This recipe makes a delicious substitute for peanut butter cookies that avoids many of the common food allergens. And they’re vegan and gluten free.
Almond Butter Oatmeal Cookies
- 1 1/4 cups gluten free old fashioned oats
- 2 cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup Earth Balance Soy Free Buttery Sticks, softened
- ½ cup creamy almond butter
- 1/3 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- Organic cane sugar (optional for pressing cookies before baking)
Preheat oven to 350 degrees F. In a large mixing bowl, combine the Earth Balance, almond butter, maple syrup and vanilla. Add oats, almond flour, baking soda and salt. Mix well.
Drop by teaspoonful or small cookie scoop onto a baking sheet lined with parchment paper. Gently press the dough flat. You may use the bottom of a glass dipped in cane sugar, if desired.
Bake for 6 to 8 minutes, until the cookies barely start to crack at the top. Be careful not to overbake. Allow them to cool on the pan for at least 5 minutes before moving them so they don’t crumble and break. Store in an airtight container. I freeze them so they last longer. Makes about 3 dozen.
You could toss in some raisins and/or chocolate chips if you like more goodies in your cookies.