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Almond Butter Cookies [veganized]




Source of Recipe


Source: "Feelin' Groovy" by Elizabeth Parker, recipes Peter Berley,


Recipe Introduction


Makes 2 dozen
Per cookie: 131 calories, 50% fat (7 g; 2.3 g saturated), 41% carbs (14 g), 9% protein (3 g),


List of Ingredients




24 whole almonds
2 cups unbleached all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup maple syrup
1/2 cup almond butter
6 tablespoons unsalted [vegan] butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon finely grated orange zest

Recipe



1. Preheat the oven to 350°F.

2. Blanch the almonds in boiling water for 45 seconds. Drain and rinse under cold running water. Squeeze each almond to pop it out of its skin; transfer the almonds to a cookie sheet and toast in the oven for 8 minutes.

3. Sift the flour, baking soda, and salt together in bowl.

4. In another bowl, whisk together the maple syrup, almond butter, melted [vegan] butter, vanilla and almond extracts, and orange zest until smooth.

5. Fold the flour mixture into the almond butter mixture.

6. Form the dough into walnut-sized balls. Place the balls 3 inches apart on the baking sheets and gently flatten into 1 1/2-inch rounds.
Press an almond into each cookie. Bake for 15 to 18 minutes, rotating the baking sheets halfway through for even baking. Transfer the cookies to a wire rack to cool until crisp.