On the menu today – have it your way Almond Butter Cookies – grain-free or just gluten-free.
Either way, one bowl, one spoon, and you’ve got cookies.
I’m a fan of the classic cross hatch pattern on peanut butter cookies. But I wanted some of these to look a little bit different. My friend from Zest Bakery (if you live in the SF Bay area you’ll want to stop there for a treat) once made cookies using a vintage potato masher to stamp a design on the cookie tops and instantly I coveted the idea. So off I went to my favorite shopping place. My computer.
It took a while (minutes, even) to locate one with an interesting pattern. By the time it arrived I’d moved on to another project and tucked the masher into a safe place (read: lost). That I’ve never used it for potatoes is just a slight oversight (or out of sight). In fact, it was hiding in a cupboard that held the booze – I ran out of drawer space. I’m lucky it fell on my head when I opened the cupboard door otherwise all of these cookies would have ordinary cross hatches on them. Instead they have
the measles cross hatch bumps which is way more interesting.
Make sure to cover the dough with plastic wrap before flattening them and they ought to be chilled a bit – it’s all in the directions. One batch uses cross hatches – those would be the grain-free. The other uses the masher and those are gluten-free. This is the masher I used.
I’ve included both grain-free and regular gluten-free ingredients in the recipe. Be sure to pick the one you want and follow that list – there’s the ever useful “or” between the flour mixes.
Use any almond butter you like but be sure to stir it up really well before measuring. I used a no-mix brand which was a bit easier to scoop (yes, l.a.z.y.).
Want a cookie? Got coffee? Wait. Got a potato masher? Ok, then.
|Almond Butter Cookies|| |
- 130 grams unsalted almond butter (1 cup)
- 42 Spectrum solid shortening (3 tablespoons)
- 1 extra large egg
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 100 grams brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- ½ teaspoon baking soda
- For Grain-Free:
- 200 grams blanched almond flour (2 cups)
- 70 grams tapioca flour (1/2 cup)
- For Conventional GF Flour:
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 50 grams granulated or brown sugar for rolling/sprinkling (1/4 cup)
- Kosher salt for sprinkling (optional)
- Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl beat together almond butter, shortening, egg, salt, vanilla and almond extracts until well combined. Stir in brown and granulated sugars and beat until the mixture is light and fluffy. Stir in baking soda. Then add either grain-free flour or conventional gluten-free flour blends and stir until incorporated. Knead dough if necessary with clean hands until it comes together.
- Scoop by heaping tablespoons and roll into balls. Chill dough balls for about 20 minutes. Roll balls in sugar and place 8-10 on a baking sheet. Using a piece of plastic wrap covering each dough ball, flatten the cookie with the bottom of a glass. Optional: Using tines of a fork or another kitchen gadget (like the masher) make a design on the top of the cookie. Sprinkle a tiny bit of leftover rolling sugar and salt, if using on top of the cookies. Bake 8-12 minutes or until edges begin to brown. Cool for ten minutes and then transfer cookies to a rack to cool completely. Makes about 2 dozen cookies.