Sweet Almond Butter Cookies by Abby's Food Court

alternative milks dairy free gluten free home cooking plant-based vegan

Images and recipe by Abby's Food Court

*Serving 10-12 cookies

INGREDIENTS
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 3 tablespoons virgin coconut oil, softened
  • 1/2 teaspoon pure vanilla extract
  • 1 flax/chia egg (1.5 tsp ground flax seeds + 1.5 tsp chia seeds + 3 tbsp water)
  • 1/2 cup oats
  • 1/4 cup oat flour 
  • 1/4 cup arrowroot flour
  • 1/4 cup almond flour 
  • 1 tsp cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

INSTRUCTIONS

  • Prepare flax/chia egg by combining 1.5 tsp ground flax seed, 1.5 tsp chia seeds with 3 tbsp of water. Stir to combine and then let sit as you combine the wet ingredients.
  • In a large bowl, mix together the wet ingredients (almond butter, maple syrup, coconut oil, and vanilla) until smooth. Then mix in the flax/chia egg.
  • Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, cinnamon and salt) into the wet mixture, one by one, until combined.
  • Line a cookie sheet with coconut oil and then form the dough into 2 inch cookies and place them onto the cookie sheet. Press down the dough to flatten the cookies a bit.
  • Place in the oven and set the oven to 350F. Bake for 8 to 10 minutes. For a crispier cookie, bake for longer, ~12-15 minutes.
  • Once cooked, cool the cookies on the baking sheet for 5 to 6 minutes. Then transfer to a plate and let them cool. (If you don’t let them cool, they’ll be super crumbly).
  • Take a deep breath and enjoy!


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