These are ideal as school snacks for children. Pull one or two out of the freezer and place them in the snack container. You’ll be able to tell that you’re sending a balance of protein, fiber, and sugar. They feel as though they are receiving a treat because there are only a few chocolate chips on top! They receive a perfect score from my kids and their peers!
| Prep Time: | 10 mins |
| Cook Time: | 9 mins |
| Additional Time: | 5 mins |
| Total Time: | 24 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- ½ cup almond butter
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ cup shortening
- ¼ cup vegan margarine (such as Earth Balance®)
- 1 egg
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
- Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.
- Both smooth and chunky almond butter will work.
- I don’t usually refrigerate the cookies because I prefer a chewy texture, but if you want a crunchier cookie, refrigerate dough for up to 2 hours before baking.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 46 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I choose to use butter rather than margarine for a richer flavor, which is not dairy-free. I added 1 teaspoon of almond flavoring and topped each with sliced almonds. They didn’t rise as much as I would have liked. The cookies were very crunchy; my husband loved them.
Delish! Easy and simple recipe, can make a big batch and keep in fridge or scoop and freeze for later! I am dairy free and not a huge fan of peanut butter, so these cookies are perfect! Only suggestion is that you triple the recipe because they will be eaten fast!