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ALMOND BUTTER & HONEY-SWEETENED JAM FREEZER COOKIES

 

When using store-bought almond butter, I recommend reading the label and trying to find those with the fewest ingredients. If the type you’re buying adds sugar, you might want to start with a smaller amount of sugar than the recipe calls for to make sure the cookies aren’t too sweet.

 

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MAKES: 12 COOKIES

PREP TIME: 20 MINUTES

TOTAL TIME: 5 HOURS

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INGREDIENTS:

  • 1/4 cup jam, honey-sweetened or otherwise

  • 1/2 cup all-purpose flour or almond flour

  • 1 cup creamy almond butter

  • 3/4 cup maple sugar

  • 1/2 teaspoon baking soda

  • Pinch of sea salt

  • 1 large egg

  • 1 teaspoon vanilla extract

DIRECTIONS:

  1. Line a baking sheet with parchment paper. Place 12 dollops of 1/4 teaspoon of jam on the sheet. Freeze for at least 2 hours or overnight. You want the jam to be sturdy and not sticky.

  2. In a mixing bowl, beat the flour, almond butter, maple sugar, baking soda, and salt together at medium speed. Add the egg and vanilla, blending on low speed until incorporated. The dough should stick together when you pinch it between two fingers.

  3. Remove the jam from the freezer. Scoop 1 tablespoon of dough into your hand. Form a ball with a small indent in its center. Add a frozen ball of jam. Wrap the dough around the jam to form a ball. Place the cookie on the baking sheet, and repeat until all the dough has been used.

  4. If baking the cooking now, place them in the fridge to chill for at least 30 minutes. Preheat the oven to 350°F and then bake the cookies for 13 to 15 minutes, or until the cookies are golden brown and crinkled on top. Remove from the oven and let cool on the sheet.

  5. If freezing for later, place the baking sheet in the freezer and let set for at least 2 hours or overnight. Once the cookies are frozen, place them in a freezer bag and label them. When ready to bake, place a few cookies on a parchment-lined baking sheet and bake at 350°F for 17 to 20 minutes, or until the cookies are golden brown and crinkled on top. Remove from the oven and let cool on the sheet.

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*Photos taken by Heidi Murphy/White Loft Studio.

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