A very close family friend taught me how to make the basic eggless cookies and I am very fond of those. These cookies come out little crumbly and are not overly sweet. I had been thinking of replacing the unsalted butter (called in the original recipe) with the almond butter to add nutty flavor and goodness of almonds. I finally gave it a try last weekend.

You need:

1 cup almond butter (unsalted butter for the basic recipe)
1 cup oil
1 tsp baking soda
1 tsp vanilla extract
4 and 1/4th cup all purpose flour
1 cup sugar
Red, Green sugar crystals (optional)

Preheat oven to 325 F. Line cookie sheet with foil paper.

Cream melted butter and sugar (use electric whisk/mix until mixture is creamy).
Add vanilla to oil and add this to the butter mixture.

Sift together flour and baking soda.

Slowly combine flour with the butter/oil mixture to form dough (should not be too dry or runny/add little more flour if needed ). Roll the dough into small balls and bake for 16-18 minutes. Sprinkle sugar crystals (if using) and let cookies cool little bit before moving. Makes approx 36 cookies.

The cookies did not have a very strong almond flavor, tasted good but I am little confused whether I like these or the original ones better. One of my coworkers suggested to add some almond extract with vanilla and roll the baked cookies in powdered sugar. I will certainly try it next time I make these cookies.