VEGAN ALMOND BUTTER COOKIES
Steps:
- Add the vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth. Add in the almond butter and vanilla extract and mix in.
- Add the flour, baking soda, baking powder and salt to a separate bowl and mix together. Then add the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part).
- Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of soy milk and try again. I did not need any added soy milk at all, but I used a natural variety of almond butter (where the oil separates and sits on the top and then you mix it in very well before using) so if you use a version that is much less oily it could be that you'll need a little soy milk. But only use it if you have to.
- Preheat the oven to 375°F (190°C).
- Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for around 20 cookies. Then press down on them with a fork to flatten.
- Bake for 10-15 minutes until lightly browned on top. Remove from the oven and allow to cool on the baking tray.
- When the cookies have cooled, melt the chocolate in the microwave by microwaving for 30 second intervals and bringing it out to stir every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
- Drizzle the chocolate over the top of the cookies. Place them into the fridge for 10 minutes for the chocolate to set and then your cookies are ready to serve.
Nutrition Facts : ServingSize 1 Cookie, Calories 218 kcal, Sugar 13.9 g, Sodium 194 mg, Fat 12.5 g, SaturatedFat 3.1 g, Carbohydrate 23.6 g, Fiber 2 g, Protein 4 g
VEGAN ALMOND BUTTER COOKIES
These cookies are simple, fast, relatively healthy-- and vegan. We're not vegan by any means, but my 2 and 4 year-old kids love to prepare these so they have become a staple in our home! We have also tried 50% whole wheat flour / 50% white flour to satisfying results.
Provided by Kris9722
Categories Drop Cookies
Time 19m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix dry (first five ) ingredients together.
- 3. Separately, mix wet (last 4) ingredients together.
- 4. Combine wet mixture into dry until you achieve a consistent paste.
- 5. Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart.
- 6. Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.
Nutrition Facts : Calories 156.9, Fat 7.6, SaturatedFat 0.6, Sodium 197.6, Carbohydrate 20.5, Fiber 1, Sugar 10.5, Protein 2.6
ALMOND BUTTER COOKIES (VEGAN)
I adapted these from a non-vegan peanut butter cookie recipe. These were so easy to make and the flavor is amazing. You can make a double or triple batch and freeze some. Note: They are sweet so you might want to cut back a bit on the sugar unless you prefer them this way.
Provided by Chef Joey Z.
Categories Drop Cookies
Time 21m
Yield 16 cookies
Number Of Ingredients 4
Steps:
- Mix the egg replacer and warm water together. I used luke warm water.
- In a large bowl add the nut butter and sugar and egg replacer. Mix well.
- Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
- I used a floured fork and made the cross hatch marks on the cookies.
- I baked them for about 10 minutes.
- Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
- Then cool on a wire rack and eat.
- Bon Appetit!
Nutrition Facts : Calories 152.1, Fat 9.7, SaturatedFat 0.9, Sodium 74.4, Carbohydrate 16, Fiber 0.6, Sugar 13.3, Protein 2.5
ALMOND BUTTER COOKIES
Actual almond butter cookies, like peanut butter but with almonds. Mmm! Try with cashew butter also, but don't add the almond extract for those!
Provided by b_dazzld
Categories Drop Cookies
Time 54m
Yield 27 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- In a large bowl, combine 1/2 cup sugar, brown sugar, and butter.
- Beat until fluffy.
- Add almond butter, almond and vanilla extract and egg, mix well.
- In a separate bowl, combine flour, baking soda and salt.
- Mix dry ingredients together with a fork or wire whisk.
- Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.
- Scoop dough with a 1 1/2-inch cookie scoop.
- Place 2-inches apart on cookie sheets lightly sprayed with Pam.
- Dip fork in 1/8 cup sugar and flatten dough with a criss-cross pattern.
- Lightly sprinkle sugar on the cookies.
- Bake at 375°F for 6-9 minutes until golden brown.
- Let cookies cool on cookie sheet for one minute.
- Put cookies on wire racks to cool completely before putting in a cookie jar.
Nutrition Facts : Calories 117.8, Fat 6.3, SaturatedFat 2.4, Cholesterol 15.9, Sodium 134.1, Carbohydrate 14, Fiber 0.7, Sugar 8.8, Protein 1.9
ALMOND BUTTER COOKIES
Need to bring cookies to a pot luck were one girl could not have flour and one could not have peanuts. Tweeked an old recipe to fit everyones needs. Hope you like it.
Provided by Debbwl
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350* and line cookie sheets with parchment paper.
- Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
- Add beaten egg and baking soda to almond butter mixture and beat until well combined.
- Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
- Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
- Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
- Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.
Nutrition Facts : Calories 101.6, Fat 6.2, SaturatedFat 0.5, Cholesterol 7.8, Sodium 79, Carbohydrate 10, Fiber 1.1, Sugar 4.2, Protein 2.5
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