Almond Butter Cookies! (Vegan)

Print Friendly and PDF


Almond butter cookies!! Yes they are "almond butter" cookies with a hint of cardamom(elaichi). These yummy and crumbly cookies came out awesome and remind me of the Diwali Sweets like kaju or Badaam Katli(Cashew, almond cheesy sweet). Diwali is a festival in India, during which people visit each other and exchange sweets, snacks, dry fruits, home made goodies and such. Unfortunately most Indian sweets are milk based(khoya(milk solids), ghee(clarified butter), chenna, paneer, fried in ghee, topped with ghee and cream, and more ghee).


These snappy cookies with their indian flavors can make for a good Diwali vegan sweets and snack tray! The cookies have toasted almond butter which I accidentally ordered instead of the raw almond one. It tastes slightly like peanut butter and hence it was sitting the refrigerator waiting to be used!. Will put up a note about how the raw almond cookies turned out with the next batch! You can use any other spices like cinnamon, pumpkin spice, nutmeg, saffron and others as well to flavor the cookies!



The first batch I made last week was fat balls, so I overbaked them a bit making them a bit more crunchy... tastes the same yummy yumm. The current batch came out nicely done,..chewy in the middle and snappy all together.. and taste and smell heavenly!
First Batch pictured below.. All other pictures are from the second batch.

Made 8 medium cookies.
Ingredients:
  • 3 Tablespoons Raw turbinado sugar
  • 1.5 Tablespoon agave syrup
  • 1 teaspoon flax meal
  • 1.5 Tablespoon water
  • 1.5 Tablespoon roasted almond butter
  • 1 Tablespoon vegan butter(earth balance)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cardamom powder( less if u dont like cardamom much :), more if u love it)
  • 1/4 teaspoon salt
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon oatmeal (coarsely ground oats for a little crunch, optional)
  • 2/3 cup self rising flour Or all purpose flour + 1/4 teaspoon baking powder
Directions:
  1. In a pan, mix the flax meal and hot water and let sit for a minute.
  2. Add in the softened butters(kept out for half an hour), sugar and agave syrup and mix well by hand or by hand mixer until the mixture feels light.
  3. Add in the flours, salt, cardamom powder and lemon juice and mix till just about combined.
  4. The mixture should be a sticky dough with no dry flour patches.
  5. Oil hands and pick up tablespoon full dough, lightly roll into a ball and flatten on parchment paper using a fork. You can drop spoonfulls directly as well, to get random shaped cookies :), but dont let them get thicker than a 1/4 inch.
  6. Bake in preheated oven at 350 degrees F for 9-10 minutes. the cookies should not be runny or liquidy. They might look wet, but check with toothpick to confirm they are not squishy.
  7. Take cookies off baking tray and cool on rack for a few minutes before burning your mouth!
  8. Store in airtight container for a week or so. Let me know how yours turn out!
Cookies Headed to Friday Potluck at Erins kitchen!

11 comments:

  1. The almond flavor is a nice touch for butter cookies- they look delicious!

    ReplyDelete
  2. Look what you made me do. You talked about rice milk choco bars and I tried to recreate them at home using the rice milk I made. Fat free Fudge popsicles. Will post soon. Thanks for the inspiration.

    ReplyDelete
  3. Thank you Krithi and Vegspiz!

    Champa, I am eagerly waiting for those fudgesickles!!

    Thanks for dropping by everyone!

    ReplyDelete
  4. Thank you for sending these lovely cookie recipe to my event.Delicious cookies.

    Ongoing Event at Good Food:
    COOK IT HEALTHY:PROTEINicious

    ReplyDelete
  5. I definitely want to try these! They don't seem like they will be too sweet, which is good. I'm putting them on my 'to make' list.

    ReplyDelete
  6. thanks Mandi! Please do let me know how they turn out!

    ReplyDelete
  7. what other options do i have instead of agave syrup

    ReplyDelete
    Replies
    1. you can use maple, or make a thick sugar syrup. or skip it and add 2 teaspoon more sugar and a few extra drops of water:)

      Delete

All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.
 

Meet The Author


Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


Get the latest updates from Vegan Richa by Email!



Follow me on Facebook, Pinterest, Instagram, Twitter below