If you follow along, you know that we’ve been on a remodeling adventure for the past month and a half. For about 4 weeks we were without a true kitchen as cabinets were refinished, and new counters, appliances, sinks, faucets and lighting were all added. I’m back in the kitchen now and loving again the sweet rhythms of cooking!
The work in our house continues though as two bathroom have been gutted and are undergoing a complete head-to-toe makeover. To give you a feel for the activity level around here, take this past Friday as an example – moving through the house, performing as if choreographed, with their own specialized tools, were 2 carpenters, 2 drywallers, 2 electricians and 3 tile-setters (all at once). Add to that a couple of dogs (and me) and you see there’s no lack of good company. How do we say thanks? Sometimes simply with cookies.
These are a take on the classic peanut butter cookie – BUT – with almond-butter & roasted almonds instead – and with whole grains like whole wheat, quinoa and millet flours. (Quinoa & millet flours both contribute to a softer texture and add much more protein than traditional wheat flour. If you don’t have access to the specialty flours or simply want to use all wheat, use 1½ cups whole wheat flour. These will not be quite as tender however…but don’t let that stop you!) There’s no added fat here, only that found in the almond butter. And (it was said) these
are were absolutely delicious!
A few sweet & (sort of) healthful bites for the many helping hands…
Almond-Butter Cookies with dry-roasted Almonds
1 cup smooth almond butter (I use & love the roasted variety)
½ cup dark brown sugar, packed
½ cup granulated sugar (or substitute with coconut sugar)
¼ cup water
1 large egg
2 Tablespoons honey
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup whole wheat flour
½ cup quinoa flour
¼ cup millet flour
2½ ounces (about ½ cup) slivered almonds
Preheat oven to 350°F (175°C). Line 1 or 2 baking sheets with parchment paper.
Spread slivered almonds over a cookie sheet and roast until golden brown. Remove from oven and allow to cool a few minutes, then chop into medium fine pieces. Set aside.
In a medium bowl, measure out the whole wheat flour, millet flour, quinoa flour, salt and baking soda. Stir well to incorporate.
In the bowl of a stand mixer, if you have one: Cream together the almond butter, the 2 sugars, water, egg, honey, and vanilla and almond extracts until smooth. Add the dry ingredients, including chopped almonds. Mix until well-combined (but don’t over-beat.)
Drop dough onto the prepared baking sheets by the tablespoonful. Use the back of a fork dipped in flour to make indentations in a crosshatch pattern, flattening cookies to about 1/3-inch. (Allow for at least 1-inch of space between flattened cookies because they will expand some upon baking.)
To ensure even browning, reverse the cookie sheets half way through the baking. Bake until very lightly browned, about 11 minutes.
Remove from the oven, allow to remain on the pan for a minute then transfer to a rack to cool (or directly to your mouth, as you’ll be tempted.)
(And thanks to all of you too, for continuing to show up even when I didn’t have much to offer.)
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