Despite the drought in California, almonds are more popular than ever. While agricultural sustainability is an issue I care deeply about, I’m guilty of having a jar of almond butter in my cupboard most of the time.
Everyone knows and loves a good old-fashioned peanut butter cookie, so look at this as its new and trendy (plant-based) counterpart.
These super chewy almond butter cookies are vegan, paleo and have no refined sweeteners. Blackstrap molasses hosts great vitamins and minerals while coconut sugar’s low glycemic index is ideal for those of us with funky insulin regulation.
Almond Butter Cookies (Paleo & Vegan)
- Prep Time:30 minutes
- Cook Time:15 minutes
- Total Time:45 minutes
- Servings:15 cookies
- 1 cup almond butter
- 2/3 cup coconut sugar
- 3 tablespoon unsweetened applesauce
- 2 tablespoon molasses
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
Using an electric mixer, cream all ingredients in a small bowl.
#SpoonTip: if the almond butter is unsalted, add a pinch of salt to balance the flavor.
On a lined baking sheet, scoop balls of dough (approximately 1 tablespoon each) with at least 2 inches between.
Freeze the sheet of cookies for 20 minutes. Preheat oven to 350ºF.
Bake cookies for 15 minutes until the edges are just beginning to crisp.