Vegan, Gluten Free Almond Butter Cookies – Recipe ONE

Some of you may know that my ultimate weakness comes in the form of cookie!! Not just any cookie, in fact I dislike most. My Achilles tendon is Planet Bean Cafes’ Vegan Gluten Free Almond Butter Cookies!!! Man oh MAN, they are melted in your mouth perfection!!! BUT, they get pricey at 1.75 each. That adds up on a weekly basis. SO my goal is to find a recipe out there that comes close to theirs, since apparently theirs is a secret (although if anyone is able to get it for me! I’d be more than grateful!!)  So attempt one, went so badly that I’m not even counting it. The recipe sucked big time and they tasted like pie crust, soo dry. So this recipe will be my next attempt. Not sure when, so if you make them before me, make sure you try a Planet Bean version first so you can compare (if you don’t live in Guelph ON, and have no idea what Planet Bean is, …I feel sorry for you!!)

Here is recipe one at an attempt to match the ULTIMATE cookie; * I know it’s not paleo, but feel free to adjust to your primal needs.

Gluten-Free Vegan Almond Butter Cookies

Makes 3 dozen

Ingredients:

  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1 (16-ounce) container  Almond Butter
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • Raw sugar

Directions:

  1. Preheat oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper and set aside.
  2. In a small bowl, whisk together flax and water. Set aside while you prepare remaining ingredients.
  3. In a medium bowl, cream together almond butter, sugar and brown sugar.
  4. Beat in flax mixture, vanilla, baking soda, salt, and cinnamon until well-combined.
  5. Sprinkle a generous amount of raw sugar in a plate.
  6. Form almond butter mixture into 2-inch balls and roll in raw sugar, coating all sides.
  7. Place almond butter balls on the prepared baking sheets, 3 to 4 inches apart, and flatten with the back of a fork in a cross-hatch pattern.
  8. Bake 10 to 12 minutes until cookies golden at edges. Allow to cool 5 minutes on baking sheets then transfer to wire racks to continue to cool.
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