- 1 cup natural creamy almond butter
- 3/4 cup maple syrup
- 6 tablespoons unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 eggs
- 3 cups whole wheat pastry flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup turbinado sugar
In a large bowl, beat almond butter, maple syrup, butter, vanilla and eggs with an electric mixer until creamy, about 1 minute. Add flour, baking soda and salt, and beat again, just until combined.
Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.
Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake for 12 minutes, and then set aside to let cool completely. Store in an airtight container for up to 1 week.