There can never be a replacement for peanut butter cookies in my book, but have you ever tried making “butter” cookies with another kind of nut butter? I don’t have any peanut allergies, so the thought had actually never entered my mind! And what a shame it didn’t!
Yesterday seemed like the perfect time to try something different. Naturally, I’d chosen my next favorite butter. Almonds and almond extract would no doubt create something yummy in a sugar free cookie. These healthy almond cookies did not disappoint.
As I embraced the flavors this almond butter cookie had to offer, I was so pleased! What it offered was a slightly sweet, crisp edge with a super smooth, creamy middle. I particularly loved the richly velvety textured centers and rustic deep cracked tops. The texture was so divine that I considered other cookie recipes I could add a bit of this butter to for an equally appealing consistency and appearance. Oh and did I mention they are super easy to make and just happen to be vegan?
Now in my book, these healthy almond butter cookies make for some serious competition!
Almond Butter Cookies (vegan)
1/2 cup Whole Wheat Flour
1 1/2 teaspoons Baking Soda
3/4 cup Coconut Sugar
Dash of Pink Salt
1 cup Natural Almond Butter
1 teaspoon Molasses
1/4 cup Applesauce
2 teaspoons Pure Vanilla Extract
In a medium sized bowl, mix together the baking soda, flour and coconut sugar until well combined. Add the almond butter, molasses, applesauce and vanilla and mix all the ingredients together until smooth. If you’re almond butter is super oily and runny, your dough may be too sticky, so add another tablespoon of flour as needed. Roll into 1 inch balls and place on a parchment lined baking sheet. Bake in a preheated oven at 350 degrees for 7-8 minutes.
Inspired by CCK