Well happy almost spring to you!
I am so excited for this time of year – it’s my favorite. While certainly my husband’s allergies don’t enjoy the abrupt visit of springtime, for me it’s more than welcome. Just to see the sun everyday, and to feel the gentle breeze coupled with the best temperatures all year is absolutely perfect.
Well, today as I was working on what I was going to share next on the blog, I thought up the recipe posted on veganboyfriend.com for vegan peanut butter cookies. I decided, why not make a derivation (with some alterations of course) of this cookie?
And guess what? It worked!
These cookies are vegan, gluten-free, and paleo, so obviously they are very flexible with ingredient exchanges to fit your specific diet and palate. How about that?
Hooray for healthy -and- delicious cookies!
I served these almond butter cookies up with some original almond-cashew milk and woweeee!
They are so soft, melt-in-your-mouth, and mmmmm almond buttery goodness.
- 1 scooped cup blanched almond flour
- ½ cup natural creamy almond butter
- 3 Tablespoons coconut sugar
- 2-3 Tablespoons pure maple syrup
- ½-1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Mix all ingredients together in a medium glass mixing bowl and form a cookie dough. If too wet, add a little more almond flour for consistency.
- Next, use a spoon to scoop uniform amounts of cookie dough into the palms of your hands, and roll into balls. Lay each cookie dough ball onto a lined baking sheet, separated appropriately.
- Use a fork now to gently flatten the tops of each cookie with cross-hatches.
- Bake the cookies for about 12 minutes, and allow to completely cool on top of stove before serving with your favorite dairy-free milk.
Don’t forget your favorite dairy-free milk! Trust me…