Soft and Chewy Almond Butter Cookies
Ingredients:
- 0.5 cup Plant Butter
- 1 cup Almond Butter
- 0.5 cup Sugar
- 0.5 cup Brown Sugar
- 1 tbsp Oat Milk
- 1 tbsp Vanilla
- 1 Egg
- 1.25 cup Flour
- 1 tsp Baking Powder
- 0 dash of Salt
Directions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened plant butter, almond butter, sugar and brown sugar until smooth and fluffy.
3. Add the egg, oat milk and vanilla, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until a soft cookie dough forms.
6. Refrigerate the dough for approximately 30 minutes. This helps keep the cookies from spreading too much while baking.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving approximately 2 inches between cookies. Gently flatten each cookie with the back of a fork, making a traditional crisscross pattern if desired.
8. Bake for approximately 10–12 minutes, until the edges are lightly golden and the centers still appear slightly soft. Don't overbake! They'll continue to firm up as they cool.
9. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The secret to soft and chewy almond butter cookies is taking them out of the oven before they look entirely done. A little patience while they cool rewards you with lovely tender centers!