It’s a cookie day today. And there nothing better than @ohsheglows Crispy Almond Cookies. They’re a blog favourite and insanely delicious. The recipe only makes about 20 cookies so we always double or triple it. When I first bought her cookbook I laughed and laughed at her advice to freeze half a batch of dough for later use. Clearly she doesn’t have four boys. Although I believe she does have a daughter now... I wonder if one batch is still enough?
Here goes... 1 tablespoon ground flax
3 tablespoons water
1/4 cup non-dairy butter
1/4 cup natural smooth peanut butter or almond butter
1/2 cup brown sugar
1/4 cup organic cane sugar
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup oats blended into flour
1 cup almonds, blended into meal
Preheat oven to 350°F and line a baking sheet with parchment paper or silpat.
In a small bowl, mix together the ground flax and water. Set aside for a few minutes to thicken.
Beat the buttery spread and peanut butter until combined in your mixer. Add both sugars and beat for 1 minute more. Beat in the flax mixture and vanilla extract until combined.
Mix in the dry ingredients (baking soda, baking powder, salt, oat flour, and almond meal) one by one.
Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet 2 inches apart. There is no need to flatten the balls as the cookies spread out while baking.
Bake for about 11 to 13 minutes until spread out and lightly golden. The cookies will be very soft coming out of the oven, but they will crisp up as they cool. Devour.
#houseofstarling #vegan #ohsheglows