Almond Butter Cut-Out Cookies (Vegan)

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Almond Butter Cut-Out Cookies (Vegan)

Since my first attempt at baking with coconut sugar was such a success, I could hardly wait to try making other cookies ~ you know, just to verify that it carmelizes well and tastes good in all cookie recipes! Quality assurance testing

Luckily, Valentine’s Day rolled around, which brought into my hands a brand-new heart-shaped cookie cutter. Awwwww!

Almond Butter Cut-Out Cookies (Vegan)

Around here, we loooooooove our almond butter. I’m a fan of raw but my honey likes it roasted, so we switch it up. I made these cookies with raw almond butter, but I know that depending where you are in the country (or world!), raw almond butter can be hard to find and/or extremely expensive.

The point is, ANY nut butter would make these cookies work! Peanut butter, sunflower seed butter, cashew butter… ooooh, I’m getting ideas! Must. Make. More. Cookies.

Ahem. Once we polish these off, that is.

Almond Butter Cut-Out Cookies (Vegan)

If you’re in a rush ~ or super-eager to get these cookies into your belly ~ you don’t have to make them cut-outs, either!

Instead of refrigerating the dough (see Step 6, below), use it right away. Roll it into 1″ balls and press flat with the back of a fork, then bake at 350F for 12 minutes. Refrigerating helps stiffen the dough, making it easier to handle for cut-outs… but if you just can’t wait, then go for it!

Almond Butter Cut-Out Cookies (Vegan)

Almond Butter Cut-Out Cookies (Vegan)

Ingredients

• 1 1/4 cups pastry flour (I used Arrowhead Mills Organic)
• 1 tsp. baking powder
• 1/4 tsp. fine sea salt
• 2/3 cup raw almond butter
• 3/4 cup plus 2 tsp. coconut (palm) sugar
• 1/4 cup rice milk, almond milk, or coconut milk
• 2 tsp. grated fresh ginger OR 1 tsp. ginger powder
• 1 tsp. vanilla extract

Steps

1. In a small bowl, sift together the flour, baking powder, and salt.
2. Beat together the almond butter and 3/4 cup of coconut sugar. Beat in the milk until fluffy, followed by the ginger and vanilla.
3. Stir in the dry mix at low speed or by hand until just combined. Do not over-mix.
4. Gather the dough into 2 balls and knead each one a few times. Flatten each ball into a disk, then cover and refrigerate 3 hours or up to 2 days.
5. Preheat oven to 350F.
6. On a lightly floured surface, use a floured rolling pin to roll one disk of dough at a time unti it is 1/6-inch thick. Press together any dough cracks with your fingers.
7. Cut shapes with cookie cutters or a paring knife. Use a spatula to transfer the cookies to parchment-lined baking sheets. Re-roll the dough scraps and continue until you’ve used all the dough.
8. Sprinkle the top of each cookkie with a pinch of the remaining coconut sugar.
9. Bake about 12 minutes, until just dried on top and light brown on bottom.
10. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you like almond butter?

Do you eat nuts, and if so, do you have a favorite?

Carrot Breakfast Cookies (Vegan, Gluten-Free)

To see all recipes, scroll to the top and click on Recipes or just click here!

Carrot Breakfast Cookies

I’d been reading some articles about coconut sugar ~ also known as palm sugar ~ and got curious! From what I’ve read, coconut sugar:

• Is a low-glycemic food (35), which provides sweetness without the crash and burn of refined white or brown sugar.
• Carmelizes when baking, unlike stevia or agave, making it an excellent replacement for refined sugar in baked goods.
• Is often (or usually) sustainably harvested, making it an eco-friendly choice.
• Is high in amino acids, minerals, and B vitamins!

Check out the Wikipedia entry here

So, when my local organic market had coconut sugar on sale, I couldn’t resist and picked up a bag.

I was also eager to get rid of some extra carrots, so decided on one of my favorite old recipes: Carrot Breakfast Cookies!

Carrot Breakfast Cookies

There is nothing inherently “breakfast” about them, except that:

• They taste delicious in the morning!
• They’re filling ~ two or three with some almond butter is plenty for a small breakfast (for me).
• They’re very low in fat and cholesterol-free!
• They provide fiber and protein to keep you fueled-up for several hours.
• They’re extra-yummy when topped with raw almond butter.
• The coconut/palm sugar worked as I’d hoped and was a delicious replacement for refined sugar!

Carrot Breakfast Cookies

I made these with garbanzo (chickpea) flour, but you could try whole-wheat flour or any gluten-free flour. You can also make these with eggs instead of egg replacer, but I like the extra healthy boost from chia.

Chia Egg Replacer:

• For one egg equivalent, add 1 Tbsp. chia seeds to 3 Tbsp. water.
• Let sit for 15 minutes. Stir, then use as you would eggs in baking.
  

  Carrot Breakfast Cookies

Carrot Breakfast Cookies (Vegan, Gluten-Free)

Ingredients

• 3/4 cup unsweetened applesauce
• 1/2 cup coconut/palm sugar
• 2 servings of chia egg replacer (see above)
• 2 cups grated carrots
• 1 cup garbanzo flour
• 1 1/2 cup steel cut oats (try Bob’s Red Mill Gluten-Free Steel Cut Oats)
• 1/4 cup flaxseed meal
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1 1/2 tsp. baking soda

Steps

1. Preheat the oven to 375F.
2. Make your chia egg replacer and let sit while you prepare the rest.
3. Sift together all the dry ingredients in a medium-sized bowl.
4. In a separate bowl, mix the applesauce and palm sugar.
5. Add the chia egg replacer.
6. Beat well for one minute.
7. With a wooden spoon, mix in the carrots.
8. Fold in the dry ingredients until fully incorporated.
9. Place on a baking sheet lined with parchment paper.
10. Spoon out in 1″ balls and flatten slightly or leave puffy (like I did) for more muffin-y cookies.
11. Bake at 375F for 15 minutes. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Have you ever cooked with coconut/palm sugar?

Do you have a favorite replacement for refined sugar?