Whole Wheat Almond Butter Sandwich Cookies Recipes

CHOCOLATE ALMOND SANDWICH COOKIES

Steps:

• For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
• For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
• Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

CHEWY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

ALMOND BUTTER BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, almond butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, flax seed, baking soda, sea salt, cinnamon and ginger until well blended. Stir in oats, cranberries and almonds.
• On ungreased cookie sheets, drop dough by level measuring tablespoonfuls about 2 inches apart.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store tightly covered.

EASY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

WHOLE-WHEAT ALMOND-BUTTER SANDWICH COOKIES

Steps:

• In a bowl, whisk together flour, baking soda, and salt. In another bowl, with an electric mixer, beat butter on medium-high, 1 minute. Add almond butter; beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds.
• Form dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in parchment and freeze until firm, about 1 hour (or up to 3 months).
• Preheat oven to 350 degrees. Using a chef's knife, slice log into scant 1/4-inch-thick rounds, using one quick motion for each slice. (For easier slicing, keep log frozen between batches of cookies.) Arrange rounds 1 1/2 inches apart on parchment-lined baking sheets, pressing back into shape as needed.
• Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
• With an electric mixer, beat cream cheese, honey, and vanilla on medium until combined. Spread 1 tablespoon each on the bottoms of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.

ALMOND BUTTER COOKIES (SANDWICHED WITH JAM)

Steps:

• Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.;