“Someone” purchased almond butter as a possible replacement for peanut butter on sandwiches – not a successful idea. However, cookies were a hands-down winner and the container haunting the back of my pantry shelf now has a welcomed spot among the baking ingredients.
Ingredients:
- ½ cup sifted coconut flour
- ¼ cup rice flour
- 1 cup almond butter
- 1½ cups sugar
- 3 eggs
- ¼ cup peanut oil
- ½ teaspoon vanilla
- 1 teaspoon almond extract
- ½ teaspoon salt
In a mixer, combine almond butter, sugar, eggs, peanut oil, vanilla, and almond extract. In a separate bowl, mix both flours and salt. With the mixer running, slowly add the flours to the mixer until completely combined. Batter will be loose.
At this point you may preheat the oven to 375oF. Let the mixture rest in the bowl, either on the counter or in the refrigerator for at least 10 minutes, 20 minutes is better.
Use parchment paper or a silicon sheet on top of the baking tray. Scoop out oversized tablespoons of dough onto the baking tray. Bake 15 minutes. The edges of the cookies should be brown. Remove from oven and let rest in tray for two minutes. Transfer to a wire rack to cool. The inside of the cookie will be wetter, with a marzipan-like consistency.
Glenn Jacob 