Almond Butter Cookies (Vegan)
photo by Chef Joey Z.
- Ready In:
- 21mins
- Ingredients:
- 4
- Yields:
-
16 cookies
ingredients
- 1 cup raw sugar
- 1 cup roasted almond butter
- 1 1⁄2 teaspoons egg substitute (I used Ener-G)
- 2 tablespoons warm water (mix with the egg replacer)
directions
- Mix the egg replacer and warm water together. I used luke warm water.
- In a large bowl add the nut butter and sugar and egg replacer. Mix well.
- Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
- I used a floured fork and made the cross hatch marks on the cookies.
- I baked them for about 10 minutes.
- Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
- Then cool on a wire rack and eat.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)