Vegan, Grain and Gluten Free Nut Butter Cookies

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These Cookies are a Vegan twist on traditional Peanut Butter Cookies - they are chewy, moist and oh so delicious! Served with a warm glass of Vanilla Rice Milk they're my perfect midnight treat!

Ingredients: (Makes 12)
1/2 Cup Nut Butter (I used Almond)
1/2 Cup Xylitol / Sugar or your prefered Sweetner
Egg Replacer - use enough to make 1/2 an egg (you can use 1/2 a Hens Egg if desired)
1/2 Tsp Baking Soda
1/2 Tsp Almond or Vanilla Extract

1. Combine the Nut Butter, Xylitol, Baking Soda and Almond Extract 
2. Wisk the Egg Replacer until foamy
3. Add to the Nut Butter Mixture
4. Line a Baking Sheet with Baking Parchment
5. Devide the Mixture into tweleve Balls and space out on the baking sheet (the cookies spread)
6. Using a fork dipped in Xylitol or Sugar press down on the Balls once horizontally and once vertically until you have a cross shape - don't completely flaten the Balls. See below:

7. Cook for 15mins at 180C / Gas Mark 4 - the cookies will be slightly soft when you remove them from the oven but will firm up as they cool
10. Use a palate knife to gently place the cookies onto a cooling rack. Cool before eating!
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