Cookie lovers delight in the distinct consistency of a good butter cookie -- somewhat crumbly around the edges but soft inside. Health-conscious bakers can achieve the same effect using healthier alternatives to traditional baking ingredients and adding nutritious extras such as almonds. Almonds, which provide protein and fiber, significantly contribute to the nutritional value and deliciousness of a butter cookie.
Almond and Honey-Butter Thumbprint Cookies
Honey replaces less healthy sweeteners in this recipe. Toast 1 cup whole almonds on a baking sheet in your oven at 350 degrees F for eight minutes. Transfer the almonds to a food processor and blend until they are fine crumbs. Add the almonds to a mixing bowl and loosely combine with 1 1/4 cup whole wheat flour, 1 tsp. baking soda and 1/2 tsp. salt. In a separate bowl beat together 2/3 cup honey, 1/3 cup canola oil and 3 tbsp. softened unsalted butter. Beat in one egg and 1 tsp. vanilla extract. Combine wet and dry ingredients and mix well. Cover dough and refrigerate for one hour. Line two baking sheets with parchment paper and preheat your oven to 350 degrees F. Place 1-inch rolled balls of dough onto the sheets. Press your thumb into each dough ball to create a crater in the center. Bake the cookies for 13 to 15 minutes or until lightly golden. Allow cookies to cool for 30 minutes. Meanwhile, beat together 1/4 cup honey and 1 tbsp. butter. Fill cooled cookies with the creamy honey mixture and garnish with sliced almonds.
Toasted Almond Sable Cookies
This recipe's minimal ingredient list includes currants, a significant source of fiber. The other ingredients offer a contrast of sweet and salty. Mix together 1 cup unbleached all-purpose flour and 1 cup whole wheat flour. In a separate bowl, combine 1 cup softened salted butter, 1/2 cup sugar, 1/4 tsp. sea salt and 1 tsp. vanilla extract until creamy. Add 1/3 cup of toasted sliced almonds, then the flour mixture. Do not over-stir. Add 1/2 cup dried currants. Scoop the mixture onto a large sheet of wax paper and wrap completely. Refrigerate overnight. When you are ready, line two baking sheets with parchment paper and preheat your oven to 350 degrees F. Lightly sprinkle flour over a large cutting board. Roll out the dough on the board until it's about 1/4 inch thick. Cut out desired shapes with cookie cutters and arrange the cookies on the baking sheets with room to spread. Lightly sprinkle sugar over the cookies and place the pans in the freezer for 10 minutes before baking. Bake for 13 minutes or until lightly golden.
Almond Chickpea Cookies
These vegan treats use somewhat obscure ingredients -- garbanzo flour, which is full of antioxidants, protein and fiber, and vitamin-rich coconut milk. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Combine 1 cup garbanzo flour, 1 cup brown rice flour, 1 tsp. baking soda and 3/4 tsp. sea salt. In a separate bowl combine 1/2 cup almond butter, 1 tsp. vanilla extract, 3/4 cup unsweetened coconut milk and 2 tbsp. vegan sweetener of your choice. Examples of sweeteners include agave nectar and brown rice syrup. Add flour mixture to wet ingredients and blend well. Arrange 1-inch-wide spoonfuls of batter on the sheets about 1 inch apart, then flatten slightly with the palm of your hand. Sprinkle each cookie with ground almonds and a pinch of sea salt. Bake for 10 to 12 minutes until golden brown.
Maple Almond Butter Cookies
These cookies are made completely of whole foods and are sweetened with maple syrup, which is rich in niacin, biotin and other vitamins, rather than refined sugar. Preheat your oven to 350 degrees F. Combine 1/2 cup almond butter, 1/2 cup maple syrup, 3 tbsp. vegetable oil and 1 tsp. vanilla extract. Separately, combine 1 cup whole wheat pastry flour, 1/2 tsp. baking soda and 1/2 tsp. salt. Combine the two mixtures, then add 1/2 cup chopped almonds. Do not over-stir. Allow the batter to sit for five minutes before dropping 1 inch-wide spoonfuls onto baking sheets lined with parchment paper. Arrange the dough balls 1 to 2 inches apart and bake for 8 to 10 minutes.
References
- Eating Well; Almond & Honey-Butter Cookies; March 2009
- 101 Cookbooks; Toasted Almond Sables Recipe; March 2011
- USA Dry Pea & Lentil Council: Health and Nutrition
- Family Fresh Cooking; Almond Chickpea Cookies; May 2011
- LIVESTRONG.com; Pure Maple Syrup Nutrition; Jennifer Andrews; June 2011
- Sweet + Natural; Maple Almond Butter Cookies; February 2009
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