Almond Butter Crunch Cookies
Made with creamy almond butter and roasted almond, this delicious crunchy cookie is easy to make and a great anytime snack for when a cookie craving hits.
1 cup creamy almond butter
1/2 cup butter, softened
1 cup light brown sugar, packed
1 large egg
1/2 tsp. almond extract
1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup diced roasted almonds
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, cream together almond butter, butter, brown sugar, egg and almond extract until light and fluffy.
In a separate bowl, combine flour, baking soda and salt. Add flour into creamed mixture slowly until well blended. Stir in diced almonds. Dough will be very crumbly: cover with plastic wrap and refrigerate for 30 minutes to firm up.
Form into 1-inch balls and place on baking sheet; flatten with a fork creating cross hatch pattern. Bake 12-15 minutes, until lightly browned.
Cool on sheet pan for a few minutes before transferring cookies to a wire rack. When cool, store in airtight container.
Calories 80; Fat 5 g; Sat Fat 1.4 g; Mono Fat 2.6 g; Poly Fat 0.8 g; Protein 1 g; Carb 8 g; Fiber <1 g; Cholesterol 9 mg ; Sodium 37 mg; Calcium 20 mg; Potassium 62 mg; Vitamin E 1.2 mg*;