Description
This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.
Ingredients
- 1 cup shortening
- 1 cup creamy almond butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 tablespoons hot water
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening
- almond butter
- brown sugar
- and white sugar in a bowl until smooth. Combine hot water
- baking soda
- and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
- Bake in preheated oven until golden brown
- 8 to 12 minutes.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 24