ALMOND FLOUR PEANUT BUTTER COOKIES RECIPE REC RECIPES

Steps:

• Heat oven to 375°.
• In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking powder, baking soda and salt; mix well.
• If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
• Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
• Bake at 375° for 13-16 minutes.
• Remove from cookie sheet and cool completely on wire rack.

Steps:

• If you're using whole almonds, process them until they resemble a coarse meal.
• Add the dates, peanut butter and vanilla; if you're using already-prepared almond meal, just toss all the ingredients into the food processor together. If the nut butter isn't salted, you may add a few pinches of salt.
• Process the ingredients until the mixture starts to form a dough, about 2 minutes. If it doesn't seem to come together, add another tablespoon or two of peanut butter and process again.
• Form the dough into walnut-sized balls and place on a sheet of parchment paper. Press each ball gently with a fork to make the classic peanut butter cookie criss-cross pattern.
• Store in the refrigerator.