Te Ciasteczka z masłem migdałowym are easy, crunchy cookies made with just Składniki 4. They are naturally gluten-free, packed with healthy fats, and refined sugar-free.
Similar to peanut butter cookies, almond butter cookies are zdrowsze, using almond butter as a fat, no added oil, and no added butter. Almond butter is packed with omega-3 and omega-6 fatty acids and protein, and is a healthier way to make cookies than using butter.
Te pliki cookie są super łatwy to make. The only thing you must choose right is the almond butter – unsalted, no added sugar, no added oil, and a fresh jar that you just opened before baking. You need the almond butter to be super smooth and drippy or the dough will be dry and impossible to form without adding oil.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Ciasteczka z masłem migdałowym
Skład
- ½ kubek Masło migdałowe - Zauważa 1
- 1 kubek Mąka migdałowa - Zauważa 2
- 3 łyżka stołowa Syrop klonowy - Zauważa 3
- ½ łyżeczka Proszek do pieczenia
Opcjonalnie
- ½ łyżeczka Ekstrakt waniliowy
- ¼ łyżeczka Sól - if almond butter is unsalted
Instrukcje
- Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the cookie sheet with oil spray. Set aside.
- In a mixing bowl, add almond butter, maple syrup, vanilla extract, almond flour, and baking powder.
- Stir with a rubber spatula until it forms a smooth thick and sticky cookie dough. If too dry, this can happen if you don't use a fresh jar of drippy almond butter, add a bit of melted coconut oil or light olive oil, 1 teaspoon at a time.
- Generously oil your hands, grab a tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet leaving a thumb of space between each ball.
- Grease the back of a fork with a light-flavored oil. Press down the cookie dough ball using the back of the fork, and press it again in the opposite direction to form a crisscross pattern on top of the cookies.
- Bake the cookies on the center rack of the oven for 12-14 minutes at 350 °F (180 °C) until golden brown.
- Let the cookies cool down on the baking sheet at room temperature for 1 minute. Do not touch them as they are soft and harden as they cool down.
- Transfer to a wire rack and follow the instructions below in the notes if you want to decorate the cookies.
Komentarz
Odżywianie
Składniki i zamienniki
You only need 4 base ingredients to make these cookies.
- Masło migdałowe – Almond butter acts as the base for the cookies, providing structure, moisture, and a rich nutty flavor. You can also use peanut butter or sunflower seed butter (for a nut-free option). Ensure the substitute is natural, unsweetened, and drippy.
- Mąka migdałowa – Almond flour adds a soft, tender texture to the cookies and keeps them gluten-free. You can use sesame flour or sunflower seed flour for similar results. Oat flour can be used, but adjust to ¾ cup per 1 cup of almond flour. Avoid all-purpose flour, as it makes the cookies dry.
- Syrop klonowy – It naturally sweetens the cookies without refined sugar. You can also use agave syrup or coconut nectar.
- Proszek do pieczenia – This leavens the cookies slightly, creating a light texture.
- Ekstrakt waniliowy – This optionally adds flavors.
How to Make Almond Butter Cookies
Te ciasteczka są naprawdę łatwe w przygotowaniu. Oto jak je zrobić na zdjęciach.
Wymieszaj suche składniki w misce.
Incorporate the almond butter and stir with a spatula.
When the dough sticks together, form small dough balls and place them on a baking sheet.
Use a fork to press a crisscross pattern on the cookies and bake them for 12-14 minutes at 350 °F (180 °C).
Porady Carine dotyczące pieczenia
I have a few more tips to help you make the best possible cookies.
- Use Fresh Almond Butter – Drippy almond butter blends better into the dough, while older, drier almond butter can make mixing challenging. If needed, warm the almond butter slightly for a smoother consistency.
- Don’t Skip Oiling Your Hands – Generously oiling your hands prevents the sticky dough from clinging as you roll it into balls.
- Chill the Dough if Needed – If the dough feels too sticky, refrigerate it for 10-15 minutes before rolling. This also helps cookies hold their shape during baking.
- Control Spreading – Space cookies at least 1 inch apart, as they may spread slightly during baking.
- Enhance Texture with Add-ins – Fold in chopped nuts, cacao nibs, or shredded coconut for added crunch and flavor.
- Fork Grease Technique – Grease the fork with oil before pressing down the cookies to avoid dough sticking and tearing.
- Watch Baking Time – Bake just until the edges are golden. Overbaking can make the cookies too dry.
- Całkowicie fajne – Allow cookies to cool fully on the baking sheet before transferring, as they are delicate when warm and firm up as they cool.
- Double the Batch – These cookies freeze well, so consider doubling the recipe for quick treats later. Freeze unbaked dough balls or baked cookies for up to 3 months.
- Decorate for Christmas – Dip in melted dark chocolate and sprinkle with chopped nuts or coarse sea salt for a gourmet touch.
thank you for this! can I add some protein powder to the batter to make it protein packed?
Protein powder absorb a lot of moisture, you can’t add it without changing the recipe. The cookies will be dry and crumbly.
Can’t wait to make them!
Dziękuję za podzielenie się przepisem!
♥ ️ ♥ ️