Almond Butter Raisin Cookies Vegan Gluten Free Food
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 RAISIN COOKIES (VEGAN, GLUTEN-FREE)
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
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)
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
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- Scoop the almond butter cookie dough with a cookie scoop into 1-inch balls, and set them on the prepared baking pan 2 inches apart.Then with the back of a fork press the raw dough down and form a crisscross pattern on the top.
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