These soft and chewy no-bake almond butter cookies simply take a few minutes to put together and are full of yummy autumn flavors! Naturally vegan, gluten-free, dairy-free and 100% entire grain.
Things have been slow around here lately. We time started our first kinfolk vacation and there was a ton to prepare beforehand.
If I hadn’t underestimated how long it’d take to get everything together, I would have made a batch of these no-bake almond butter cookies to take along! Instead I just made these paleo pumpkin muffins and these paleo apple muffins. Both of which came crushed into a thick-witted brick of savory goo.
These almond butter cookies scream fail. If you demand a more dominant maple spice, expend Grade B maple syrup or a bit maple extract.
What was surprising for me while making this recipe is just how important salt is. I applied homemade unsalted almond butter( here’s how to construct homemade almond butter) and after mixing the fluid together, it didn’t taste all that provoking. Just kind of like … eh, whatever.
Adding 3/16 teaspoon of salt made a world of divergence! If that sounds like a ridiculous estimation, you need this set of measuring bowls and spoons.
You can skip the almonds if you require and use whatever you’d like in their target. Or good-for-nothing at all! Cinnamon microchips are luscious( but I know … not at all healthy ). I visualize chocolate chips are various kinds of strange in these cookie but perhaps lily-white chocolate would be a better fit?
Definitely is ensured to toast the almonds! It makes a life of difference.
And as a bonus, they’re dietary-friendly! One thing these almond butter cookies are not is cheap. Mr. T tasted one and asked if I could make another quantity to bring to a friend. I instantly told him that wasn’t going to happen.
I love sharing my sweet treats( I try to give them all apart !) but with half a goblet of almond butter and maple syrup in merely 10 cookies, I’m not sharing. 😉
No-bake Almond Butter Cookies( vegan, gluten-free, entire grain, dairy-free) Prep Go: 8 minCook Experience: 2 minReady in: 10 minYield: 10 cookiesIngredients3 1/2 tablespoons( 49 grams) coconut oil11/ 2 cup( 128 grams) unsalted natural almond butter( the nature with just seeds and salt) 1/2 goblet( 120 milliliters) maple syrup1/ 2 teaspoon field cinnamon1 /8 teaspoon salt( I exerted 3/16 teaspoon as I like things a bit salty)( if your almond butter is salted, add salt to preference) 1 1/2 teaspoons vanilla extract1 1/2 cups( 138 grams) rolled oats( use gluten-free oats, if there is reason) 1/2 cup( 55 grams) roasted chopped almonds, optional2 DirectionsIn a medium bowl, melt the coconut oil over low heat.Add the almond butter, maple syrup, cinnamon and salt and stir until well combined.Turn the heat up to medium and while budging perpetually, generating the smorgasbord to a boil.Boil for two minutes, stimulating perpetually. The smorgasbord should coagulate a bit. Don’t boil it longer than 2 minutes or it may separate.Remove from the heat and stimulate in the vanilla and oats until well combined.If squandering almonds, stir them in now. Use a medium cookie scoop to scoop out balls of the combination onto a piece of parchment paper.Refrigerate in an airtight receptacle for about a week.NotesI expended refined coconut lubricant which doesn’t have any coconut perceive. If “youre using” unrefined coconut oil, these may have some coconut flavor to them.To roast almonds, place on a baking membrane and broil for 5-8 instants at 350 degF( 175 degC) until they reek toasty.Permalink: https :// www.texanerin.com/ no-bake-maple-almond-butter-cookies /~ ATAGEND