I'm always trying to create new treats that I think my boys will enjoy. Sometimes I fail miserably, but sometimes I hit upon a winner. These cookies are a serious winner.
Though I had the idea about a year ago, it took me until last month to make a peanut butter cookie with almond butter. I've now made them three times in two weeks, and my little ones can't get enough. These are some of the easiest and simplest cookies I've ever made, and their taste far outshines their appearance.
These humble little cookies may not be pretty, but they are fantastic. They are full of almond flavor, which pairs beautifully with palm sugar; the chunky almond butter gives the cookies a wonderful nubby texture, and the cookies are satisfyingly dense. The dab of jam lightens them up and provides a lovely counterpoint to the richness from the nut butter. I can't get enough of them either!
Don't be alarmed if the dough seems greasy, they won't bake up that way.
Almond Butter Thumbprints
1 cup almond butter
1/4 cup (1/2 stick, 4 tablespoons, 2 ounces) unsalted butter, softened
3/4 cup palm sugar
1 teaspoon vanilla extract
3/4 cup unbleached white flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350. Line a baking sheet with parchment, set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the almond butter, butter and palm sugar until fluffy. Add egg, and beat until combined. Stir in vanilla. Add flour, baking soda and salt, and mix until just combined. Form dough into balls about 1 inch in diameter, or 1 ounce each. Flatten ball into disk, and form a small well in the center with a fingertip. Place disks 1 1/2 inches apart on prepared baking sheet. Spoon a dollop of jam - I use sugar-free fruit spread, use what you like - into each well you've created. About 1/2 teaspoon should do. Bake cookies for 12-14 minutes, or until very lightly browned. Cool completely on baking sheet.