Maple and Almond Butter Cookies

Maple and Almond Butter Cookies

Recipe Rating: 3.12752
Makes 3 dozen
These sugar-topped, almond butter refrigerator cookies are surprisingly cakey and light. Perfect for lunchboxes, stack them in gift bags for the holidays, too.
  • 1 cup creamy almond butter
  • 3/4 cup maple syrup
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 3 cups whole wheat pastry flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup turbinado sugar
In a large bowl, beat almond butter, maple syrup, butter, vanilla and eggs with an electric mixer until creamy, about 1 minute. Add flour, baking soda and salt, and beat again, just until combined.

Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.

Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake until lightly browned, about 12 minutes, and then set aside to let cool completely.  Store in an airtight container for up to 1 week.

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Nutritional Info: 
Per Serving: Serving size: 1 cookie, 110 calories (50 from fat), 6g total fat, 1.5g saturated fat, 15mg cholesterol, 90mg sodium, 12g carbohydrates, (2 g dietary fiber, 5g sugar), 3g protein.
Special Diets: 

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