It was the night before our third wedding anniversary and I offered to bake Mike whatever he wanted. He requested peanut butter cookies, but we only had a few tablespoons of peanut butter left. So he suggested almond butter cookies and I had one of those “you’re a genius! Why didn’t I think of that” moments. I did a little search and found this recipe, which I thought looked amazing. Sweetened entirely with maple syrup, no butter, and no white flour?! PERFECT! The dough tasted amazing and I could hardly wait until the cookies came out.
When they were done, I was pretty pleased with myself. Sure, they’re not exactly healthy, but they’re much healthier than your typical cookie, have a soft but slightly chewy texture that I adore, and they are vegan! Mike didn’t share my enthusiasm, though. He was thinking I’d keep the butter and sugar and all the unhealthy goodness of a peanut butter cookie, just using almond butter in place of peanut butter in my usual recipe.
“Did you healthy these up or something? Is there even sugar in here?” He asked as he tasted one. I tried to explain that maple syrup was even better than regular sugar, and that spelt flour was much healthier than white flour. He wasn’t sold, so now I owe him real peanut butter cookies. But for me, these are ideal, and if you like almonds, I think you’ll love them. They’re not overly sweet, but they do have a delicate maple flavor and as I said before, the texture is just about perfect. I’ll definitely be making them again, and I guess I won’t have to worry about sharing them!
(adapted from Sweet and Natural)
1/2 cup natural almond butter
1/2 cup maple syrup
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup spelt flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
Preheat the oven to 350 F and line a few cookie sheets with parchment or Silpats.
Beat the almond butter, maple syrup, vegetable oil, and vanilla in the bowl of a stand mixer until smooth. Gently stir in the flour, baking soda, and salt, and mix on low. Stir in the chopped almonds.
Drop by rounded tablespoon onto the baking sheets and bake until just set, about 10 minutes.
Let cool on the cookie sheets for a few minutes before transferring to wire racks to cool completely.