Almond Butter Cookies (Cut-out)
Crispy, chocolaty almond cookie hearts to brighten up any occasion. This almond butter cookie recipe is versatile because you can use this as a base recipe to make different themed cutouts for any holiday like Halloween, Christmas, Easter and more.
Ingredients
- 1 cup almond butter creamy
- ¾ cup sugar
- ¾ cup coconut palm sugar
- 3 teaspoons Ener-G egg replacer + 4 tablespoons water for 2 eggs
- ⅓ cup 2% milk
- 1 teaspoon vanilla extract
- 2-½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Substitutes:
- almond butter = peanut butter or any other seed butter
- EnerG egg replacer = 6 tablespoons aquafaba
- coconut palm sugar = brown sugar
- 2% milk = non dairy milk of your choice
Topping:
- ¾ cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1-2 tablespoons milk
Instructions
- In a small bowl whisk together the Ener-G egg replacer and water; set aside. Sift the flour, baking powder and baking soda in a large bowl and keep it aside.
- In another large bowl, cream together the almond butter and sugars until light and fluffy, about 4-5 minutes.
- Beat in the egg replacer mix, milk and vanilla.
- Add to the sifted flour mix to the creamed mixture and mix well.
- Cover and refrigerate for 2 hours or until easy to handle.
- Divide the cookie dough into two halves and place one half in between two parchment papers and flatten it using a rolling pin or press it evenly with a flat bottomed vessel spreading it into a large circle which is about ½ inch thickness.
- Cut into desired shapes with 2-in. to 4-in. cookie cutters. Place an inch apart on a baking sheet lined with parchment paper.
- Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
- Decorate the cookies as you desire. You can either frost it with ready-made icing and sprinkled colored sugar on it or pipe it with cool designs or dunk it in melted chocolate or spread Nutella on the bottom of a cookie and top it with another cookie to make chocolate cookie sandwiches like I have done.
Topping:
- In a medium size bowl add the chocolate chips, butter and few drops of milk and melt it in a microwave oven until smooth. Add more milk if needed. Use a fork to break the chocolate chips.
- Let the melted chocolate cool a bit and then dip the cookies in it and place it on a cookie sheet lined with parchment paper.
- Once all the cookies are done leave the cookie sheet in the refrigerator for the chocolate to harden up. You will have to store the cookies in the fridge otherwise the chocolate will begin to melt.
Notes
- I have used Ener-G egg replacer for 2 eggs in the recipe. 6 tablespoons of aquafaba should work too because I have tried this egg substitute in cookie recipes and it's perfect. I'm guessing that flax eggs might not yield crispy cookies. I wouldn't know for sure without trying.
- The baking time depends on the thickness of the cookies. For my first batch, I spread the dough pretty thin and got very thin and crispy cookies. 8 minutes was perfect for it. The second batch I rolled the dough a bit thicker than the first batch and had to bake the cookies for 10-11 minutes. The number of cookies you will get also depends on the thickness of the cookies.
- The topping recipe is not for the entire batch of cookies. I just wanted to try a little and keep the remaining cookies plain. The given measurement was enough to coat 42 cookies. You will have to add milk in small increments to get the right consistency for dipping.
Nutrition
Serving: 96Cookies | Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 18mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 0.002mg | Vitamin D: 0.002µg | Calcium: 15mg | Iron: 0.2mg
