Today I want to share with you a very quick, easy, and delicious recipe for flourless almond butter cookies.
They are quick and easy to make; perfect for those wanting a light sweet treat on the holidays.
Firstly, I want to wish everyone a very Merry Christmas!
Christmas is very special to me, and spending the day with family reminded me today of the blessings always present before me. Yes, we may all get busy attending to our careers, education, and every day life demands, but there is something about the holidays that reminds us to slow down, eat good food, and enjoy the blessings of those around us. That is exactly what I love! The gifts are sweet, the food is always excellent, but the best part of the day is always going to be experiencing the people right in front of me and giving thanks.
And, before I get back to that in a moment, I thought I would come along and share with you a delicious recipe that you can certainly make today, or for the new year…
It’s my paleo-friendly, vegan, and very delicious flourless almond butter cookies.
These amazingly buttery almond butter cookies reminded me of my very first vegan peanut butter cookies I made a long time ago…SOOOO nice!
They are chewy, light, and just melt-in-your-mouth holiday perfection!
Enjoy and again, happy holidays to all!
Here is what you will need to make these super easy flourless almond butter cookies.
- 1 "flax egg" (1 Tbsp + 1 tsp milled flax + 3 Tbsp water)
- 1 cup creamy natural almond butter (no sugar added)
- ¾ to 1 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, prepare an egg substitute by combining 1 tablespoon plus 1 teaspoon of ground (or milled) flax with 3 tablespoons of water. Whisk this "flax egg" with a fork, and allow it to stand until all other ingredients are combined.
- Next, to a medium mixing bowl add: 1 cup of almond butter, and ¾ to 1 cup of coconut sugar depending on how sweet you want the cookies to be.
- Next add to the medium mixing bowl, 1 teaspoon of vanilla and 1 teaspoon of baking soda, followed by the egg substitute. Mix all ingredients well.
- Once the cookie dough is prepared, line a rectangular baking pan with a non-stick cookie sheet, and begin rolling cookies into small uniform balls.
- Separate the cookie balls about 2 inches apart on the pan, and cross hatch them with a fork with a little pressure.
- Place the cookies into the preheated oven, and bake for 10-12 minutes max. Then, promptly remove them from the oven and allow them to cool completely before serving.
After 12 minutes max + some cool time after being removed from the stove, here are your cookies! They are warm, golden, and all ready for the party!
These are certainly cookies that should be shared with family and friends — maybe even Santa (wink!)
Tell me what you think once you try them. I bet you will love them. ~Bella