These sugar-topped, almond butter refrigerator cookies are surprisingly cakey and light. Perfect for lunchboxes, stack them in gift bags for the holidays, too.
Special Diets:
Method
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.
Nutritional Info
Serving Size
1 cookie
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.