An earthy alternative to peanut butter cookies, with a more subtle flavor, these cookies are good for those who have peanut butter allergies but can eat tree nuts.
The rare cookie that tastes best after it has cooled, if you can stand to wait that long, it’s well worth it. Chopped almonds and chocolate chips are good optional additions.
- ½-pound unsalted butter, at room temperature
- ½-cup white sugar
- 1-cup light brown sugar
- 1-cup almond butter (can substitute peanut or cashew)
- 2 large eggs, at room temperature
- 1-tablespoon vanilla extract
- 1 ½ cups old-fashioned oatmeal, ground, if desired
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1-teaspoon kosher salt
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper or a silpat/exopat.
- Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
- Scrape down the sides of the bowl, add the nut butter and the eggs, one at a time and vanilla, mixing well between additions.
- Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
- Scrape down the sides of the bowl and mix again.
- Place heaping teaspoonfuls on the prepared cookie sheet and transfer to the oven. Alternatively, form into four 1½ inch diameter logs.
- Bake until the edges begin to firm up, about 15 minutes. For crispy cookies, let cool on the sheet. Cool the cookie sheet between batches.