During this recent cookie-making expedition, I happened to have some almond butter in the refrigerator that I wanted to finish up, which turned out to be just enough for a half-recipe of Julia Ferre's "Sweet Nut Butter Cookies" (page 171 of Basic Macrobiotic Cooking — available from the George Ohsawa Macrobiotic Foundation's website).
The ratio of sweetener to flour was very different than your traditional sweet cookie. For example, a typical recipe for peanut butter cookies might have anywhere from 1 to 1 1/2 cups of sugar and only 2 cups of flour, whereas Julia's recipe has only 1/4 cup of sweetener and 3 cups of flour!
Sweet Nut Butter Cookies (half recipe)
350 degrees F. oven
15 minutes
oiled cookie sheets
1/2 cup almond butter
1/4 cup maple syrup
1 cup water
1/2 teaspoon sea salt
1/4 teaspoon vanilla extract
3 cups whole wheat flour
Mix the ingredients together in a bowl. Shape into tiny balls with your hands and flatten them with a fork dipped in water on top of an oiled cookie sheet. Then bake in a preheated 350-degree oven for about 15 minutes.
The result? A very intense, solid cookie, just sweet enough to satisfy and hearty enough for a small mini-meal! Next time, I'm going to use freshly ground flour and a half teaspoon of almond extract to intensify the flavors even more.
Here is the list of my favorite cookie recipes I made in the past couple of weeks:
- Half-recipe of Sweet Nut Butter Cookies (Vegan)
- Oatmeal Fruit and Nut Cookies (including 1 egg)
- Oat Biscuits With A Little Dried Fruit
- Cindy's Vegan Oatmeal Raisin Cookies
- Black Bean Brownies #1
- Black Bean Brownies #2
Related Blog Articles:
The Benefits Of Whole Foods
No More Sugar
What Counts As Sugar?
Trying Out New Cookie Recipes
Peanut Butter — My Oldest Most Favorite Food
