More cookies this week, cos, well, why not?! I’ve been wanting to experiment with almond butter for a while now, having stashed a couple of jars in my cupboard a while ago. So here’s the results! Not as nutty as peanut butter, but a really gorgeous, subtle almond flavour. Goes perfectly with chocolate, and can be substituted for any nut butter you fancy. Why not do some experimenting of your own?
Chocolate Dipped Almond Butter Cookies
Makes about 20 cookies
240g crunchy natural almond butter
100g baking spread or butter
60g caster sugar
120g light brown sugar
1 tsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
pinch of salt
200g dark chocolate
- Preheat your oven to 180°C/160°C fan/Gas Mark 4 and line a couple of baking sheets with baking paper or silicone sheets.
- Pop your almond butter, baking spread and sugars in a bowl and beat until well combined.
- Add the egg and vanilla and mix well.
- Add the flour, bicarbonate of soda and salt and combine.
- Pull off chunks of the cookie batter and roll into balls. The mixture will be quite oily – don’t worry! It’s just the natural nut oil.
- Press each ball between your hands to flatten to about 1cm thick and place onto your baking sheets.
- Bake in your preheated oven for 8-10 minutes. They’ll still be very soft, but they’ll be just starting to crack.
- Remove from the oven and leave to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
- Leave the cookies to cool. (I know, sorry! – You can eat them warm, as is though, if you can’t wait, or don’t want to chocolate dip them.)
- Melt the chocolate in a small, heatproof bowl over a saucepan of simmering water or in the microwave in 30 second blasts.
- You can either dip the cookies into the chocolate, or use a spoon to spread chocolate over half the cookie.
- If you want, blitz up some raw almonds and sprinkle over the melted chocolate for added almondyness.
- Pop them back on your cooling rack to dry before sharing with your friends! (or not…)