Chinese Almond Butter Cookies
Chinese Almond Butter Cookies combine the best of two worlds. Two classics cookies that are softly crunchy and they will have you licking your lips.
Servings 36 Cookies
- ½ cup dairy-free butter, softened
- ½ cup creamy almond butter
- ¾ cup organic brown sugar
- ½ cup organic sugar
- 1 tablespoon dairy-free milk
- 1 teaspoon vanilla extract
- 1 tablespoon chia seed or flax seed meal as an egg substitute
- 3 tablespoons water, used for the chia seed or flax seed meal egg
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup slivered almonds
Preheat oven to 350 degrees.
Mix your egg substitute according to package directions. I use a chia egg which is 1 tablespoon chia flour and 3 tablespoons water. To make the flour you need to grind chia seeds to a fine meal. The flour keeps perfectly in the freezer for future use. Set the prepared egg aside.
In a large mixing bowl or stand mixer beat together the vegan butter and almond butter until smooth.
Add sugars and beat until light and fluffy. About 5 minutes.
Add the nondairy milk, vanilla, and egg substitute. Mix until combined.
Add flour, baking powder, and salt and mix just until blended. Do not overwork.
Scoop dough into 1 ½ tablespoon mounds and put on a baking sheet about 2" apart.
Bake for 7-8 minutes or until the edges are just barely golden. You want to keep them light and soft.
Cool on a wire rack.
After they have cooled you may freeze them in any of the methods shown in my article 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 two and enjoy.
Serving: 2Cookies | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Sodium: 54mg | Potassium: 84mg | Fiber: 1g | Sugar: 4g | Vitamin A: 120IU | Calcium: 38mg | Iron: 0.5mg