ALMOND BUTTER COOKIES
INGREDIENTS:
▫️1/2 cup 100% almond butter
▫️¾ cup Oat Flour
▫️1/4 cup Maple Syrup
▫️1/4 tsp vanilla
▫️1/2 tsp baking powder
METHOD:
▫️Preheat oven to 180°C.
▫️Line a cookie sheet with parchment paper. Set aside. In a medium-size mixing bowl, add the almond butter and with maple syrup. Combine with a spatula until it forms a creamy paste. Fold in the flour, baking powder and vanilla and stir until it forms a cookie dough ball. Divide the cookie dough into 12 pieces. Roll each piece into a ball between your hands. Place each ball on the prepared cookie sheet and, using a fork, flatten the cookies. Repeat until all cookies are shaped and leave a thumb space between each cookie.
▫️Bake for 12-18 minutes or until the sides are golden brown.
▫️They should be a bit soft out of the oven as they will get crunchier as they cool down.
▫️Cool the cookies down 10 minutes on the tray, then transfer on a cooling rack.
▫️¾ cup Oat Flour
▫️1/4 cup Maple Syrup
▫️1/4 tsp vanilla
▫️1/2 tsp baking powder
METHOD:
▫️Preheat oven to 180°C.
▫️Line a cookie sheet with parchment paper. Set aside. In a medium-size mixing bowl, add the almond butter and with maple syrup. Combine with a spatula until it forms a creamy paste. Fold in the flour, baking powder and vanilla and stir until it forms a cookie dough ball. Divide the cookie dough into 12 pieces. Roll each piece into a ball between your hands. Place each ball on the prepared cookie sheet and, using a fork, flatten the cookies. Repeat until all cookies are shaped and leave a thumb space between each cookie.
▫️Bake for 12-18 minutes or until the sides are golden brown.
▫️They should be a bit soft out of the oven as they will get crunchier as they cool down.
▫️Cool the cookies down 10 minutes on the tray, then transfer on a cooling rack.
RECIPE BY PLANTFUL_INA