Today, I'm featuring the latest cookbook in my ongoing series as part of the ABRAMS Dinner Party program! Home Made in the Oven by Yvette van Boven is perfect as cooler Fall temperatures settle in. This handy cookbook features tons of easy, comforting recipes that focus on three main oven techniques: baking, broiling, and roasting. There are so many recipes that caught my eye -- including Chicken Gyro Wraps, Vegetarian Enchiladas, and Blackberry Ricotta Cake. That said, I knew I had found the perfect recipe to spotlight when I saw the supremely simple Peanut Almond Cookies. These cookies are a cinch to make...and they taste heavenly. Because the recipe replaces standard wheat flour with almond flour, the cookies have a deep nutty flavor that takes basic peanut butter cookies to new heights of deliciousness!
Peanut Almond Cookies
from Home Made in the Oven
Ingredients (makes 24-32 cookies):
- Scant 1 cup peanut butter
- 1/2 cup + 1 tbs. packed dark brown sugar
- 1/2 cup + 2 tbs. granulated sugar
- 1 cup + 1 tbs. almond flour
- 2 eggs
- 2 tsp. baking powder
- Pinch of sea salt
- 1 tbs. flaky salt
Instructions:
Step 1: Preheat oven to 350℉. Line two large baking sheets with parchment paper or silicone mats. Swiftly mix all the ingredients except the flaky sea salt together to make a non-sticky dough.
Step 2: Using clean hands, roll little balls the size of walnuts and place them on the baking sheets, spaced a little apart (they will spread considerably). NOTE: I used a cookie scoop to ensure the size of my cookies was consistent -- and to ensure consistent baking.
Press them with a cookie stamp with silicone prints (available in baking or home goods stores), or use the back of a fork to place hatch marks and flatten the cookies. Sprinkle with the salt flakes. NOTE: I also sprinkled the cookie dough rounds with a bit of granulated sugar before pressing them with a fork.
Step 3: Bake the cookies in the middle of the oven (one sheet at a time) for 8-10 minutes, until nicely browned. Stay around, because this will go pretty fast. Allow the cookies to cool somewhat before removing them from the baking sheet and letting them cool further on a rack.
These cookies are supremely nutty thanks to the double dose of nuttiness provided by the almond flour. They're delicious served warm from the oven with a glass of ice-cold milk...but they're just as chewy and delicious a day later. If they last that long, that is! I made these cookies while visiting my family...and they demolished them the same day. We all loved them so much that I made a second batch the next day. For me to bake two days in a row means two things: the recipe is simple and quick...and the taste is amazing. I can't wait to include them in my holiday cookie tray gifts!
Disclosure: I received a copy of Home Made in the Oven as part of the ABRAMS Dinner Party program. All opinions shared are solely my own.
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