Flourless Almond Butter Cookies with Mexican Flair
Makes about 2 Dozen
I have been majorly craving cookies lately, but with the end of summer heat wave we had been experiencing, baking was unappealing. Since temps dropped this weekend, I decided it was time to bust out the ol’ cookie sheets. I wanted to make a cookie that would compliment the Mexican-influenced flavors of my meal so I decided to adapt one of my favorite cookies with some Mexican flair. I used piloncillo an unrefined sugar commonly used in Mexican baking. It comes in little compressed cones and tastes a lot like brown sugar mixed with molasses. I also incorporated Mexican chocolate, which is a sugary sweet chocolate laced with cinnamon. Mexican chocolate is readily available in many grocery stores—check the Hispanic or ethnic foods section. Piloncillo may be more challenging to find and might require a visit to a specialty store in some areas. These cookies turned out wonderful—we almost spoiled our dinner gobbling them down beforehand!
1 cup almond butter
3/4 grated or finely chopped piloncillo (or equal amount of brown sugar + 1 teaspoon molasses)
1 large egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup chopped Mexican chocolate (such as Ibarra)
Step One: Preheat oven to 350°F, with racks in upper and lower thirds. In a large bowl, stir together almond butter, piloncillo, egg, baking soda, salt, and vanilla until well combined. Stir in chopped chocolate.
Step Two: With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
Step Three: Bake until cookies are golden and puffed, about 12 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Source: Adapted from “Flourless Peanut-Chocolate Cookies,” from “Everyday Food” on PBS. View the original recipe on PBS.org.