Almond Butter Raisin Cookies Vegan Gluten Free Food

VEGAN ALMOND BUTTER COOKIES

Vegan Almond Butter Cookies image

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

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup almond butter
1/2 cup maple syrup
1/2 teaspoon vanilla extract
3 tablespoons canola oil

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 RAISIN COOKIES (VEGAN, GLUTEN-FREE)

Almond Butter Raisin Cookies (Vegan, Gluten-Free) image

Soft healthful gluten-free cookies made with simple ingredients, with a heavy richness from roasted almond butter, lots of raisins and a bit of maple syrup. They are my staple break-time snack for work and freeze very well. Each cookie comes out to about 125 calories each.

Provided by Ravenhood

Categories Dessert

Time 20m

Yield 12 cookies, 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup raisins (dark, sultana)
1/4 cup oat flour
1/4 cup rolled oats
1 tablespoon ground flax seeds
1/2 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup almond butter (roasted)
3 tablespoons water
2 tablespoons maple syrup

Steps:

Soak raisins in warm water for 5 minutes, then discard soaking water.
Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.

ALMOND BUTTER COOKIES (VEGAN)

Almond Butter Cookies (Vegan) image

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

Ingredients

1 cup raw sugar
1 cup roasted almond butter
1 1/2 teaspoons egg substitute (I used Ener-G)
2 tablespoons warm water (mix with the egg replacer)

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

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