Recipe from Whole Foods
Whole Wheat-Almond Butter Cookies
These are wonderful! Just made a batch for Paul and Vicki.
Makes about 24 cookies
This
easy cookie dough is rich and wonderfully flavorful. You can use it to
make either simple hand-shaped round cookies, or roll it out and use
cookie cutters or a small sharp knife to cut it into fun seasonal
shapes.
Ingredients
1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup almond butter
3/4 cup plus 2 teaspoons brown sugar, divided
1/4 cup So Delicious unsweetened coconut milk beverage or plain unsweetened almondmilk
2 teaspoons grated fresh ginger
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup almond butter
3/4 cup plus 2 teaspoons brown sugar, divided
1/4 cup So Delicious unsweetened coconut milk beverage or plain unsweetened almondmilk
2 teaspoons grated fresh ginger
1 teaspoon pure vanilla extract
Method
In a small bowl, whisk together flour, baking powder
and salt. Use an electric mixer to beat together almond butter and 3/4
cup brown sugar until slightly fluffy. Beat in the coconut milk,
followed by the ginger and vanilla. Turn the mixer to low speed and stir
in the flour mixture just until combined. If you'd like to make round
cookies you can bake them immediately. If you'd like to make rolled
cookies, gather the dough into 2 balls, knead each once or twice, and
flatten each into a disk; cover and refrigerate until chilled, at least 3
hours or up to 2 days.
Preheat oven to 350°F and line 2 baking sheets with parchment paper. For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets. Use the back of a fork to press down and flatten the cookies slightly. For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll one disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.) Cut out shapes with cookie cutters or with a paring knife. Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.
Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar. Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.
Preheat oven to 350°F and line 2 baking sheets with parchment paper. For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets. Use the back of a fork to press down and flatten the cookies slightly. For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll one disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.) Cut out shapes with cookie cutters or with a paring knife. Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.
Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar. Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.
Nutrition
Per serving (1 cookie): 100 calories (35 from fat),
4g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 13g total
carbohydrate (2g dietary fiber, 8g sugar), 2g protein
For health and strength and daily Bread, We give you thanks, O Lord.
Check in tomorrow for another tasty treat.
Stacey Beth and Laurie
"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –
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