Almond Butter Cookies

Almond Butter Cookies with Soy Milk

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!

Almond Butter Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3 to 4 dozen

Serving Size: 3 cookies

Ingredients

1 cup Creamy Almond Butter

(instead of peanut butter)

1 cup coconut sugar

1 Egg Replacer

(prepared according to your box instructions)

1/4 cup ground almonds

Directions

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.

Too Easy!

Bake at 350° for 10 minutes.

That's it!

After they have cooled keep them in a cool dry place or the refrigerator or the freezer.

TO FREEZE:

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.

http://veganinthefreezer.com/2013/03/13/almond-butter-cookies/

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Comments

Almond Butter Cookies — 17 Comments

    • Yep, they are! Hey, Hannah – are my comments coming through to you? My last one was on your meatloaf – about comment #44. Sounded great by the way – but then it asks me to sign in with WP.com which I don’t belong to and I don’t have a password. Let me know. Ginny

  1. This recipe looks great, I really want to try it, but what’s “1 egg replacer” ? Can I just use 1 egg? Or is there something specific I need?

    • Hi, I wouldn’t use a honey or agave because it is liquid and I do not know how the texture would come out. I looked up a stevia to sugar comparison and it says you can use an equal amount of Granulated Stevia. So 1 cup of Granulated stevia to 1 cup of sugar.

  2. Pingback: almond butter chocolate chip clementine cookies | jen goes vegan

  3. Unless I misunderstood your recipe, you said you use beet sugar? Do you know that sugar beets are a major gmo crop?

    • No you have not misunderstood. Yes, I do know there is a problem even thouogh there are three companies that do not use GMO seeds and Sprickles is one of them. I was stressing to not use cane sugar since it is so hard on the environemnt. Since this recipe I have gone back and recreated my recipes with coconut sugar and I forgot to update this recipe. Thank you for the reminder.

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