Guest guest Posted January 15, 2003 Report Share Posted January 15, 2003 You could see if this works. I've adapted it from a recipe I found on another list. 1 cup almond butter (or other nut butter) 1 cup sugar (I used turbinado that I whizzed in the blender to make into a finer grind) 1 large egg sub 1 t baking soda 1/2 t salt (opt) chocolate chips Adjust the oven rack to the middle position and preheat the oven to 350F. Line baking sheets with parchment paper. In a large bowl with an electric mixer on medium speed or a wooden spoon, beat the almond butter and sugar until well combined; set aside. With the mixer on medium speed or with a wooden spoon, beat the egg sub into the peanut butter mixture along with the baking soda and salt, if using, and chocolate chips and mix until well combined. Roll level teaspoons of dough into balls and arrange them about 1 inch apart on the baking sheets. With the tines of a fork, flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake the cookies in batches on the middle rack until puffed and pale golden, about 10 minutes. Transfer the sheet to a wire rack to cool and to allow the cookies to turn firm for 2 minutes, then transfer the cookies to the rack to cool completely. Makes about 50 cookies; may store in an airtight container at room temperature for up to 5 days. Susie momma to Sarah Rose (May 9, 1995), Emily (April 8, 1998) and Anna (March 15, 2001) Quote Link to comment Share on other sites More sharing options...
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