PBE #4, & Almond Butter Cookies


First off, the good news is that I landed 3rd place in the PBE #4 “No-Bake” Contest for the vegan “No-Bake Chocolate Peanut Butter Banana Tofu Pie“! Such exciting news! Thanks to La Dolce Vegan! otherwise it wouldn’t have been possible. That was also the first posted recipe that started this blog. Everyone should make that pie, you’ll be in disbelief of how amazingly easy, delicious, and (fairly) healthy it is! Check out the other amazing recipes that were submitted. I have my eye especially on these Chocolate and Peanut Butter Oat Bars, the gluten-free Peanut Butter & Honey “Truffles”, and the Peanut Butter & Jelly Sandwich Ice Cream.

A few weeks ago I felt the urge to make a batch of almond butter cookies, something I’d never made before, since I had a huge double-sized jar of expired almond butter that I had gotten at Costco a little while back. Natural nut butters don’t really expire that quickly and they’re usually okay, just a little hard to stir to get the oil blended in well. Plus there was no way I could waste all of that goodness… that stuff’s not cheap! So I took a chance and found a really simple, easy recipe online and they turned out fantastic! A little dry and flakey, but full of almond-buttery goodness. Only 6 ingredients! (I added some spices in there for an extra kick.) Oh yeah, they’re vegan and pretty healthy, too!

Almond Butter Cookies
Adapted from YumYum.com
Should make approximately 20-30 small cookies

1/4 cup canola oil
1 cup almond butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/4 teaspoon salt
a few pinches of cinnamon, ginger, nutmeg, cardamom, allspice, or whatever you prefer
a little granulated sugar for dusting/rolling the balls in
Preheat oven to 300 F. 

Lightly grease a baking sheet (or use a nonstick one).
Mix together almond butter and oil; beat until smooth.
Mix in maple syrup and vanilla extract.
Stir together flour, salt, and spices, if using.
Add to almond butter mixture and mix until just combined.
Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls.

Roll balls gently in the sugar to coat evenly on the outside.
Place on baking sheet and flatten with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly browned.
Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.
Variation: try with other nut butters.

7 responses »

  1. This is so surreal. I just found your blog while looking at Tastespotting, and before that a mutual friend of ours showed me your blog and I didn’t really realize it until now, but you used to be on LiveJournal quite a bit, right? We were never on the same friends list (I don’t think) but I always loved reading your LJ! Now you have a foodie blog, this is great. :] Will definitely keep watch.

  2. These look great! I usually make the 3-ingredient peanut butter (or I suppose any nut butter) cookies: 1 cup peanut butter, 3/4 cup sugar, 1 egg and they also turn out a little dry and flaky but delicious! I’ve never tried incorporating flour into them but I really like this recipe and only 1/4 cup maple syrup is sweet enough?Pretty awesome that your Tofu Pie was your first post and a winner in the PBE, great job! From what I hear about the expiration date on nut butters, even once they smell rancid they aren’t harmful. The same goes for when they start tasting rancid but at that point you won’t want to eat it, so it just works itself out naturally =).

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