Cookies Not for Sharing

This is my favourite cookies recipe ever, a title I do not bestow lightly. I made a double-batch this weekend and they did not disappoint. The baby was furtively double-fisting them behind the couch, and I ate more than I care to admit. I did, however, manage to fritter a few away into the freezer for weekday lunches, but essentially 75% of both batches have already been devoured.

These I cannot claim as my own as they are from none other than Angela Liddon, author of Oh She Glows. Her cookbooks are favourites in this house - every recipe is a winner.

But enough chit chat. Go and make sure you have enough almond butter at the bottom of the jar and get baking. You’ll be glad you did.



Crispy Almond Butter Cookies

Ingredients

  • 1 tablespoon of ground flaxseed + 3 tablespoons of water

  • 1/4 cup of vegan butter, coconut oil, or oil of your choice (I use avocado oil)

  • 1/4 cup of almond butter (you can use whatever nut butter you prefer)

  • 1/2 cup of light brown sugar

  • 1/4 cup of coconut sugar or white sugar

  • 1 teaspoon of vanilla extract or paste

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup of gluten free rolled oats blended in food processor down to almond meal

  • 1 cup of raw almonds ground down to meal in food processor

Method

  1. Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.

  2. In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside.

  3. Put baking soda, baking power, oat flour and almond meal in a small bowl and set aside.

  4. In your stand mixer with paddle attachment, blend oil and nut butter until combined. Add both sugars and beat for 1 minute more. Beat in flaxseed mixture (or egg) and vanilla until combined and fluffy.

  5. Add flour mixture to wet ingredients and gentle mix on lowest setting. The dough will be sticky. If your dough is dry, you can add a touch of almond milk to thin it out. I’ve always found it to be on the wetter side though, and always add a touch more oat flour.

  6. Scoop 1-inch balls onto prepared sheet. Leave 2-3 inches between each cookie as they spread. There is no need to flatten the dough before baking.

  7. Bake for 12-14 minutes until golden brown on the bottom. The cookies will be soft coming out of the oven, but become chewy and crisp when they cool. Store in container. They freeze well~