Made these this afternoon... Oh My Deliciousness! I modified the recipe for Peanut Butter and Jelly Cookies from The Vegan Table (page 159, for those interested).
Vegan (Crunchy) Almond Butter and (Cherry) Preserves Cookies
75g coconut butter (about 1/3 cup)
1/2c light brown sugar
1/2c crunchy almond butter
2tbsp unsweetened almond milk
1tsp vanilla extract
3/4 cup all purpose flour
1/2 cup whole wheat all purpose flour
3/4 tsp baking powder
2tbsp cherry preserves
Preheat oven to 375. Spray a cookie sheet with non-stick spray.
Beat together coconut butter, brown sugar, almond butter, almond milk, and vanilla.
Mix flours and baking powder in a bowl. Slowly beat into the wet ingredients.
Make 20 balls with the dough. (I cook 2 rounds of 10 balls each). Using your thumb, make an indentation in the cookie balls as you are flattening them. Place them on the baking sheet and spoon in 1/4 tsp of cherry preserves into the thumb indentation.
Bake for 10 minutes at 375. Cool on the rack for 2 minutes before moving to a cooling rack. Cool for 5 minutes before eating.
20 cookies at 115 calories each