I have a confession, I love almond butter! It is the best thing sense peanut butter! It has a little less saturated fat and a bit more carbohydrates than peanut butter. But for me its just the rich smooth taste and the texture! It is great with everything, for your next peanut butter recipe switch it up and use almond butter, I bet you will enjoy the results!
As far as this cookie goes, its pretty amazing. Because of its light color people usually think it is just a chocolate chip cookie but its much much more! The best tip I can give you is use good chocolate chips they really accent the almond butter, I use Ghirardelli dark chocolate chips!
Ingredients:
• 2 cups all-purpose flour
• 1 cup firmly packed light brown sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 Ener-G egg replacer dissolved in
• 2 tbsp warm water
• 1/4 cup vegan butter
• 1 cup almond butter
• 1/4 cup soy or rice milk
• 1 1/2 tsp vanilla extract
• 1 cup chocolate chips
Directions:
Combine dry ingredients then add the egg replacer. Add the milk, and the butter, add the almond butter slowly about 1/4 cup at a time and mix, after that add the vanilla. When that mixture is smooth add the chocolate chips slowly about 1/2 cup at a time. Drop onto a lightly greased cookie sheet a tablespoon at a time. Bake at 375 for 9 to 11 minutes, check after 7 as to not burn them!
done baking now cooling!
No comments:
Post a Comment