Jump to content
  • Sign Up
0
Nor_TX

Peanut Butter Cookies With Almond Butter?

Rate this topic

Recommended Posts

I make delicious gluten-free cookies with 1 egg, 1 cup peanut butter, 1 cup sugar and 1 tsp. baking soda. Lately though, the peanut butter is making my lips tingle and I was wondering if I could substitute almond butter for the peanut butter? Anyone ever try this?

Thanks for cookie suggestions without peanut butter..

Share this post


Link to post
Share on other sites

I make delicious gluten-free cookies with 1 egg, 1 cup peanut butter, 1 cup sugar and 1 tsp. baking soda. Lately though, the peanut butter is making my lips tingle and I was wondering if I could substitute almond butter for the peanut butter? Anyone ever try this?

Thanks for cookie suggestions without peanut butter..

Sure, you can use almond butter, sunbutter, cashew butter, any kind I'm sure. I think the almond butter would come out tasting a lot like a snickerdoodle.

Share this post


Link to post
Share on other sites

They come out really well with almond butter :) It one of those recipes that are very forgiving.

Share this post


Link to post
Share on other sites

I like this recipe but find it too sweet, if I reduce the amount of sugar do I need to add something else since it is the only dry ingredient?

Share this post


Link to post
Share on other sites

I like this recipe but find it too sweet, if I reduce the amount of sugar do I need to add something else since it is the only dry ingredient?

No additional ingredients are necessary--I've played with the amount of white sugar, whether brown sugar works, if I can use agave or honey or stevia, and I haven't had a single problem with any variation.

However, I would caution against the cashew butter cookies--while I like the almond butter variation, the cashew butter variation doesn't have a whole lot of actual *taste*.

Share this post


Link to post
Share on other sites

No additional ingredients are necessary--I've played with the amount of white sugar, whether brown sugar works, if I can use agave or honey or stevia, and I haven't had a single problem with any variation.

However, I would caution against the cashew butter cookies--while I like the almond butter variation, the cashew butter variation doesn't have a whole lot of actual *taste*.

Really? Maybe those would be the best for a snickerdoodle then, allowing the spices to provide most of the flavor like a proper snickerdoodle. Great, now I have to try that!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×