Sugar Free Almond Butter Cookies
This recipe is adapted from a cookie recipe I’ve had for years, and used to bake at a lovely little vegetarian cafe called Harvest Moon on Vancouver Island. The cafe no longer exists. But the cookies live on 🙂
Ingredients
1 cup almond butter
1/2 cup xylitol (1 cup if you like sweeter cookies)
2 eggs
1 tsp sea salt
1 tsp baking powder
few drops of vanilla stevia or alcohol free vanilla
1/2 cup buckwheat flour
1/2 cup almond flour
1/2 cup coconut flour
Optional (the ones in the picture had cacao powder, that’s why they’re a darker colour): you can add some cacao powder (the real thing, not hot chocolate powder) if you want them to taste chocolatey. Up to 1 cup, depending on how chocolatey you like it. Carob chips or cacao nibs are nice too. If you’re doing the candida cleanse, make sure you leave the cocoa and cacao nibs out. They have caffeine, which is a no-no. No carob chips allowed either.
Instructions
I usually mix these in a bowl with a wooden spoon (I justify the exertion of mixing by hand allows me at least one extra cookie for my efforts), but you might want to use a food processor if you have one and don’t need the justification for the extra cookie.
- Blend the almond butter, xylitol and eggs until smooth.
- Add salt, baking powder and vanilla/stevia and blend.
- Add flour and blend until smooth.
Dough should be a bit firm (not runny) but not so dry it’s crumbling. Adjust your flour amount as necessary, as different brands of almond butter will be more or less solid, and if you do add cocoa powder you might need a little less flour.
Put teaspoon size amounts of dough onto a cookie sheet. Flatten them a little. Bake at 350 degrees for 12 minutes. They should be a bit firm on the outside, but will be quite soft until they cool down.
These cookies are more soft and chewy than crunchy, even when cool. But I found they kept really well in a container on the counter for a couple days without drying out (I’m sure they could last longer, but in our house they don’t).
xo Crystal
Originally published at wellthyliving.ca on August 23, 2014.
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