Gluten free and vegan cookies are so hard to get right, but these are delicious and have the perfect cookie texture! Quick and Easy to make, these Almond Butter Cookies are perfect last minute bake that will never disappoint. However, if you don't like Almond butter, you can simply to swap to another nut butter for exactly the same results.
Method
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Pre-heat the oven to 180°C.
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Make the Flax Seed 'egg' by combining the warm water and the ground flax seeds into a small bowl. Set aside to activate for 5 minutes.
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2 tbsp Warm Water
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1 tbsp Flax Seeds (Ground)
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Mix the Almond Butter and Caster Sugar together well.
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225g Almond Butter
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225g Silver Spoon Caster Sugar
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Stir in the Flax Seed 'egg' and Gluten Free Oats, to the Almond Butter mixture.
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55g Gluten Free Oats
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1 tbsp Flax Seeds (Ground)
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2 tbsp Warm Water
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Roll into a flat cookie shape and place onto a greased baking tray.
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Bake in a pre-heated oven for 12 minutes, until golden brown.
Top Tip:
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Don't touch the cookies when they come out of the oven, as they won't be set!
Leave to cool completely before removing from the tray, as they cool they go nice and crispy.
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Reviews
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20 May 2020
4 star rating
Just tried this recipe today. Altered some ingredients like used an egg and substituted a bit of sweetener for the large amount of sugar. Very easy to prepare.
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