While I’m all about healthy eating, I still enjoy some sweets sometimes. The thing about it is, I don’t believe in “cheat days” or beating myself up over eating a cookie. That’s just not a healthy mindset towards food. So I enjoy my sweets without the guilt. And one of the ways I do that is to make my sweets as healthy as I can, using good ingredients and no refined sugar. That way I’m satisfying my sweet tooth, and not sacrificing my health. These Almond Butter Cookies are my newest cookie obsession.
I’ve been allergic to peanut butter all my life, and everyone always raved about peanut butter cookies. Like they were the end all be all of cookies. Hah! To say I felt left out would be an understatement. But here we are, with an adapted version of the peanut butter cookie.
Soft, moist and decadent. Full of healthy fat and protein. The Almond Butter Cookie.
Almond Butter Cookies
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/8 tsp salt
- 1 cup unsalted almond butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 3 tbsp water
- 1 tsp vanilla extract
- vegan chocolate chips optional
- Preheat oven to 350° and line a cookie sheet with parchment paper.
- Whisk flour, baking soda, cinnamon and salt together.
- In a separate bowl whisk together the liquid ingredients.
- Combine dry and wet ingredients and mix until smooth.
- Roll approximately 2 tbsp of dough into balls and place on cookie sheet.
- Flatten slightly with the palms of your hands.
- Press a couple chocolate chips into each cookie.
- Bake 10 minutes. Remove to cool.
I hope you enjoy!