Almond Nut Butter Cookies (Dairy-Free; Peanut-Free)
A simple, delicious, soft and chewy almond nut butter cookie that's dairy-free and peanut-free. Higher in protein than most cookies and perfect for the kids, guests or a whole batch just for you. They also freeze well, so you can make some for now ... and save some for later!
Ingredients
- 1/2 cup vegan butter (if dairy isn't an issue, you can use real butter)
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 cup almond butter (not the sugar-free kind)
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
Instructions
- Preheat oven to 325 degrees F
- Cream the vegan butter and sugars; add egg and vanilla and mix well
- Add the almond butter and dry ingredients; mix well
- Form 1 to 1 1/2 inch wide round balls and place on cookie sheet (I like to put parchment paper on the sheet to make it easier to remove the cookies and easier to clean the cookie sheet, but this isn't necessary)
- Flatten the balls gently and poke each with the tines of a fork
- Bake in oven for 11-13 minutes at 325 degrees; remove and let cool on cooking rack. Enjoy!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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