…or how do I use up some more random ingredients from the cupboards.
I’m not sure why I even had almond butter in the cupboard, but I have been going through them and picking out bits and pieces to inspire me to use them up. Almond butter. Bag of chocolate chips. The rest of a pack of dried figs…..
Almond Butter Cookies Recipe – adapted from this recipe
190g almond butter
150g unsalted butter, softened
150g plain flour
3/4 tsp bicarbonate of soda
1/2 tsp salt
2 tsp vanilla
100g plain chocolate chips
4/5 dried figs, chopped (as I said, the rest of a packet, but you can put in as many as you like!)
Preheat the oven to 180C/350F. Line two baking trays.
Combine the almond and regular butter, then cream together with the sugar. Add the egg and vanilla and mix to combine.
Sift together the flour, soda, and salt. Add this flour mixture bit by bit to the butter mixture and mix to combine. Add the chocolate chips and figs, and mix until incorporated into the dough.
Take tablespoon sized amounts of dough and shape into balls, place on the prepared trays, and flatten slightly.
Bake for 8-10 minutes.
Remove from the oven and allow to firm up slightly, then remove on to a cooling rack.
I’m not a fan of the peanut butter ones that this recipe is based on (peanut butter = yuck), but I be loving these! I did in fact eat about 5 in a row. One after the other. With a side of raspberry jelly.
Now back to more sorting…….
P.s. a note about my almond butter, it’s this stuff by Biona Organic, and it’s not completely smooth, a coarsely ground but not chunky butter, which adds a little bit of texture. Love! Less butter = less fat, and a whole lot less saturated fat…. does that mean these are kinda healthy?