Almond Butter Cookies
 

Made my hubby some delicious cookies this afternoon. :yum: They came out kind of chewy and are still like that after they cooled off. I got this base batter idea from the chocolate chip cookie recipe on the back of the Honeyville Farms Blanched Almond flour bag. I made some drastic changes to their basic dough, however. They used all almond flour in their recipe and I’ve added some ingredients I find improve baked goods a bit. I’m very pleased with the chewy texture of these and will likely use this cookie dough for many variations in the future. These are not suitable until the nuts and seeds rung of the Atkins OWL phase. I've already tried two different variations on this basic cookie dough. Stay tuned for those soon. :)


INGREDIENTS:

2 c. almond flour
½ c. coconut flour
1 T. oat fiber
1 tsp. glucomannan powder (konjac powder)
1/8 tsp. salt
½ tsp. baking soda
½ c. grapeseed oil (or softened butter, if you prefer)
2 T. almond butter
1 T. vanilla extract
½ c. granular Splenda
1 T. erythritol
1 egg, beaten

DIRECTIONS: Preheat oven to 350º. Measure out dry ingredients into a large mixing bowl. Beat in the egg and vanilla. In a saucer, blend the almond butter and oil as best you can blend them. Add to batter and stir well to form a smooth dough. Roll into 1″ balls and place them onto parchment lined baking sheet. Leave 1″ space between cookies. Press balls down slightly flat and pop pan into preheated oven. Top with chopped, sliced almonds if desired, but this really doesn’t impact flavor, just the look. Bake for about 7 minutes. Do not overbrown these cookies or texture will be drier and less chewy. Remove from oven and cool on the pan a few minutes before removing with a spatula. These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.

NUTRITIONAL INFO: Makes 28 cookies, each contains:

102.7 calories
9.07 g fat
3.95 g carbs, 2.0 g fiber, 1.95 g NET CARBS
2.54 g protein
48.2 mg sodium
11.75 mg potassium

What is Konjac powder and where can I get it ?

It is a natural thickener (from a root) and you can get it at netrition.com

Peggy, those cookies look delicious! Can't wait until I can make a batch!

Those look good and I appreciate you figuring out using such things as glucomannan and oat fiber but I'm thinking I will want more of a something flavor. Do you think they might lend themselves to butterscotch flavoring? If so, any idea how much? I have some Spicery Shop butterscotch flavoring that's been burning a hole in my cupboard, so to speak. :D

Those look moutherwateringly good! Do you think the chewy texture comes from the oat fiber and glucomannan?

Actually, the almond butter gave these a VERY noticeable flavor. That kinda surprised me actually. But on your butterscotch idea, which would be good, I think, gee, I would have no idea. Maybe use 1/4 tsp. (1 capful) of extract in your batter and bake the first pan of cookies and taste? Then add more to the rest of the batter if the first cookies are not strong enough? Let me know how those come out. I'd like to try that if I get some butterscotch flavoring one day.

Why thank you! Definitely not chewy because of the oat fiber. It hasn't made any other cookies I've put it in chewy. If anything, oat fiber makes cookies drier and more crumbly/short like shortbread. I'm sure it's the gluc powder that did that.

I made some more of these and added 1/4 tsp. cinnamon and 5 chopped up prunes and those came out REAL moist and chewy:
Think I'll add chopped pecans and a few rolled oats to these for the holidays this year. They kind of remind me of Little Debbie oatmeal cookies (minus the filling) in texture. :)

PLEASE HOLD OFF ON BAKING THESE COOKIES. THERE IS A POSSIBLE ERROR IN THE RECIPE I MUST RESOLVE

Someone baked these and they came out real dry. Though coconut flours vary greatly, I need to reproduce these cookies and find out what is amiss in the typed recipe. I will post back any correction to the recipe. I apologize in advance for any inconvenience.

OK, I found the error. I left out 1/4 c. imitation honey. I make my own by boiling for 2-3 minutes: 1/4 c. erythritol, with 1 tsp. real honey, 2 T. imitation sugar-free honey I order at Netrition.com and 1 pkt. stevia. This low-carb honey will dramatically impact the texture and how these cook. Please add this ingredient to your printed recipe and my sincere apologies for any inconvenience this may have caused to anyone who has already tried to make these.

Bump to be sure all see the correction:

Add 1/4 c. imitation honey to this recipe please.

I left out 1/4 c. imitation honey. I make my own by boiling for 2-3 minutes: 1/4 c. erythritol, with 1 tsp. real honey, 2 T. imitation sugar-free honey I order at Netrition.com and 1 pkt. stevia.

I'm intrigued by this. Thanks for posting. :)

Which brand of sugar free honey from Netrition? I think I bought Nature's Hollow based on the reviews.

Does your homemade taste more honey-ish and/or has a better texture? And do you add any water? Doesn't seem like these liquids would be enough for that much E.

Do you make it up ahead and keep it for a while or for each cooking project?

The homemade tastes more like real honey to me and is intensely sweet. But mine DID "sugar" on me and I have to slightly warm it up in the MW each time so I can get it out of the jar. I thinkk I made a quadruple recipe and just store it on the pantry shelf. It's nearly a year old with no spoilage. It's taste/quality hasn't diminished in any other way than the sugaring/thickening issue. Even real honey will sugar on you after a certain point. :)

I believe my first and only imitation purchase was the Nature's Hollow. But once I made the imitation, I quite ordering it on-line.