I used peanut butter in this recipe as that was what I had on hand, and they were still very good. But 2 dozen? Ah, no...more like 18 (using the "heaping tablespoon" measurement per the instructions). Flattening them didn't really seem necessary as they were already well on their way after 6 minutes (guess it depends on the temperature of the dough?), and after cooling for a minute they were almost too thin to transfer. But I like both pb cookies and snickerdoodles so these were an interesting twist on both. I would probably make these again, but not before exploring other recipes.
Almond Butter Snickerdoodles
detailaddict Posted: 04/25/10
meme48 Posted: 11/19/10
These were delicious! I also followed the recipe and used almond butter, and I will definitely make these again
Mare33 Posted: 06/06/10
I actually used almond butter, like the recipe called for, and thought these cookies were amazing. Perfectly chewy and the combination of flavors was phenomenal. I used freshly ground almond butter that wasn't completely smooth, but these were really, really good. I am going to make them again right now.
cssanford Posted: 05/27/10
I tried it with peanut butter as I didn't have any almond butter on hand. I thought the taste was unusual. The cookie didn't taste like peanut butter at all, but had a lemony flaver (due to the lemon rind). Good texture, but the cookie was kind of disappointing.
Morgan11 Posted: 12/21/12
These have a great flavor. I used gluten-free all purpose flour for a family member with an allergy. They were quite chewy and did not crisp, making for an interesting chew. The batter was very wet, to the point that I could only scoop the batter onto parchment with a cookie scoop, not use my fingers at all. I would not give these as gifts, but would share them with close family and friends. I will make them again because the flavor is so interesting and scrumptious! Thank you for this unique twist on the classic snickerdoodle!