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
- 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
- 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.
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.
There is a website that I would love to share with you. From Bon Appetit, of course! It is their “Out of the Kitchen” series with interesting stories and occasional recipes from food artisans who care.
Food innovation and knowledge at it’s best from #Epicurious out of the Kitchen and Bon Appetit. Reads that you should not miss. Click on the red links to dive right into #outofthekitchen.
Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more.