Chewy, Fudgy Almond Butter and Palm Sugar Cookies

These cookies are modeled after the unbelievably excellent, incredibly easy salted peanut butter cookies recipe from New York City’s Ovenly bakeshop. We’ve changed up the five components, fiddling with ratios to showcase the extreme deep-caramel and nearly appetizing deliciousness of palm sugar and the natural sweet taste of almond butter. The almond butter cookies are chewy and fudgy, with littles crunch around the edges from nuggets of melted pooled sugar, naturally gluten-free, and nearly chocolaty– without consisting of any chocolate!
This recipe comes from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray.

Often asked questions
What is palm sugar?
This intense, highly flavored, deeply caramel, crumbly, tangy sugar hails from Southeast Asia. Lots of Southeast Asian palm tree sugars are pale in color and moderate in taste. For this recipe, look for gula jawa (likewise labeled palm sugar, coconut sugar, or gula merah) that is dark brown with a damp, crumbly texture and made in Indonesia.
Chewy-Fudgy Almond Butter and Palm Sugar Cookies
How else can I use palm sugar?
This unique sugar can be enjoyed in lots of methods, such as:

Stir small chunks into half-thawed vanilla ice cream and refreeze.
Spray it into cookie dough, or utilize in place of brown sugar for a streusel.
Microplane the hardened sugar onto oatmeal or grits, or melt to make an effective syrup.
Notes from the Food & Wine Test Kitchen
The key to these cookies is getting the sugar to the best texture– if the bits are too big, they’ll compromise the structural integrity of the cookies and you’ll wind up with hole-y cookies, however if it’s totally liquified, then you will not get the crispy/caramelized sugar pools on the edges of the cookies. Aim for having lots of tiny pieces in the dough: about 1/8-inch to maximum of 1/4 inches in size.

12 ounces gula jawa (Indonesian palm sugar).

2 large eggs.

1 teaspoon vanilla extract.

2 cups smooth almond butter.

Flaky sea salt, for scattering.
Crumble gula jawa into a big bowl. (If it’s too firm to collapse by hand, put on a cutting board, and slice into great pieces, or procedure in a food processor till carefully sliced.) Blend in eggs and vanilla until mainly smooth with a couple of sweet swellings. Stir in almond butter until well combined. (Mixture must look like thick brownie batter with little bits of sugar in it.) Cover and refrigerate dough till firm and thickened to a scoopable consistency, 30 minutes to 1 hour. Preheat oven to 350 ° F during last 20 minutes of cooling.

Let cookies cool on baking sheet 5 minutes. Transfer cookies to a wire rack. Let cookies cool totally, about 1 hour.

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