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
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.
Tagged: almond milk, aluminum-free baking powder, brown sugar, chunky almond butter, chunky peanut butter, Cookie, dark chocolate, evaporated cane sugar, free-range egg, peanut & almond butter cookie, peanut butter almond butter cookie, peanut butter cookie, sea salt, vanilla, white flour