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Ingredients

1 cup shortening 1 cup creamy almond butter 1 cup packed brown sugar 1 cup white sugar 2 tablespoons hot water 1 teaspoon baking soda ½ teaspoon salt 2 eggs 1 teaspoon vanilla extract 2 ½ cups all-purpose flour

Nutrition Info

262.4 calories carbohydrate: 29.5 g cholesterol: 15.5 mg fat: 15.2 g fiber: 0.7 g protein: 3.5 g saturatedFat: 2.9 g servingSize: - sodium: 156.5 mg sugar: 17.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl, stir into almond butter mixture until creamy. Add eggs and vanilla extract, beat until blended. Gradually stir in flour until dough is just blended.
Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
Bake in preheated oven until golden brown, 8 to 12 minutes.

2 dozen

This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.