These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
Have you started your Christmas baking yet?
I did some Christmas baking already and I have some more planned in the next couple of weeks. I made some classic vanilla cookies, honey gingerbread cookies, and these delicious chewy almond butter cookies in collab with Rok’s Nut Butter.
I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.
It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.
You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.
So are you excited about December and the upcoming holidays?
I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?
So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?
One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂
Chewy Almond Butter Cookies
- 1 cup almond butter
- 6 TBSP all-purpose or wholewheat flower
- 1 tsp baking soda
- 1/4 cup unrefined cane sugar
- 4 Medjool dates (pits removed, cut in quarters and soaked for 15 minutes)
- 1 flax egg (1 TBSP crushed flax seeds + 2 1/2 TBSP hot water, leave to soak for at least 15 minutes or until sticky)
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
Use a food processor to mix soaked dates and flax egg until almost smooth. It doesn't need to be silky.
In a big bowl mix flour and baking soda. Add all other ingredients and mix with a spoon until you get a uniform batter.
Use approximately 1 TBSP of batter for one cookie. Use the palms of your hands to form balls and place them on a baking tray at least 10cm (4 inches) apart.
Use a fork to smash them twice in a 90° angle, so you get a grid pattern on top.
Bake in a preheated oven for 6-7 minutes. They look unbaked and very soft when you take them out, but they harden as they cool.