Posts Tagged 'almonds'

Maple Almond Butter Cookies

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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.

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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, 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.

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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?

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Espresso Almond Chocolate Chip Cookies

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Mmmmm…the aroma, the flavor of coffee.  Cozy warmth on a cold morning.  The end of a long and delicious meal.  The perfect pairing for a freshly baked doughnut, still hot from the oven.

Ok…I have a confession to make.  I actually don’t drink coffee.  I’m one of those people who love the smell, but not the taste – it’s too bitter for me.  But I’m always intrigued by the coffee-chocolate combo and wanted to give it a whirl in cookie form.

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Before baking my Espresso Almond Chocolate Chip Cookies, I found a recipe that looked like a reliable base.  To make it Sweet + Natural, I subbed whole wheat pastry flour for all-purpose and turbinado sugar for white and brown.  To make it Espresso Almond, I added some ground coffee and chopped almonds to the mix.  Oh, and because I don’t drink coffee, I don’t have it tucked away in my pantry and didn’t want to buy a whole container if it wasn’t going to be used.  So I snuck some home from the office.  Shhhhh.

Here’s how the recipe ended up:

2/3 cup turbinado sugar

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 cup whole wheat pastry flour

1 tablespoon ground coffee

2/3 cup grain sweetened chocolate chips

1/3 cup chopped almonds

Preheat the oven to 350*F.  In a large bowl, cream together sugar and oil.  Beat in egg.  Add vanilla and blend.  Add dry ingredients in order, mixing after each.  Dough will be sticky, so refrigerate for 30 minutes or so to make it easier to work with.  Roll heaping tablespoons into balls, flatten to 1/3 of an inch, and place on cookie sheet.  Bake for about 8 minutes.  Let stand two minutes and remove to cool.  Makes 16 cookies.

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See the little coffee specks!  How cute.  The dough was totally brown before going into the oven, so I thought the cookies would be too.  But they morphed in there and came out cookie colored and flecked.  Magical.

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These Espresso Almond Chocolate Chip Cookies are really yummy!  Even as a non-coffee lover, I really enjoyed the depth of flavor the ground coffee brought to the table.  It seemed to make the chocolate taste even richer.  And they were perfectly soft on the inside with a slightly crispy edge – just the way I like my cookies! – and stayed that way for days.  The only thing I may change up in the future is trying a more finely ground unrefined sugar.  Turbinado is what I had on hand, but since its sugar crystals are larger than regular sugar crystals, they added a bit of texture to the cookies.  Not bad at all, but I’m curious how it would turn out with another type.  Any suggestions?

What’s your favorite flavor to make mingle with coffee?

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