Passover Pb J Flourless Almond Butter Cookies Recipes
PASSOVER "PB & J" FLOURLESS ALMOND BUTTER COOKIES
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
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
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
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)
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
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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