Back at the end of August, I posted a recipe of SOME cookies (surprise, surprise – I cannot remember WHICH cookies I posted, since I bake them at least once a week). A friend suggested my next batch be something with the flavors of fall. Of course! What a great idea! And, since I try to schedule my blog posts several weeks in advance, the timing was absolutely perfect!
Thus, Cody and Christine reaped the benefits of these Maple Walnut Almond Butter Cookie gems, and I was gifted with a superb bottle of wine and a giant hug in return. I’ll take THAT any day! 😃
Oh, and as you can see, I turned my back for just a few moments of yoga, and my little Mauvie snuck inside and fulfilled her cookie cravings!
IF Mauvie likes these cookies, you know they are amazing!
Maple Walnut Almond Butter Cookies
2 cups Maple Almond Butter (or almond butter + maple sugar/syrup + vanilla)
1/2 cup butter, room temperature (1 stick)
1 cup white sugar
1/2 cup maple syrup
3 large eggs
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1/4 tsp. maple extract
2 cups all purpose flour
1 1/2 cups chopped walnuts
Preheat the oven to 375 degrees.
Cream together the butters, sugar, maple syrup, and eggs until fluffy.
Add the baking soda, baking powder, sea salt, and maple extract and beat again for several minutes.
Add the flour 1/2 cup at a time.
Finally, fold in the walnuts.
Using a melon baller, scoop 1″ sized mounds on to parchment lined baking sheets.
Flatten with the back of a juice glass (I skipped this step and I regret it).
Bake for 10-13 minutes, until just beginning to harden and set.
Remove from the oven and cool before chomping down on all the flavors of fall!
