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Hey, hi.

I'm so glad you're here. Welcome to the space where I document all things health & wellness oriented in my life: recipes, eateries, thoughts, inspirations and more.

Almond Butter Cookies (grain-free, egg-free)

Almond Butter Cookies (grain-free, egg-free)

If someone were to place a grain-free, vegan cookie and brownie in front of me and asked me which one I wanted, I would say "can I have both?" And if the answer was "no, you have to choose just one," then I would say "cookie please."

Maybe it's the soft but chewy texture of a truly great cookie, or maybe it's the fact that they aren't always the sweetest dessert. Or, maybe it's that they are so easy to pick up and eat that it doesn't make it a hard feat to eat 4 of them. Whatever it is, cookies are my jam.

I've posted about these almond butter cookies quite a bit on my Instagram, but I still haven't managed to give the recipe away because I have still been perfecting the recipe. There are quite a few variations for ingredients and cooking time, so my best piece of advice for these cookies is to taste and test. If they need more salt, add more salt. If they aren't sweet enough for you, add a tablespoon more of sugar. If they still need another minute past the recommended 8 minutes, then leave them in the oven. You get the idea.

These are my absolute FAVE! I hope you guys enjoy, and if you find that one ingredient works better in substitution of another, let me know in the comments below! And if you make these, tag me so I can show off your creation in my stories!

Almond Butter Cookies (grain-free, egg-free)

Ingredients
1/4 cup coconut oil, softened
1/4 cup organic honey, coconut sugar or maple syrup (I've found that I like honey the best)
2 Tbsp almond butter (you can use crunchy or creamy)
1 big flax egg (2 Tbsp flax meal + 2 Tbsp water - let sit for 3 minutes before incorporating)
1/4 - 1/2 tsp sea salt (start with 1/4 teaspoon and work your way up if needed)
1 tsp baking soda
1 tsp apple cider vinegar
*you can swap 1 tsp of baking powder for the baking soda/acv combo above; but for those of you who are sensitive to grain or corn, either make sure your baking powder is corn-free, make your own at home, or use the baking soda/acv combo)
1 1/3 cup almond flour (can also use a nut-flour blend)
1/2 cup shredded unsweetened coconut
vegan dark chocolate chips

Directions
Heat the oven to 350 degrees F. In a mixing bowl, combine coconut oil, sugar, almond butter, sea salt, baking soda and acv together. Add in the flax egg when it is ready (should be gel-like). Add in the almond flour and shredded coconut and mix until everything is combined. Scrape down the sides of the bowl to ensure that no almond butter gets left behind. Add in the chocolate chips. Place drops of dough on a baking sheet lined with parchment paper and cook for 6-8 minutes. *cooking times will definitely vary - watch the cookies and take them out when they are starting to turn golden brown

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