Nut Butter Cookies

Hello again!

I decided to make some almond butter cookies because I was really missing some peanut butter ones. This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki. I like this recipe because you can choose which "nut" butter you want based on your allergy. The recipe calls for soy nut butter but because I'm allergic to soy, I decided on almond butter.

I'm going to warn you guys that my picture of the cookies sucks. By the time I remembered to take a picture, my roomates had already eaten the good cookies! So I had to take a picture of the few remaining half burned ones.

Nut Butter Cookies: Dairy, eggs, and fish free. Can be wheat free with some adjustment. Can be peanut, tree nut, soy free, or all three depending on your choice of "nut" butter.

Makes 2 dozen cookies

Ingredients

• 1/2 cup dairy-free shortening
• 1/2 cup creamy soy nut butter (Can be peanut, almond, cashew, sunflower, or any other nut butter of your choice depending on allergies)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup unsweetened applesauce
• 1 1/2 cups unbleached all-purpose flour (Wheat free: try a gluten free all purpose mix; try a mixture of flours I posted in the replacements post)
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

1. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, nut butter, sugars, and applesauce (I just use an electric mixer or a whisk).
2. In a separate medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a wire whisk.
3. Add the flour mixture to the shortening mixture, and stir until just combined.
4. Chill the dough for 1 hour.
5. Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper (I just sprayed with soy-free canola spray).
6. Using your hands, shape the dough into 1-inch balls, and place the balls onto the baking sheets. Dip a fork into some flour, and press the fork tines into each dough ball twice, making a crisscross design.
7. Bake for 12 to 14 minutes, or until light brown.
8. Cool completely on baking sheets.