When I came across the flourless peanut butter cookie recipe for the first time, I thought it was a great idea, and then I realized that the recipe called for a cup of peanut butter and a cup of sugar! Needless to say, I decided there was no point making them.
I didn’t grow up eating peanut butter and find the taste a little on the heavy side; almond butter on the other hand has a delicate flavour and a mildly sweet taste. I like to use as little sugar as possible and increase the sweetness with currants. The addition of the orange zest perfumes the cookie dough very nicely. The resulting cookies are delightfully tender and melt in your mouth.
To make a batch of these cookies, all you need is a bowl and a spatula, make sure to have all the ingredients at room temperature.
- 1 cup almond butter, at room temperature
- 1 egg, at room temperature, lightly beaten
- 3-4 tbsp Sucanat or brown sugar
- 1/2 tsp baking soda
- Orange zest (optional)
- ½ cup currants
Preheat the oven to 350F; line a baking sheet with parchment paper, set aside.
Mix the almond butter, egg and Sucanat using a spatula, add the baking soda and orange zest, if using until thoroughly combined, add the currants and mix again.
Using a two spoons or a small cookie scoop, place the cookie dough on the baking sheet, bake in a preheated oven for 11-13 minutes, depending on the size of the cookie. The cookies will be very soft as soon as they come out of the, let them cool on the cookie sheet and store in an airtight container.