Almond Butter Button Cookies

The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.  Each month members post recipes to their blogs following a theme set by the group moderators.  Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.

We’ve all been there. You have to prepare a meal for your family or bring a baked item to an event but you’re way overdue for a trip to the grocery store and there’s no time to go now.  So, you stare into the refrigerator and rummage through your pantry trying to figure out what you can throw together using only the ingredients you have on hand.  Such was the genesis for this month’s Recipe Redux theme – Spring Clean the Kitchen.  The challenge was to develop a recipe using at least 3 ingredients you currently had in your kitchen – no trips to the grocery store allowed.  In keeping with the spirit of the theme, I opted to create a dessert/snack using a few of my favorite healthy baking staples, and to keep the ingredient list short.  The result is these adorable and delicious Almond Butter Button Cookies.

I wanted to incorporate chocolate into Almond Butter Button Cookies but I didn’t want it to be a dominant flavor, so, rather than mixing a bunch of chocolate into the dough I used it instead to create “buttons” by inserting a single chocolate baking chip, flat side up, into the center of each cookie.

Almond Butter Button Cookies have a texture similar to that of an almond macaroon.  When you take a bite, there’s no snap or dribble of crumbs as there would be with most other cookies – just a soft and chewy interior, with a tiny burst of bittersweet chocolate at the center.

It’s nice to know that no matter how bare my cupboards get I’ll always be able to bake up a batch of Almond Butter Button Cookies!

Almond Butter Button Cookies

 

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Author: QUEEN OF MY KITCHEN

Serves: 18 cookies

Ingredients

• 1 cup (256 grams) almond butter
• ½ cup (96 grams) coconut palm sugar
• ⅓ cup maple syrup
• 1 egg
• ½ teaspoon vanilla
• Pinch of salt
• 18 (about ½ ounce) bittersweet chocolate baking chips

Instructions

1. Preheat the oven to 350 degrees.
2. Stir together all ingredients, except chocolate chips, until a smooth, sticky dough forms.
3. Using a 1 ounce ice cream scoop, place balls of dough on two parchment or silicone lined baking sheets. Use the bottom of a glass that has been covered with plastic wrap to flatten each ball of dough to a thickness of ½ inch. Push one chocolate baking chip into the center of each cookie, flat side up.
4. Bake on the bottom racks of the oven for 12 minutes, rotating the baking sheets halfway through the cooking time.

Notes

Use an all-natural almond butter made from dry roasted almonds. Be sure to stir it thoroughly before measuring.

3.5.3226

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