Liz Sun and Emily Venezky have brought their baking skills home for this outbreak…
BY // EMILY VENEZKY
Hot take: almond butter and other nut butters are ten times better than peanut butter. On a sandwich, mixed with chocolate, on fruit, eaten straight, and especially in these cookies. Most nut butter cookies recipes overdo it with butter and eggs, and then have three tablespoons of nut butter “for the taste.” But the oil and crunchy pieces in almond butter can hold together a cookie on their own and are so delicious already that they don’t need all those extra ingredients.
These simple cookies are especially easy right now when you are trying to eat out of your pantry and only restocking on perishables every two to three weeks. Don’t use up all your perishables in one go, instead, you can make these crumbly cookies multiple times. They are especially perfect with tea, ice cream, or a large glass of milk (oat milk recommended)!
Almond Butter Cookies
¾ cup Chunky Almond Butter (smooth is fine too!)
3 tablespoons butter
¾ cup sugar
1 cup All-Purpose Flour
½ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon vanilla extract
Heat oven to 375°F
Mix almond butter, butter, and sugar with an electric mixer or whisk in a medium bowl until creamy. Beat in the egg.
Add flour, baking soda, salt, and vanilla extract. Beat until smooth.
Form into 1 tablespoon-sized balls and place them 2 inches apart on a baking sheet.
Take a fork and make grid marks on the top of the cookies (for fanciness and the universal sign for baked goods with nuts).
Bake 7 to 9 minutes or until light golden brown. Cool on pan for one minute, then move to a wire rack (or platter) to allow them to cool.