I’e always thought there could never be a replacement for peanut butter cookies, but that was before I had tried almond butter. I don’t have any peanut allergies, so the thought to try a different “nut butter” in a cookie had never entered my mind. I loved peanut butter cookies too much.
Then I tried diving into different nut butters for cookie recipes. Naturally, I’d chosen my next favorite nut butter. Almond butter! Almonds and almond extract would no doubt create something super delicious in a sugar-free cookie. These healthy almond cookies did not disappoint!
As I embraced the flavors of these almond butter cookies, I was so pleased! These cookies yield a 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. And the taste! Pure almond goodness!
Oh and did I mention this recipe is super easy to make and just happens to be vegan? When it comes to peanut verses almonds… these healthy almond butter cookies make for some serious competition!
- 1/2 cup Whole Wheat Flour
- 1 1/2 teaspoons Baking Soda
- 3/4 cup Coconut Sugar
- 1/8 teaspoon Sea Salt
- 1 cup Natural Creamy Almond Butter
- 1 teaspoon Molasses
- 1/4 cup Applesauce
- 2 teaspoons Pure Vanilla Extract
- In a medium sized bowl, mix together the flour, baking soda, coconut sugar and salt until well combined.
- Add the almond butter, molasses, applesauce and vanilla and mix all the ingredients together until smooth. If the 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.