My inspiration for these cookies came from a bottle of unused *homemade* almond butter and the fact that my little man wants cookies ALL.THE.TIME. (Thanks Peppa for your not so desirable dietary habits)
I created a simple recipe with minimal ingredients and Voila! –> a tasty and nutritious snack for the family. Almonds are a dietary source of Vitamin E (antioxidant), healthy fat, fiber and protein. They’ll fill you up and satisfy you a lot longer in comparison to flour based cookie alternatives. And with anything, portion control is key so stick to the serving size of two cookies.
Almond Butter Thumbprint Cookies
Ingredients
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 cup crushed almonds
1 cup almond butter, room temperature
2 tablespoons butter, unsalted
7 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into one inch sized balls and place 2 inches apart onto an ungreased baking sheet.
- Bake until golden brown, approximately 15 minutes.
If you bake these, let me know how yours turn out! Drop a comment below.
