When Madeline was home over the holidays she was baking and cooking up a storm–and using things I typically don’t have on hand. Nothing fancy, but not stuff I generally use–almond butter was one of those items. I’m always reading labels and trying to use less processed foods. So when we first started using Almond butter we bought it. It’s expensive and processed, so I thought, why not make it? Have you tried making it? It’s super easy, but takes a lot of waiting time. I looked at quite a few recipes and then decided to trust this recipe from The Pioneer Woman. She soaks hers overnight and then gives them a quick rinse. She then instructs you to bake them overnight at a really low temperature. Once you have your dried out almonds, you’re all set to make almond butter. Everyone says you don’t have to use a food processor–yes, you do. I’ve never had a blender that could do this job. When you first pulse the almonds, it will give you a fright, it’s so loud! It takes several minutes and a few times scraping down the sides with a spatula, but then it starts to come together and before you know it, you have a ball of almond butter. See below.
To make 12 Healthy Cookies:
1 cup of almond butter
2 1/2 cups old fashioned oats
2 ripe bananas mashed with a fork
2 tablespoons honey
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup fresh blueberries
In a bowl, mix together all the ingredients except the blueberries. Once everything is mixed, fold in the blueberries. Use a large ice cream scoop with a release to make 12 same size cookies. Place them on a cookie sheet lined with parchment paper. They do not spread out so they can be fairly close together. You may want to press down with the bottom of a glass to flatten slightly. Bake at 275º for at least 15-18 minutes. It seems long, but they need extra time at a lower temperature so they do not burn. They are pretty dense. Take out of the oven and allow to cool for a few minutes before transferring to a rack. When completely cool, wrap individually and store in refrigerator. They are so good with a little scoop of vanilla yogurt.
Recipe adapted from Sally’s Baking Addiction
Almond Butter: We used a large bag of Almonds from Costco. We soaked them overnight and then in the morning we rinsed them and baked them at 150º for at least 8 hours. Once you have soaked, rinsed and baked, you’re all set to make almond butter.