Almond Butter and Meringue Mound Cookie Recipes

July 11, 2018

Almond Butter and Meringue Mound Cookie Recipes

Recipes by Betty Kilpatrick // Images by Kristen Kilpatrick 

In every issue of Deeply Rooted you find delicious recipes to incorporate into your regular diet. Our recipe writer Betty Kilpatrick does a wonderful job creating food that not only looks beautiful but tastes good. Today she is sharing two cookie recipes you will want to make over and over again.  
 
Almond Butter Cookies 

Yield: 24   Prep time: 5 minutes   Bake time: 10 minutes 

These can be baked immediately or the dough stored in the refrigerator for up to two weeks. You can also freeze the logs and defrost in the refrigerator for about 4 hours before slicing and baking.   

  • 1 cup almond butter 
  • ½ cup sugar 
  • ½ cup brown sugar 
  • 1 egg 
  • 1 tsp vanilla 

OPTIONAL:  

  • 1/3 cup chopped roasted almonds  
  • 1/3 cup powdered sugar 
  • 1 ¾ Tbsp maple syrup  

In a medium-sized bowl, mix cookie ingredients together by hand. Transfer dough to a sheet of wax paper and form into a log about 10” long. Refrigerate, freeze, or slice and bake 10–12 minutes until browning around the edges.   

Log can be rolled in chopped almonds and/or drizzled with a combination of powdered sugar and maple syrup.


Meringue Mounds  

Yield: 24       Prep time: 5 minutes    Cook time: 20 minutes 

These cookies are as good for breakfast as they are after a meal! 

  • 3 cups assorted nuts and seeds 
  • 1 cup shredded coconut 
  • ¾ cup organic old-fashioned oats 
  • ¼ cup coconut oil 
  • ½ tsp kosher salt 
  • 2 egg whites 
  • ½ cup sugar 
  • 1 tsp vanilla 

Preheat oven to 350 degrees. Combine nuts and coconut on a cookie sheet and drizzle coconut oil and salt over the mixture. Blend well by tossing together with your hands. Spread evenly on the sheet and bake 10 minutes or until lightly golden. Cool completely.   

Whisk egg whites until frothy. Gradually add sugar and whip until stiff. Add vanilla, blending thoroughly. Fold nut mixture into whites until completely incorporated. Drop by large spoonfuls onto a parchment-lined cookie sheet. Bake 10–12 minutes, until golden. Cool completely and store in an airtight container.   

Share pictures of your cookies and tag with #bedeeplyrooted and #deeplyrootedDIY! 





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