vegan almond butter cookies


Ah, yes. Recently on a slight peanut butter cookie kick (Or, always? OR, after experiencing the awesome vegan version from Lovin Oven in Frenchtown, NJ ... AH!), I had to wonder: why always peanut butter? With so many other options out there from cashew to macadamia, it seems like there we should be able to give a classic fork crosshatch to any number of nut-based cookies and call it a day. Still, far be it for me to mess with what works. Still, I had to know if anyone else had ever tried it - by the way, from my findings, next on the list are tahini cookies. WHAT?

Turns out, I'm not so ingenious as I imagined. Not only are there some other options, there are a slew of them, one right after the other. Suddenly unable to choose, I decided to go for these, a version with fresh ginger and whole wheat. I figured, almonds are a superfood, right? Why muck it up with too much sugar and refined flour? Plus, the simplicity of the ingredient list, along with the added bonus of these being a vegan treat, I figured it was too good to pass up.

So for this recipe, you'll need:

1 1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon sea salt
2/3 cup creamy almond butter
3/4 cup + 2 teaspoons brown sugar
1/4 cup almond milk
2 teaspoons grated fresh ginger
1 teaspoon vanilla extract

If you want to make round cookies (you know, with the fork cross-hatch), you can bake right after mixing. If you want to make cute rolled cookies in fun shapes (I've got my eye on a rocket ship cutter), gather your dough into two disks, flatten and refrigerate for at least three hours. Guess which one I did. If you're like me, preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a small bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together your almond butter and the 3/4 cup of brown sugar. Add your almond milk, ginger and vanilla extract into the almond butter-sugar mixture. Slowly add your flour into the other bowl, incorporating thoroughly with each addition.

Roll your dough by hand into small balls and place on your baking sheet with about 2 inches between each. Flatten with a fork in one direction and then the opposite. Sprinkle the tops with your remaining 2 teaspoons of brown sugar. Bake for about 12 minutes, or until lightly browned on bottom. Transfer to cooling racks.

These were only slightly sweet, with a light gingery flavor, going perfect with a cup of tea. Peanut butter who, I say?