This recipe was inspired by a co-worker who suggested I substitute Almond Butter for Peanut Butter. For the past two years I’ve developed an utter disdain for peanut butter for reasons unknown. I also hate the smell and just the thought of it makes me want to vomit.
I searched around for some recipes and I found a pretty good on on goodLife (eats). I tweaked the recipe to reflect my addition for cranberries. I took out the crushed almonds that she suggest and everything I used was organic. Huge improvement for my heart attack Apple Crisp. (A healthy version of that will come eventually.)
- 2 1/2 c whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp crushed sea salt
- 16 Tbs (2 sticks) salted organic butter, softened but still cool
- 1 c brown sugar
- 1 c raw turbino sugar
- 1 c almond butter
- 2 large organic brown eggs
- 2 1/2 tsp vanilla
- 2 c dried cranberries
- Combine flour, baking soda, baking powder, and salt into a medium size bowl. Then set aside.
- Beat butter in a large bowl until creamy. (If your butter is not softened, microwave it for thirty seconds)
- Add sugars beating until fluffy.
- Beat in almond butter until fully mixed.
- Beat in vanilla and then eggs, one at a time.
- Gently stir in the dry ingredients.
- Add enough cranberries to taste.
- Line baking sheet with parchment paper or spray with nonstick cooking spray. Preheat oven to 350 degrees F.
- Roll cookies into small balls.
- Place on baking sheets and press each ball once with a fork.
- Bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed.
- Cool on sheets for 4 minutes before transferring to a cookie cooling rack.
- Store cookies in an airtight container to retain soft chewy texture.
These cookies are perfectly paired with Almond Milk. Yum!
Try the recipe out and tell me what you think. So far I’ve had four cookies!