It takes exactly thirteen minutes for my oven to preheat to 350 degrees. I think this is a bit of a long time, especially given my ovens are pretty new, but it is what it is. Since I know the timing of my oven, I often play a game when I’m baking.
I try to prepare the recipe from retrieving ingredients from the pantry to measuring and mixing to having it ready for baking all in those thirteen minutes. The goal is to have the pan ready and waiting to go in the oven when it beeps saying it’s ready. Clearly my life isn’t exciting enough when I play games about having recipes ready in thirteen minutes, but it keeps me moving and gives me a bit of a challenge.
I’d like to say I routinely beat the clock. But I have to be honest, I don’t win often. I don’t know if I’m slow or just tend to prepare complicated recipes, but a lot of times it’s not even close. I can get granola ready in that time and some simple muffin recipes, but that’s about it.
I do win the game when I make these Flourless Almond Butter Cookies or their peanut butter counterpart. I even have time to spare! These cookies are similar to the peanut butter ones in that they are easy to prepare, have few ingredients, and are gluten free. They are also definitely one bowl recipes, perfect for this Sunday Supper’s theme, and really taste like almond or peanut butter, whereas a lot of almond or peanut butter cookies or desserts out there really don’t. I love, love, love the peanut butter ones and couldn’t wait to experiment with the almond butter. The peanut butter ones tend to be rather crumbly, but the almond butter version was much more solid, like a real cookie, not a typical gluten free one.
Whether you are gluten free or not, I know you’ll go crazy for these cookies! They are super easy to make and have a wonderful flavor. I have made them with both regular almond butter and Justin’s maple almond butter. I loved them both ways, but the maple ones has a bit of a more complex flavor that I couldn’t get enough of. Any almond butter will work just fine. The exterior of the cookies is crunchy, while the underbaked interior is soft and a little gooey. I made them huge, because I love giant cookies, but feel free to make them whatever size you like, just be sure to adjust the baking times accordingly. Move over peanut butter cookies, I have a new cookie love in my life!
- 1 cup almond butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together almond butter, sugar, egg, baking soda, and vanilla until fully combined.
- Using a regular sized ice cream scoop, scoop batter onto prepared baking sheet. Bake for about 16 minutes, rotating halfway through if necessary, until cookies have spread and set on the tops. Cookies will still be very soft and molten in the centers, but they harden substantially as they cool, so do not overbake. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Don’t forget to check out the other Sunday Supper dishes!
“Take the chill off” Chilis, Soups, and Starters
- Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
- Eggplant Parmesan Soup by The Texan New Yorker
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Chicken Tortilla Soup by What Smells So Good?
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Lasagna Soup by The ROXX Box
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- German Onion Soup by Kudos Kitchen By Renee
- White Bean and Spinach Soup by Ruffles & Truffles
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Fall Squash Chili by Pescetarian Journal
- Sweet Potato Black Bean Chili by Alida’s Kitchen
“Put meat on your bones” Stews
- Brew Stewed Beef by The Foodie Army Wife
- Dr. Pepper Shredded Chicken (slow cooker) by girlichef
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Fabulous French Cassoulet by Webicurean
- Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
- Claypot Braised Tofu by My Trials in the Kitchen
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Chicken and Dumplings by Hip Foodie Mom
- Spicy Tomato Pasta by Supper for a Steal
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
- Jambalaya by Country Girl in the Village
- Easy Oven Sweet & Sour Chicken by Momma’s Meals
- Asian Chicken Rice Pot by a distinguished palate
- Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Beef and Quince Tajine by MarocMama
- Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
- Sunday Supper Pork and Chorizo by Family Foodie
- Mediterranean Chicken Bake by The Dinner-Mom
- Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
- Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
- One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzzz
- One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
- Busy-Day S’mores Cake by Treats & Trinkets
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma’s Kitchen Chaos
- Flourless Almond Butter Cookies by Pies and Plots
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