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
2 comments:
those look great. I actually have all those items in my house right now except the cherry preserves. I bet they also would taste great with agave in place of b. sugar. My daughter recently made ginger cookies with agave and it came out with a lighter, sweeter taste--very delicious.
Thanks for the recipe!
Really quick question, totally unrelated to this post ... I remember you saying that you used to help your kids write the alphabet, starting at a pretty young age. Did you assume they were right-handed? Mine sometimes show a preference for the left, so even though hubby and I are not lefties, I don't want to assume that they're not either. What did you and Peter do about that?
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