bonappetit4.1
Super Seedy Power Cookies
These gluten-free almond butter cookies are packed with an abundance of seeds and can be stashed in the freezer for a quick snack.
👥 12 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●spatula
- ●oven
- ●measuring cup
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper or nonstick baking mats. Mix 1 large egg, 1 cup smooth almond butter, 1 Tbsp. vanilla extract, 1 tsp. baking soda, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl with a rubber spatula until combined. Add 1 cup (150 g) coconut palm sugar or ¾ cup (packed; 150 g) light brown sugar and mix until a soft dough forms. (It will be very thick, so use your hands if needed.) Add ¾ cup mixed seeds (such as sesame, pumpkin, sunflower, hemp, and/or flaxseed; coarsely chopped if large) and mix until evenly incorporated.
large egg1(150 g) coconut palm sugar or ¾ cup (packed; 150 g) light brown sugar1 cupsmooth almond butter1 cup. vanilla extract1 Tbsp. baking soda1 tsp
2
Using a #16 cookie scoop or ¼-cup measuring cup and working one at a time, scoop out dough into portions and roll into smooth balls. Divide between prepared baking sheets, spacing at least 2" apart (about 6 per sheet). Press down to flatten balls into about ½"-thick rounds. (If using particularly dry almond butter, your dough might crack. But don’t worry; once baked, the cookies will be just fine.) Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until slightly puffed and cracked, 11–⏱️ 15 minutes. Let cool on baking sheets. Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature, or freeze in a resealable plastic freezer bag up to 4 months. If freezing, let sit at room temperature about ⏱️ 20 minutes before eating.
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