 18 cookies.

These were goooood. Dan ate five a couple last night.  After his first bite, a long silence and many questions on use of ingredients, he declared them “Hands down the best thing you’ve ever baked.”  Now I personally wouldn’t go that far.  But I, too, am a fan.

The cookies are softly chewy with a perfect almond crunch.  And I love that maple syrup is the sweetener.  I’ve been meaning to use a liquid sweetener cookie recipe for awhile and this one fabulously fit the bill.  The only change I’d make for next time is using almond extract instead of vanilla – to add some extra almond-y oomph!

What’s your favorite nut butter treat?