| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 10 to 12 sandwich cookies |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 10 to 12 sandwich cookies |
Ingredients
- 1 cup (256g) unsweetened almond butter (get one where the only ingredient is almonds)
- 1 large egg
- A good pinch of kosher salt
- 1/2 cup (100g) granulated sugar
- Sprinkles, optional
- About 3 tablespoons rhubarb jam
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond butter, egg and salt with a stiff rubber spatula. Mix in the sugar. Roll the dough into 1 tablespoon-sized balls and place about an inch apart on the prepared baking sheet. Flatten with a fork (these barely spread in the oven) and sprinkle with sprinkles, if using. Bake until set and no longer shiny, about 12 minutes. Let cool completely on the pan.
- Sandwich the cookies with a heaping 1/2 teaspoon of jam in the center, eat one now, and then let the rest sit for a few hours uncovered at room temperature to allow the jam firm up. Enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 277 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 28 mg |
| Serving Size | 1 of 8 servings |
| Calories | 277 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 28 mg |
Reviews
I wasn’t expecting much out of these cookies but made them today and was pleasantly surprised. They’re nutty and not too sweet. I sandwiched them with chocolate ganache. Everyone like them.
Made these to take to work . I’ve made them with peanut butter, but had some almond butter I wanted to use up. They were delicious! I used my vanilla bean salt on the tops with sprinkles