Passover Pb J Flourless Almond Butter Cookies Recipes

PASSOVER "PB & J" FLOURLESS ALMOND BUTTER COOKIES

Passover

Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter "thumbprint" cookies - with just a dab of raspberry jam / jelly or whatever you have on hand.

Provided by Jay3fer

Categories Dessert

Time 17m

Yield 24 cookies, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup almond butter, kosher-for-Passover
1 cup sugar
1 egg
1 dash vanilla (I don't usually buy it just for Pesach) (optional) or 1 dash vanilla powder (I don't usually buy it just for Pesach) (optional)
1/4 teaspoon salt
24 teaspoons raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour)

Steps:

Mix all ingredients together in a large bowl until well-blended.
Use a teaspoon to scoop out a smallish amount.
Roll into balls and place on parchment-covered baking sheet.
Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
Balls should resemble a bird's nest.
With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
Repeat until all "nests" are full.
Bake at 350 degrees for 10-12 minutes.
Allow to cool & solidify before peeling from parchment.
Finish cooling on wire rack before serving.

Nutrition Facts : Calories 490.5, Fat 26.6, SaturatedFat 2.7, Cholesterol 35.2, Sodium 312.9, Carbohydrate 60.9, Fiber 1.9, Sugar 48.4, Protein 7.7

EASIEST EVER PB COOKIES

Easiest Ever PB Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 45m

Yield 12 cookies

Number Of Ingredients 5

Ingredients

1 cup crunchy peanut butter
3/4 cup packed brown sugar
1 large egg
1/2 cup semisweet chocolate chips
Flaky sea salt, for sprinkling

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

ALMOND BUTTER COOKIES (VEGAN)

Almond Butter Cookies (Vegan) image

I adapted these from a non-vegan peanut butter cookie recipe. These were so easy to make and the flavor is amazing. You can make a double or triple batch and freeze some. Note: They are sweet so you might want to cut back a bit on the sugar unless you prefer them this way.

Provided by Chef Joey Z.

Categories Drop Cookies

Time 21m

Yield 16 cookies

Number Of Ingredients 4

Ingredients

1 cup raw sugar
1 cup roasted almond butter
1 1/2 teaspoons egg substitute (I used Ener-G)
2 tablespoons warm water (mix with the egg replacer)

Steps:

Mix the egg replacer and warm water together. I used luke warm water.
In a large bowl add the nut butter and sugar and egg replacer. Mix well.
Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
I used a floured fork and made the cross hatch marks on the cookies.
I baked them for about 10 minutes.
Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
Then cool on a wire rack and eat.
Bon Appetit!

Nutrition Facts : Calories 152.1, Fat 9.7, SaturatedFat 0.9, Sodium 74.4, Carbohydrate 16, Fiber 0.6, Sugar 13.3, Protein 2.5

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