Vegan, Grain and Gluten Free Nut Butter Cookies

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

Method:
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!

Sesame and Ginger Cookies!

I cooked these Sesame and Ginger Cookies last night - they were perfectly gooey in the centre and utterly delicious!


Ingredients:
110g (1 1/4 cups) Almond Flour
130g (2/3 cup) Xylitol
85g (1/3 Cup) Tahini
1/2 Teaspoon Baking Powder
2-4 Tsp (depending on taste) of Ground Ginger
4 Table Spoons Water (Adjust depending on the consistency of your dough)

Method:
1. Mix the dry ingredients together and add water until you get a firm dough like consistency
2. Shape into balls and compress lightly with the palm of your hand or the base of a glass
3.Cook for 30 mins at 350F / Gas Mark 4.

Makes 12 - 14 Cookies