Paleo Almond Butter Cookies Food
3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}
Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan, plus, they can be made keto-friendly with 1 substitution.
Provided by Camilla
Categories Cookies
Time 21m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
- Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Nutrition Facts : Calories 78 calories, Carbohydrate 6.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5.6 grams fat, Fiber 1.2 grams fiber, Protein 2.4 grams protein, SaturatedFat 0.4 grams saturated fat, ServingSize 1 cookie, Sodium 53.4 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PALEO ALMOND DATE COOKIES
High-protein, organic cookies for the paleo connoisseur.
Provided by KaveMan
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together.
- Scoop dough onto prepared baking sheets with a small cookie scoop.
- Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 12.3 g, Cholesterol 7.8 mg, Fat 13 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 66.7 mg, Sugar 7.7 g
3 INGREDIENT ALMOND BUTTER PALEO NO BAKE COOKIES (FAST, HEALTHY, VEGAN)
3 Ingredient Almond Butter Paleo No Bake Cookies (GF): learn how to make easy no bake cookies paleo, vegan & gluten free! Soft, sweet & satisfying. Protein-Rich, Healthy, Refined Sugar-Free.
Provided by Demeter | Beaming Baker
Categories No Bake
Time 15m
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
- In a medium bowl, add almond butter, maple syrup, and coconut flour. Use a rubber spatula to fold until well incorporated and thickened. Cover bowl and freeze for 15-20 minutes.
- Remove from freezer. Using a cookie scoop, scoop and drop balls onto the prepared baking sheet, spaced evenly apart. Here are the small and medium cookie scoops I use.
- Using a fork, flatten cookies to desired thickness. Optionally, make additional fork marks in the opposite direction for a crisscross pattern on the cookies.
- Transfer back to the freezer to chill for 20-30 minutes, until somewhat firm.* Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 cookie, Calories 135 calories, Sugar 6g, Sodium 3mg, Fat 10g, SaturatedFat 1g, TransFat 0g, Carbohydrate 11g, Fiber 3g, Protein 4g, Cholesterol 0mg
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- Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper or a silpat.
- Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing them on the baking sheet with enough room to spread out.
- Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
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- In a large bowl, using an electric hand mixer, beat together the almond butter and coconut sugar. Add in the apple sauce, molasses and apple cider vinegar and beat on high speed until it forms a dough, and begins to stop sticking to the beaters, about 30 seconds.
- In a separate, small bowl, stir together the baking soda, cinnamon, cardamom, ginger, cloves and salt. Add into the dough and stir well. I like to get my hands in there to really make sure the spices are mixed.
- Roll the dough into lightly heaping tablespoon balls (don't flatten them out) and place onto the prepared cookie sheets. Place into the freezer for 30 minutes. *
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- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl with your hand mixer or in the bowl of a stand mixer, beat the almond butter and coconut sugar together on high speed until smooth creamy and smooth, 2-3 minutes. It may look lumpy at first but keep beating because it will come together.
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- In a medium bowl, combine almond butter, coconut oil, coconut sugar, vanilla and eggs until smooth. Add in cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chocolate chips.
- Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Flatten each dough ball with the palm of your hand so they're about 1/4th inch thick. Bake for 8-10 minutes or until edges are set. Do not overbake or they will dry out.
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- Stir in the almond butter, maple syrup, and vanilla. Stir the mixture together until it forms thick dough. This will take about a minute. Then, transfer the mixture into the refrigerator for 30 minutes.
- Preheat the oven to 350°F (177°C). Place tablespoon-sized balls onto a parchment lined baking sheet, at least 1" apart. Lightly press the balls down with a fork, creating a pattern.
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- Adjust an oven rack to the middle position and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in water.) For softer cookies, don't press down the dough.
- Bake until the edges are golden brown, about 12 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely. Cool baking sheet between batches.
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- Preheat the oven to 350 degrees. Line a cookie sheet with a silicone mat or grease it with nonstick spray.
- In a small bowl, whisk together the cacao, baking soda, and salt. Add this to the wet ingredients and stir well to combine.
- Place the chopped almonds in a small shallow bowl. Scoop 1 tablespoon of the dough and roll it into a ball then flatten it into a disk. Press each side of the cookie into the almonds and then place on the cookie sheet. Repeat with the remaining dough.
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- As soon as the cookies come out of the oven, press one chocolate drop into the middle of each one.
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- In a large bowl, combine almond flour, baking soda, maple syrup, and nut butter. Mix with wooden spoon or blend with hand mixer until batter is thick and ingredients are combined.
- Add your sea salt and any other mix-ins of choice. i.e chocolate chips, nuts, etc. Optional but recommended: For best results, chill batter for 30 minutes in fridge.
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- Scoop a spoonful of mixture onto cookie sheet lined with parchment paper. Chill in freezer or fridge for at least 30 minutes.
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- Preheat the oven to 180C/350F. Prepare a Silpat cookie sheet or line a large baking tray with parchment paper.
- In a large mixing bowl, combine all your ingredients until completely mixed. If using chocolate chips, fold through at the end.
- Form 12 balls of cookie dough and place on the lined tray/cookie sheet. Place balls of dough 2 inches apart. Press down on each ball into a cookie shape. Bake for 10-12 minutes, or until just golden on the edges.
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Ratings 1Category DessertCuisine AmericanTotal Time 18 mins
- In a large bowl, beat egg, almond butter, maple sugar and vanilla until smooth. Stir in almond flour, salt and cinnamon, if using.
- Roll dough into 1.5 TBSP-sized dough balls and roll into a bowl with more sweetener for a crystallized crunch.Place dough balls on prepared baking sheet then use your thumb 1/4 TEASPOON-sized spoon to make an indent in the center.
- Bake in preheated oven for 9 to 10 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook. After 2 minutes, press chocolate wafer in the middle or sprinkle in 3-5 chocolate chips. Allow to cool completely for the cookies and chocolate to set and harden.
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- Add all of the ingredients for the cookies to a mixing bowl and stir well until completely combined.
- Roll dough into balls about 1 to 1.5 inches in diameter and place on the baking sheet. Give plenty of space between the cookies, as they spread a lot! I make mine in two batches
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- Place a piece of parchment paper on top of a cookie sheet. Set aside. Set the oven to 350 degrees F.
- Measure out each ingredient with measuring cups and spoons and place in a large bowl. Mix together with a spoon, then spread in roughly an even layer in the bowl. Use the spoon to roughly divide the mixture into four sections.
- Use a cookie scoop (or a large spoon if you don’t have a scoop) and place a roughly 1.5 tbsp dollop of cookie dough on the parchment paper, spread out at least 1.5 inches apart. Each section of the cookie dough will equal 3 cookies. Repeat until you have 12 cookies on the sheet.
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From thealmondeater.com
From thealmondeater.com
11 WAYS TO USE ALMOND BUTTER | ALLRECIPES
Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab...
From pesewan.com
From pesewan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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