Almond Butter Cookie Recipe Best Rated

Recipe for Almond Butter Cookie Good Life Eats

WebDec 4, 2018 · Roll cookies into 2 Tbs sized balls. Place on baking sheets and press each ball twice with a fork to make a crisscross design. Bake …

1. Line baking sheet with parchment paper or spray with nonstick cooking spray.
2. Preheat oven to 350 degrees F.
3. Combine flour, baking soda, baking powder, and salt. Set aside.
4. Beat butter until creamy.

Preview

See Also:

Show details

Almond Butter Cookies (3 Ingredients!) Wholesome Yum

WebNov 28, 2022 · Mix. In a large mixing bowl, combine almond butter, eggs, Besti, vanilla, and salt. Stir well. Scoop. Using a medium cookie scoop, place 12 balls of dough onto a …

Rating: 5/5(7)

Preview

See Also:

Show details

The Easiest 3Ingredient Almond Butter Cookies

WebDec 15, 2014 · Instructions. Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking …

Rating: 4.4/5(27)
1. Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.
2. In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
3. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.

Preview

See Also:

Show details

Almond Butter Cookies (Just 5 Ingredients!)

WebJul 13, 2022 · Instructions. Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.**. Add all of the ingredients to a …

1. Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.** Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky.
2. Form the dough into ping pong sized balls, rolling them gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky.
3. Place 8 dough balls on each parchment-lined cookie sheet spaced about 2 inches apart, making sure each ball is about the same size for even cooking time. Use the back of a fork to slightly flatten each cookie and make a crisscross pattern on the top (you may need to wet the fork in between each cookie if the dough is too sticky.)
4. Bake each sheet of cookies individually for 10-11 minutes, until lightly browned but not too dark on the bottoms. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it right onto a cooling rack or other surface to prevent the cookies from continuing to cook on the cookie sheet. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days (but let’s be honest, they’ll never last that long).

Preview

See Also:

Show details