Some people are chocolate chip cookie fans, while others prefer peanut butter (I’m a loyal member of the peanut butter cookie team). But after tasting an almond butter cookie at a local health food shop, I HAD to come up with my own recipe.
These Almond Butter and Jelly Cookies are a not-too-sweet, healthier cookie that’s perfect when you want a guilt-free treat. They contain no refined sugar, dairy or peanuts, and can easily be made gluten-free by using a one-to-one gluten-free flour blend. (Make them vegan, that’s how I enjoy them. Notes in the recipe)
I enjoy almond butter for snacking, in smoothies or with jam on an English muffin. You may not have considered trying almond butter before, as it can carry a higher price tag. But some bulk stores carry cost-effective jars of organic and raw almond butter, and almonds are a very healthy food. Rich in vitamin E (an antioxidant) and B-12, zinc, magnesium and potassium, they’re also a good source of protein and fiber. Runners and fitness enthusiasts often pack almonds as a healthy on-the-go snack.
The Almond Board of California reminds us not all nuts are created equally, “when compared ounce for ounce, almonds are the tree nut highest in protein. A handful of almonds provide 6 grams of protein, 4 grams of filling fiber and 13 grams of ‘good’ monounsaturated fat to keep you feeling energized and satisfied.”
Some food boutiques sell delicious flavored almond butters … at boutique prices. If you’re adventurous in the kitchen, buy raw almonds in bulk and blend them in a high-powdered blender or food processor to make your own custom-flavored butter – just add cinnamon, maple syrup, chocolate, coconut, raisins, honey or chia spice.
Make a batch of bites for a mid-afternoon, on-the-go snack or a treat for children, as an alternative to a sugar dense bars and cookies. You could eat almonds or three of these Almond Butter and Jelly cookies. You know which I’d prefer.
P.S. I made a batch of gluten-free cookies using Bob’s Red Mill 1 to 1 gluten-free flour and they were just fine.
- 1 cup raw, unsweetened almond butter
- 1 egg
- ¼ cup maple syrup or raw, organic agave
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ teaspoon salt
- 1 cup whole wheat white flour
- ¼ to ½ cup strawberry jam
- Powdered sugar (optional)
- Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the almond butter, egg, maple syrup, coconut oil, vanilla extract, almond extract and salt until smooth. Stir in the flour until combined.
- Form into 1-inch balls and space 2 inches apart on the baking sheet. Gently press the center of each ball with your thumb, then fill the thumbprint with strawberry jam.
- Bake for 20 to 25 minutes, until golden. Remove from the baking sheet and gently place on a cooling rack.
- After cooled and before serving, sprinkle with powdered sugar.
I also made this using 1/4 cup of coconut flour instead of the 1 cup of wheat flour and they came out fantastic!