I really look forward to my ‘sweets day’ when I get to bake. It is quite a challenge being a vegan and not cooking with dairy. A challenge that I take on whole heartily because it still all tastes so good. I still havn’t conquered a cake with height and lightness but I will get there. Today I decided to make something that is both simple and sweet – Almond Butter Cookies. Only four ingredients and you get to take advantage of almond butter instead of peanut butter. Delicious!
1 cup Creamy Almond Butter
(instead of peanut butter)
1 cup coconut sugar
(prepared according to your box instructions)
1/4 cup ground almonds
I use a silpat or some such baking pad when I bake these cookies so that the bottoms don't get too dark.
You can grease a cookie sheet if you don't have a silpat but the bottoms will be a darker color than the tan almond color.
Mix all of the ingredients together.
Roll into balls.
Place on your prepared cookie sheet.
Bake at 350° for 10 minutes.
After they have cooled keep them in a cool dry place or the refrigerator or the freezer.
After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/
They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.