Vegan and gluten-free, these Almond Butter Cookies are a perfect chewy cookie to pair with a chilled glass of non-dairy milk!
Preheat oven to 350 degrees. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
Start by making your flax egg. In a small bowl, place flaxseed meal and water/milk, stir and set aside to set, about 15 minutes ideally. Or if using banana, mash well in a small bowl and set aside.
In a medium mixing bowl, combine nut butter, sugar, vanilla and flax egg/banana. Mix well until dough is stiffened and hard to mix, about 1 minute.
Using a tablespoon measuring spoon, scoop out rounded tablespoons, place on cookie sheet about 2 inches apart. Using a fork or your index and middle finger, gently press to flatten, making a crisscross pattern. Your dough will seem oily and stick to the fork, it’s normal with the almond butter, just be patient, you’ll be rewarded soon. Feel free to sprinkle a little sugar or salt over each cookie.
Place baking sheet on middle rack and bake 12 – 15 minutes. Remove from oven and let cool.
These are best stored covered on a couple paper towels, the paper towels will help soak up some of the natural oil for the almond butter.
Makes approx. 14 cookies (that’s if you don’t eat the batter!).
For this recipe I used Trader Joe’s Raw Almond Butter, Creamy and Crunchy, both worked well. Keep in mind that other brands of almond butter may contain added sugars…adjust the sugar slightly by reducing a tablespoon or so if you like. Also, keep in mind that your cookies may vary in shape depending on what type/brand of almond butter you use.
Try subbing in 1/3 of a banana for the flax egg. I did a few trials with this method and had great success!
As noted above, I’ve tried making these with natural peanut butter hoping it would be the same results but didn’t care as much for the outcome with this recipe. Of course, you can try if you like and find you like it. They were soft, tender with a velvety texture.