Peanut + Almond-Butter Cookies

June 24, 2009 § Leave a comment


Whoa, these were good.  Huge, chewy, dense, savory –  I give them my big seal of approval.  Don’t leave out the almond butter; I promise, you won’t regret it.

End note: At some stores a jar of almond butter can cost ten bucks.  That’s ridiculous!  Instead, buy a bunch of almonds in bulk and whirl them in a food processor for about 7 minutes.

1/2 cup (1 stick) unsalted butter
3/4 cup chunky, natural peanut butter
1/4 cup chunky, natural almond butter
1/2 cup evaporated cane sugar
1/2 cup brown sugar, loosely packed
1 egg
3 tablespoons almond milk (or milk alternative)
1 teaspoon vanilla

1 + 1/4 cup white flour
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon sea salt

1 cup+ chopped dark chocolate



1.  Mix butters, sugars, egg and vanilla in a large bowl.

2.  In a separate bowl, mix flour, salt and powder and toss with a fork.  Add flour to wet ingredients and stir just until incorporated.  Add dark chocolate, stir.

3.  Chill at least 4 or 5 hours or over night.

4.  Preheat oven to 375 degrees.  Grease a baking sheet. Form cookies in twelve or thirteen spheres and flatten slightly, about a half-inch thick.  Bake until edges are golden-brown, between 12-17 minutes.


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