When almond butter tastes this amazing, it should be the center ingredient of your Maple Almond Cookies recipe! Once Again Maple Almond Butter has the pure almond taste you expect from all our almond butters, only enhanced by the lusciousness of pure maple syrup. When you open the jar, the aroma is exceptionally aromatic. It pairs flawlessly with toast, crackers, croissants, or tea cookies. It is tempting to eat it by the spoonful; and we recommend that you do!
Another way to enjoy our Once Again Maple Almond Butter is in so many recipes. When tired of baking banana bread or muffins, and or looking for a faster recipe to use your browning bananas, these maple almond cookies come together effortlessly. You need only three ingredients, the fourth, chopped almonds are for decoration and added texture. Use your creative license to substitute peanuts, chocolate chips, raisins, or a dollop of jam to top them off.
They will likely fly off the baking sheet the second they are ready to eat, but if you have any leftovers, store them in the refrigerator. Since they are made with few and fresh ingredients, they only keep for two days. Alternatively, make half the batch for twelve cookies.
We suggest eating these maple almond cookies for breakfast, since they are made with oats and bananas. They showcase a balance of fruit, natural fiber from oats, and protein from almonds. Just what you are looking for on a healthy breakfast!
Maple Almond Cookies
- 2 cups of rolled oats
- ½ cup of Once Again Maple Almond Butter
- 2 bananas
- ½ cup of chopped almonds
Mash bananas with a fork until a homogeneous puree form. You will find that a hand mixer on a low setting is helpful.
Add Once Again Maple Almond Butter and beat on low setting, or vigorously mix by hand. Lastly add in oats and chopped almonds, and blend mixture until all ingredients are incorporated.
Using a spoon or cookie scoop, place dollops onto a greased baking sheet, and then sprinkle extra chopped almonds on top of each.
Place cookies in an oven preheated to 350 degrees Fahrenheit for twenty minutes. Edges will appear slightly browned when cookies are ready. Remove from oven and let them cool. Store any leftovers in an airtight container in refrigerator for up to three days.