Monday, April 25, 2011

Flourless Almond Butter cookies

For any time of year!

1 C almond butter

1 C brown sugar

1 egg

1 t baking soda

1/2 t cinnamon

1/2 t vanilla extract

1 C chocolate chips (optional)

Preheat oven to 350°F. Mix everything together in a bowl, adding the chocolate chips at the end. Using moistened hands, form dough into small balls and arrange on 2 greased baking sheets about 2 inches apart. Cookies will flatten and spread during baking.

Bake until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes and transfer to racks to cool.


  1. One question: Do you make your own almond butter for Pesach or is there a store in Boston that sells it?

  2. Hi Molly,
    A number of stores in Boston sell almond butter - Whole Foods, Harvest Co-op, etc. - but they are usually made on plants that process peanuts, so if you are strict about not eating peanuts on Passover you can definitely make your own. When my sister made these she made her own almond butter by grinding roasted almonds and adding a bit of oil and salt.

  3. Thanks for the reply, Elana. I have almond butter in my pantry that I can use year round, but, yup, I would need a proper hechsher for Pesach. I'm thinking about buying a food processor for next year because I've seen tons of recipes calling for almond flour.