A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea.

Recipe Summary

Servings:
36
Yield:
3 dozen cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.

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  • Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Tips

Created by: Ellie Krieger, cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”

Nutrition Facts

82 calories; protein 1.7g 3% DV; carbohydrates 8.2g 3% DV; fat 5.1g 8% DV; cholesterol 8.6mg 3% DV; sodium 86.8mg 4% DV. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/08/2010
This was a pretty good variation of peanut butter cookies though I prefer the later to these. I would recommend rolling the balls of cookie dough in granulated sugar prior to baking (like pb cookies). It gave them more of a sweet taste. Other than that they are good. Read More
(22)

Most helpful critical review

Rating: 3 stars
03/07/2011
The flavor was for the most part good but they just fell apart way too much! The dough seemed to be very dry so I added a bit of milk. They rolled into balls okay but if I tried to push an almond into them they just crumbled. And after baking they crumbled even more! I ended up dipping the uncooked balls into sugar which was a nice touch (I gave up on the almonds). I also used all whole wheat flour and margarine because I didn't have butter. That might have been why they where so crumbly... Read More
(14)
40 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 5
Rating: 4 stars
09/08/2010
This was a pretty good variation of peanut butter cookies though I prefer the later to these. I would recommend rolling the balls of cookie dough in granulated sugar prior to baking (like pb cookies). It gave them more of a sweet taste. Other than that they are good. Read More
(22)
Rating: 5 stars
10/13/2010
Made these last night and the family loved them. I didn't follow the recipe to a T used tofu instead of egg and replaced granulated sugar with honey. I will be making these again and again! Great recipe. Read More
(19)
Rating: 4 stars
09/07/2010
A nice alternative to peanut butter cookies. My daughter has a peanut allergy and this was a tasty swap for the whole family to enjoy. Read More
(17)
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Rating: 4 stars
11/29/2010
I made a test run of these today for Christmas. They taste like peanut butter cookies only with a slightly different nut flavor (obviously). I could NOT get the nuts to work on top but then again I rolled mine into balls and then rolled the balls in colored sugars so that might have affected it. When I tried to place the nuts though the cookies cracked around the edges in a way that did not please me so I just did without the nut topper. If you're worried they'll be too dry use all AP flour. If you're worried they'll be too greasy then I'm not sure what to tell you because if anything they are under-greasy. They're certainly not dry or un-tasty; don't overbake them. For the record I like these a LOT better than peanut butter cookies. Thanks for the recipe! Read More
(16)
Rating: 3 stars
03/07/2011
The flavor was for the most part good but they just fell apart way too much! The dough seemed to be very dry so I added a bit of milk. They rolled into balls okay but if I tried to push an almond into them they just crumbled. And after baking they crumbled even more! I ended up dipping the uncooked balls into sugar which was a nice touch (I gave up on the almonds). I also used all whole wheat flour and margarine because I didn't have butter. That might have been why they where so crumbly... Read More
(14)
Rating: 5 stars
10/14/2010
These were excellent. Loved them. They didn't even last a day. Read More
(12)
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Rating: 5 stars
12/16/2010
Love this recipe!! I did one batch as the written and one rolled in granulated sugar and topped with hersey kisses with almonds....terrific!! My family loved them and I had a hard time keeping them away from 5 year old daughter. This one is a keeper!!! Read More
(12)
Rating: 3 stars
01/25/2011
very good for a healthy cookie Read More
(12)
Rating: 1 stars
12/22/2010
These were very bland. Will not make again. Read More
(12)
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