Gingerbread Almond Butter Tagalongs by Dani Breiner from Danihealthyeats

Images and recipe by Dani Breiner from Danihealthyeats


For Gingerbread Almond Butter:

  • 2 cups almonds (pinch of sea salt is theyre unsalted) 
  • 1 tbsp molasses
  • • 1 tbsp maple syrup
  • • 1 tsp melted coconut oil
  • • 1 tsp cinnamon • 1 tsp ground ginger
  • • 1 tsp vanilla
  • • 1/2 tsp cloves + nutmeg

For Cookie Base:

  • 1 cup almond flour
  • • 3 tbsp maple syrup
  • • 2 tbsp vegan butter OR oil
For Cookie Base:
  • Preheat your oven to 325F.
  • Combine all the cookie dough ingredients together until dough forms. Roll into balls & slightly flatten with your palm.
  • Bake for 12-15 or until golden. Let cool.

For Gingerbread Almond Butter:

  • Add the almonds to the NutraMilk & turn it on butter until smooth & creamy.
  • Add the remaining ingredients, until well combined.
  • Scoop out ½ cup for your recipe and store remainder of butter in an airtight container.

For  Gingerbread Almond Butter Tagalongs:

  • Once your almond butter is ready, mix about 1/2 cup of it with 1-2 tbsp maple syrup. Taste & adjust the sweetness as needed.
  • Top the cookies with a layer of the almond butter maple mixture.
  • Melt your white chocolate of choice and dip each cookie into it entirely.
  • Place on a lined loaf pan and set in the freezer to harden.
  • Enjoy!

Note: Almond butter is best stored in an air tight container and good on everything!