Almond butter vs peanut butter question
Having finally convinced my SO to hop on board a healthier diet for him (he's high risk for heart attacks and cancers of the lower digestive system), I've been trying to modify some recipes I use for myself and our son.
SO is allergic to peanut products, but only by ingesting them rather than also in the air. One thing I've (rarely, and only when he's not home) made in the past is peanut butter cookies, which my son loves (I don't eat them, unless SO is actually out of town rather than not home, due to contamination risks). I know almond butter works well in meals made with peanut butter, but I'm wondering if anyone has used it in place of peanut butter for just straight up (insert nut version here) butter cookies. I think it would work the same, but am unsure about fat content affecting the recipe and the like. Don't want to waste almond butter and have it not work out. So if anyone's tried it, and had it work or not work, I'd like to know. That way I could make them more often AND the SO could actually eat them too.
They work interchangeably. Now, if you've been using some of the cheap peanut butter with the hydrogenated oils, the texture may come out differently. But I always use natural peanut butter, and you can sub almond butter 1:1 in any recipe. I was hooking up with this dude with a peanut allergy and I made him almond butter cookies. Happy baking!