It’s many many years ago and I’m in the 5th grade, making Peanut Butter cookies with my class. The cookbook is actually pages of sketched step-by-step instructions stapled together, this was my introduction to cooking and I realized I loved to cook. There were probably 5 to 6 different recipes, but the one I fell in love with was Peanut Butter cookies, I made them over and over again, I was happy and so was my family.
It’s many many years ago and I’m in the 5th grade, making Peanut Butter cookies with my class. The cookbook is actually pages of sketched step-by-step instructions stapled together, this was my introduction to cooking and I realized I loved to cook. There were probably 5 to 6 different recipes, but the one I fell in love with was Peanut Butter cookies, I made them over and over again, I was happy and so was my family.
Fast forward to modern day and the Peanut Butter cookie is now Almond Butter or any other nut butter other than peanut, because I have a child with a peanut allergy.
So the recipe I’m sharing today is an Almond Butter cookie adapted from Vegan Yumminess, Vegan Peanut Butter cookie. If you’re vegan or just want some tasty eats that just happen to be vegan, check out Vegan Yumminess.
My version is a bit thinner with a crispy, chewy bite, because the almond butter I used was a thinner brand, (Target Simply Balanced All Natural Creamy Almond Butter) the thicker the nut butter, the thicker the cookie. I also traded cornstarch for arrowroot, (I didn’t have cornstarch) and I added dark chocolate chips and sliced almonds.
Whip up a batch or two and make the people in your life happy.
Ingredients
- 3/4 cup almond nut butter
- 1/4 cup vegan butter at room temperature
- 1/2 cup all natural cane sugar
- 1/3 cup firmly packed brown sugar
- 1 tablespoon arrowroot
- 1 tablespoon applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon fresh lemon juice
- 3/4 cup all-purpose flour
- 1/2 teaspoon sea salt
- 2 to 3 tablespoons almond milk
- 3/4 cup dark chocolate chips
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350 degrees.
- Combine first nine ingredients in a medium mixing bowl, until well combined.
- Add in the flour and salt, mix until the mixture comes together.
- Add in 2 tablespoons of the almond milk to soften the mixture, then add in the
- chocolate chips and almonds. Add in final tablespoon of almond milk only if needed to
- soften the dough after the addition of the chips and almonds. (I used 3 tablespoons).
- Scoop out dough using a small melon baller, roll into a ball in your palm, place on
- parchment lined cookie sheet and flatten slightly with your fingers.
- Bake cookies 10 minutes, allow cookies to cool slightly before serving.
- If you have any leftovers, store in airtight container.
- Have fun and Enjoy!
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'Til Next time!
Celeste ~
How wonderful to create this cookie for those with peanut allergies. I am gong to pass this on to a friend of mine. Or better yet I may make her a batch! Thanks for sharing at the Thursday Favorite Things Blog Hop!
LOOKS delicious. Definitely making them this week for a brunch. 🙂 Sharing them with my vegetarian friends. Thanks so much for this! xo