I try not to bake on Fridays or Saturdays.
Why? Because if I bake Sunday – Thursday, Joe can take the leftovers with him to work the next day. But a Friday or Saturday? We’re much more likely to eat it all ourselves.
And that’s both unhealthy and not in keeping with a formidable lesson our parents taught us when we were young: Sharing is good.
I love almond butter so much. I was first introduced to it as an alternative-to-peanut-butter apple spread. After that initial taste, I ate approximately four dozen apple-and-almond-butter snacks over the following weeks. I couldn’t get enough.
Almond butter is also one of my favorite morning smoothie additions. I like to do a combination of almond butter and almond extract, along with frozen cherries, almond milk, and chocolate protein powder. I call it the cherry amaretto smoothie. So yum.
I originally found this cookie recipe in an old issue of Clean Eating magazine; it’s since been published in one of their cookbooks and is available online as well. I tweaked it a bit this time around because I found that the first few times I made them, the cookies were a little too wet for my liking. I decided to add in some almond meal to see what would happen.
I love how they turned out: crisp and buttery. Almond butter adds a delicious depth to the cookies, and they’re not overly sweet (I cut down on the amount of sugar the original recipe called for as well).
I really need to remember to make these on a Sunday.