There is nothing quite like the smell of cookies baking in the oven. To ease the January blues we have two delicious and simple cookie recipes to give you a real pick me up. We are taking the classic peanut butter cookie and giving it a twist, substituting peanut butter for almond butter and adding scrumptious chocolate chips. For those with nut allergies we suggest baking the same recipe but with sunflower butter and adding sunflower seeds to create a taste sensation!
Peanut Butter or Almond Butter? – some interesting facts
~ Peanut butter is now a mainstream nut spread, but what about other nut butters like almond butter?
~ Both peanut butter and almond butter are same in terms of calories per ounce but almond butter has 25% monounsaturated fat than the same amount of peanut butter.
~ Almond Butter contains nearly three times as much vitamin E than peanut butter, twice as much iron, and seven times more calcium than peanut butter. As an antioxidant, vitamin E helps stop the development of plaque in your arteries, which can narrow them and eventually cause a heart attack. Calcium supports the health of your bones, and iron is essential for your red blood cells.
~ Two tablespoons of almond butter has roughly 3.3 grams of fiber, while 2 tablespoons of peanut butter has just 1.6 grams.
~ Sugars, when it comes to sugar both are naturally low in sugar. Be aware, however, that some brands of nut butters are sweetened with added sugar.
Wholemeal Almond Butter & Chocolate Chip Cookies
~ The Little Mill Plain Wholemeal Flour 100g
~ Self Raising Flour 75g
Butter (room temp) 125g
~ Almond Butter (room temperature) 125g
~ Muscovado Sugar 175g
~ Cocoa Nibs 50g
~ 1 Egg beaten
~ Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
~ Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
~ Next, beat in the Almond butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
~ Mix in the cocoa nibs
~ Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
~ Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
~ When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep! them fresh.
For those of you with nut allergies, why not try this recipe with sunflower butter?
Simply replace the almond butter with sunflower butter, and the cocoa nibs with sunflower seeds. The sunflower seeds give a lovely extra bite and crunch.