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Momma’s Favourite Almond Butter Cookies

June 12, 2014 by Rachel Chew Leave a Comment

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These cookies are my momma’s favourites. She says they bring back childhood memories, but in a healthier version, of course.

These remind me of a rustic version of those Nutter Butter sandwich cookies, in a peanut-free form. If your child’s school does not allow peanuts, then this recipe is for you! If you would like a nut-free cookie, you can substitute the almond butter with any kind of seed butter; sunflower and pumpkin seed butter will both work splendidly.

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These cookies are a tad bit dry, making them perfect for dunking in your favourite milk beverage! Just like a Nutter Butter, you can slather in some nut butter, or our creamy peanut butter sauce to make a sandwich cookie. These make a perfect snack for a quick protein boost and a mid-day pick-me-up! Pack a few in your bag for those moments on-the-go when you just want to buy something from the vending machine. Not only will these cookies provide you with the nutrients your body craves, but your wallet will thank you as well.

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If those reasons still don’t convince you to make these almond butter cookies, perhaps their simple ingredients and instructions will win you over 😉

 

Print
Momma's Favourite Almond Butter Cookies
Author: Rachel Chew
Recipe type: Snacks, Cookies
Cuisine: vegan, refined sugar-free
Prep time:  10 mins
Cook time:  17 mins
Total time:  27 mins
 
Simple and quick to make, these almond butter cookies will bring you back to the Nutter Butter days of your childhood, in an almond butter version!
Ingredients
  • 2 c. spelt flour
  • 1 tsp. baking soda
  • ½ tsp. pink himalayan salt
  • 1 c. almond butter
  • ⅓ c. agave nectar
  • 1 tsp. pure vanilla extract
  • ½ tsp. pure almond extract
  • 5 tbsp. almond milk, unsweetened
Instructions
  1. Preheat oven to 350F degrees.
  2. Line a large cookie sheet with parchment.
  3. In a food processor, add in all your dry ingredients & almond butter, and give it a whirl until well combined.
  4. Once combined, add in your agave, vanilla extract, almond extract, and almond milk.
  5. Give it another whirl; add in more almond milk if needed to reach a sticky cookie dough consistency.
  6. If your dough is too sticky/thin, add in more spelt flour, one tbsp. at a time, until desired consistency is reached.
  7. Transfer your dough one heaping tbsp. at a time onto your prepared cookie sheet.
  8. Put in oven and bake for 17 minutes at 350F.
  9. Allow cookies to cool for 5 minutes before transferring onto cooling rack.
Notes
I used Maranatha's Smooth Almond Butter from Costco. The brand tends to be on the runny side of the nut butter spectrum, so adjust the amount of almond milk to reach the delicious, sticky cookie dough consistency pictured above.
3.2.1311

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Filed Under: All Posts, Snacks, Vegan Tagged With: almond butter, cookies, refined flour free, spelt flour, vegan

About Rachel Chew

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