Some of you know, Marcona almonds are my absolute favorite – a decadent snack, a salad topper, a rich homemade nut butter.
and now, a cookie.
Peanut butter cookies are one of my favorites, almond butter cookies even more so. With the real food ingredient list, these cookies are practically a health food.
Switching out the peanut butter for equal parts Marcona butter and regular almond butter makes these one richly exquisite treat of sweet and salty.
Covering these with pink sugars or brightly colored sprinkles not only adds whimsical fun, it instantly turns these cookies into Valentines.
chocolate dipped Marcona butter cookies
dairy, egg, soy and gluten free, vegan
1/2 cup Marcona almond butter
1/2 cup almond butter
2 tablespoons coconut oil
1/3 cup raw sugar + 2 tablespoons for rolling
1 cup gluten free all purpose flour
1/3 cup almond flour
4 ounces dark chocolate, chopped
In large mixing bowl, combine almond butters, coconut oil, and 1/3 cup sugar. Add all purpose flour but do not stir to combine. Add almond flour, combine together with all purpose flour before folding into peanut butter mixture.
Spoon dough into rounds, roll in sugar, place on prepared (parchment / silpat) baking sheet and flatten slightly with spoon.
Bake at 350 for 12-15 minutes or until golden brown and cooked through. Cool completely before dipping into chocolate.
In small pan over low heat, melt chocolate. Dip each cookie halfway into chocolate, allowing excess to drip from cookie before placing on parchment lined baking sheet to set.
Are you a Marcona almond fan?
more recipes using Marcona almonds: