Soft, delicate almond butter cookies with a smooth almond butter filling! These Almond Nutter Butters are nearly addictive! Whether you're like me and your diet excludes regular peanut butter sandwich cookies, or whether you know and love Nutter Butters already, you're gonna love this almond version! They're healthier than processed and saturated fat ridden sandwich cookies from the store, plus this recipe comes with chocolate and double chocolate versions for all my fellow chocolate lovers!
Yields: 10-12 2 inch sandwich cookies
Difficulty: Medium
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Quick Notes:
The type of almond butter you use matters! I've had these cookies go wrong many times simply because the almond butter I used messed with the texture of the cookie. The almond butter acts as a binder in this recipe, so its important you use a very smooth almond butter such as Kirkland's Creamy Almond Butter (pictured below) I found at my local Costco at 27 ounces for just $9.
These cookies expand about a centimeter total when they bake, so keep in mind that the size you shape them should be a little smaller than the size you want the finished product to be.
If you have a silicone baking mat or can acquire one, I highly suggest using one. This will help prevent spreading, and also help with the overall texture of the cookie. I also use the silicone baking mat to shape my cookies on because it allows me to slip a drawing of an almond under the mat and use it as a stencil to shape the dough on.
Chocolate-y Variations:
For a Chocolate Almond Butter Creme Filling, just add 1/2 tablespoon cocoa powder to the almond butter creme filling.
For Double Chocolate Almond Nutter Butters, replace 2 tablespoons of the Bob's GF 1:1 flour with 2 tbsps cocoa powder in Step 1 and ad 1/2 tablespoon cocoa powder to the creme filling.
For Chocolate Espresso Almond Nutter Butters, add 1 tsp espresso powder to the dry ingredients and replace 2 tablespoons of the Bob's GF 1:1 flour with 2 tbsps cocoa powder in Step 1
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Ingredients
For the Cookies:
1/4 cup (half a stick) vegan butter, cold (I use Earth Balance sticks)
1/4 cup brown sugar
2 tbsps granulated sugar
1/2 tsp vanilla extract
A small dash of salt
1/4 cup smooth almond butter, preferably cold
1/4 cup + 2 tbsps Bob's Gluten Free 1:1 Baking Flour
1/4 cup + 2 tbsps fine almond flour
1/2 tsp baking soda
1 tbsp corn starch
For the Almond butter Creme Filling:
1/4 cup almond butter
1/4 cup powdered sugar
1 tbsp water
1/4 tsp vanilla extract
Method
1. In a small container, combine your Bob's GF flour, almond flour, baking soda, (cocoa powder if using), and corn starch. Mix until combined.
2. In a medium bowl, mix your brown sugar, granulated sugar, salt, and vanilla extract.
3. Cube your vegan butter into 1 cm cubes and fork/beat it into the sugar mixture until there aren't any butter bits larger than the size of a pea.
4. Mix in your 1/4 cup almond butter.
5. Add your flour mixture in increments, mixing until you've you can form a ball of dough and there aren't any visible pieces of butter.
6. Refrigerate your dough for 5-10 minutes while you prepare the filling.
7. Combine your almond butter, vanilla extract, powdered sugar, (cocoa powder if using), and water in a small bowl. Mix until thoroughly combined and refrigerate.
8. Once your dough has had a chance to chill, place a silicone baking mat on a baking sheet and remove your dough from the fridge.
9. Using a 1/2 tablespoon measurement, scoop uniform amounts of dough onto your silicone mat and shape them into an almond shape. I drew the almond shape I want beforehand on paper so I can slip the paper underneath the transparent baking mat and use it as a stencil for uniformity. Make sure your cookies are spaced about 2 centimeters apart from each other.
10. Once you've shaped all of your dough, use a toothpick to draw grooves on half your cookies. Preheat your oven to 350 degrees Fahrenheit and stick the cookies in freezer while it heats up. If your oven takes more than 10 minutes to preheat, transfer the cookies to the fridge until the oven is ready.
11. Bake the cookies for 10-12 minutes (10 for softer cookies, 12 for crisper cookies). Let them cool completely then spread equal amounts of filling onto half your cookies. Sandwich a dry cookie on top and enjoy!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!
- Eli
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