That’s me with almond butter. Peanut butter is one of my very favorite foods, and almond butter is quickly catching up. I love it on toast for breakfast, with veggies for an afternoon snack, or baked into these Almond Butter Snickerdoodles.
These cookies are soft in the center and chewy at the edges. They come together quickly and have a deliciously wholesome flavor. Since they’re made with good-for-you ingredients, they’re also the perfect treat for the new year!
Almond Butter Snickerdoodles
- 1 cup packed brown sugar
- 3 ounces Greek yogurt cream cheese* , softened
- 1/4 cup unsalted butter softened
- 2 tablespoons smooth almond butter
- 2 teaspoons vanilla extract
- 2 large egg yolks lightly beaten
- 1 cup white whole-wheat flour
- 1/3 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon , divided
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat.
Beat together brown sugar, cream cheese, butter, and almond butter until well-combined.
Add vanilla extract and egg yolks; beat until well-combined.
Whisk together flours, baking soda, 1/2 teaspoon ground cinnamon, and salt.
Add flour mixture to butter mixture; stir together until well-combined.
Drop by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle cinnamon-sugar mixture evenly over cookies.
Bake for 6 minutes; slightly flatten cookies with the back of a spatula.
Bake an additional 4-6 minutes, or until cookies are lightly golden brown at the edges.
Cool on pan 1-2 minutes.
Remove from pans, and cool on wire racks.
*Can substitute 1/3 less fat cream cheese.
Adapted from MyRecipes.