
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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