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We do love peanut butter cookies and frankly, anything with peanut butter in our house. We love to bake and cook together. Can’t beat the cookies baked together with the children, they just love to help. And it’s a great thing. A big thing for Bobcat. In fact, making yummy food always guarantees Bobcat getting involved, as a matter of fact voluntarily. He loves helping out lately. So, about 2 weeks ago we made almond butter cookies. This time, it was the almond butter’s turn. We knew we wanted to make cookies and swapping peanut butter for almond butter in recipes sounds like a no brainer – but I also wanted to make vegan cookies.
I think we managed to come up with a recipe which is really uncomplicated and still just as delicious as the regular cookies. We only needed coconut oil as combining agent – the rest is pretty standard. And of course vegan dark chocolate.
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So the cookies turned out to be really yummy, not so gooey (I don’t like gooey cookies, because I keep thinking they are raw and that’s just a no thanks from me.) They resemble the texture of a shortbread I should say, which is a much more favourable texture for me.
Ours lasted for about 5 days (We’re really trying to watch our sugar intake these days. Yes, we do have treats, but just a small piece.) and there was no change in taste or texture, I just kept them in a cookie jar. I also put half of the dough into the freezer – and it does freeze quite well, so worth making a bigger batch since you’re at it.
We had them with unsweetened coconut milk – fantastic combination! Since I never liked cow’s milk, I never had cookies with milk. But pairing these cookies with a small glass of coconut milk is absolutely moorish! Just try. I think any nut milk would be a great companion to the cookies.
Enjoy.
How to How To Make Vegan Almond Butter Cookies by captainbobcat on Jumprope.
Vegan Almond Butter Cookies
Ingredients
- 220 g smooth almond butter
- 220 g all purpose flour
- 50 g vegan dark chocolate chopped roughly
- 5 g baking soda
- 1/4 tbsp salt
- 220 g light soft brown sugar
- 3 tbsp coconut oil
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 180 Celsius. Measure out everything and place them into a mixing bowl, except the coconut oil. I initially used a wooden spoon to combine the mixture, then used my hands.
- Warm up the coconut oil in the microwave and add it to the cookie mixture. You can place it in the fridge for a few ours, it helps a little bit with forming the cookie balls.
- Form little balls with your hands and press them down with the back of a spoon lightly. Put them into the preheated oven and bake them for 8-10 minutes.
- Let them cool down before eating. They are good to eat for at least 5 days. It's lovely when you serve them with a little coconut milk!
3 comments
These look incredible. I love almonds, unfortunately I’ve recently become mildly allergic. I might try and sub the almond for peanut butter.
I’m not a huge fan of nuts but my husband is and I think he’d love these!
Yummy ? I definitely want to have a try at making these. Fingers crossed I make them as good as you.