Chinese Almond Butter Cookies combine the best of two worlds. Two classics cookies that are softly crunchy and they will have you licking your lips.
There is a small bakery in Phoenix that I like to treat myself to on occasion. It is a quaint establishment that oozes warmth and friendliness. The people always have smiles on their faces and they aim to please.
The owners have gone the extra mile and cater to the healthier side of ingredients and strive to source local ingredients as much as possible. Using recyclable packaging, everything shows they care.
These are qualities that I like to bring into my own home. As for the friendly face I am always reminded by words from my mother ‘Let a smile be your umbrella’. She really said that whenever I was acting a little pouty and they are words to live by. No pouting here. Smiles for everyone.
Quality ingredients are always used for the blog and I try to pass it on in a clear way so that you too can treat yourself a little better also.
Inspiration abounds from the cookie counter over at my favorite bakery. They let me browse to my hearts content and their personal service makes me want to come back again and again.
I have combined a couple of cookies for a unique recipe. It is a cross between Chinese Almond Cookies and Almond Butter Cookies. So here’s the recipe for Chinese Almond Butter Cookies.
Chinese Almond Butter Cookies
Ingredients
- 1/2 cup dairy-free butter, softened
- 1 cup creamy almond butter
- 3/4 cup organic brown sugar
- 1/2 cup organic sugar
- 1 tablespoon dairy-free milk
- 1 teaspoon vanilla extract
- 1 egg substitute see directions how to make a chia egg below
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350 degrees.
Mix your egg substitute according to package directions. I use a chia egg which is 1 tablespoon chia flour and 3 tablespoons water. To make the flour you need to grind chia seeds to a fine meal. The flour keeps perfectly in the freezer for future use. Set the prepared egg aside.
- In a large mixing bowl or stand mixer beat together the vegan butter and almond butter until smooth.
- Add sugars and beat until light and fluffy. About 5 minutes.
- Add the nondairy milk, vanilla, and substitute egg. Mix until combined.
- Add flour, baking powder and salt and mix just until blended.
Scoop dough into 1 1/2 tbsp mounds and put on a baking sheet about 2" apart.
- Bake for 7-8 minutes or until the edges are just barely browned.
- You want to keep them light and soft.
- Cool on a wire rack.
Recipe Notes
IF FREEZING:
After they have cooled you may freeze them in any of the methods shown in my article Preparing food for the freezer
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or two and enjoy.
Now that you have your home smelling like a bakery it will welcome your friends and loved ones inside.
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Cookin Canuck says
It’s amazing what a smile will do to cheer up the day – whether given or received. I love how healthy these cookies are!
Nutmeg Nanny says
These little cookies look so simple but totally delicious! I would love to treat myself to a few of these right now 🙂
Ginny McMeans says
🙂 Thanks and I think you would really love them!
Jaren (Diary of a Recipe Collector) says
These look like the best cookies!
Ginny McMeans says
Ahhh, You’re the best Jaren 🙂
Heather says
Hi, just stumbled upon your site, do you know if I can use the same amount of Almond flour in place of the all-purpose? The almond flour I use is from Nuts.com and they have the same very finely ground almonds as Honeyville’s brand of almond flour… I probably could find out if I went to Honeyville’s site, but they may be like “only ours works best for these recipes, don’t bother with other almond flours.” because Bob’s Red Mills they are more of a meal than a flour.
Other than that question: these look delicious!!! I’ve read from a few foodie bloggers about a Chia egg, that it should be let set about 12 hours… I’m not sure if I wanna wait that long, I then may lose the mood to bake… yes I have to be in the mood to bake, it’s more fun… and so much more enjoyable.
I absolutely love almonds, it’s my favorite… other than cashews; second, hazelnuts; third, walnuts;fourth.
Ginny McMeans says
Hi Heather, chia seed meal (as I have described in the recipe) sets up in seconds. Maybe you are confusing your information with flax egg. As for the almond flour – typically substitute the same measurement of almond flour for the all-purpose flour. Hope this helps.
Heather says
Hi, Ginny, just wanted to respond back to say: yes, it does help. And for the Chia Seeds, some don’t grind them, it was my mistake to not read that part about them being meal. I mainly just read the ingredients list to see if I need to buy anything extra 🙂