I have been wanting to finish up a jar of almond butter that has been sitting in the back of the kitchen cabinet for a while now!
Both kids have not really embraced almond butter as much as I would like them to! Sylvester likes to dip apple slices into almond butter mixed with honey once in a while , nothing more. If left to himself it would be an entire jar of Nutella for a few slices of apple! Well, that is a whole different story. Can’t blame him though ! Have you tasted that stuff ? So addictive!
This cookie is adaptable to any fixins that you might find in your pantry. Substitute sweetened coconut for the unsweetened if that is what you have on hand. These huge cookies are perfect with your morning coffee or milk for the kiddos ..
1/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup unsweetened coconut flakes
1/4 cup dried cranberries
1/4 cup rolled oats
1/4 cup Rice Krispies cereal
1/4 cup semi sweet chocolate chips
1/4 cup toasted almonds, chopped
1/4 cup unsalted butter, room temperature
1/2 cup golden brown sugar
1/2 cup almond butter
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Toss first 9 ingredients (flour to almonds) together in a medium bowl, set aside.
Add butter and brown sugar to a medium bowl, beat with an electric hand mixer until smooth and creamy (30-40 seconds). Add almond butter, egg and vanilla extract, beat until well mixed. Switch to a wooden spoon and stir in the dry ingredients until well mixed. Drop 1/4 cup measure of dough on the baking sheet , spacing evenly. Bake for 24-25 minutes (rotate pan halfway through baking) until golden brown. Cool completely in pan set on a wire rack.
Makes 7 huge cookies