Almond Butter Oats Cookies | Eggless Baking

I am back to Sunday baking and loving it!! So many delicious breads, cakes, and cookies to be baked. I love that I make these baked goodies at home, instead of buying them in the store. The number of ingredients in an average muffin have always scared me. But over time the difference in fresh home baked and store bought has become so apparent that the sweet and salt levels in these goodies have begun to bother me. I love to tinker with ingredients when I bake so that I get the healthy balanced treat. Here's to home baking and guilt free eating:)

Last night, after I had baked a loaf of bread, and a cake, I felt the urge to round up my baking session with some cookies. I have a good stash of Almond Butter lying around which I love snacking on with sliced apples. And I have been wanting to experiment baking with it. There are many recipes for gluten free, paleo, or vegan bakes with Almond Butter. These Almond Butter Cookies are heavy on the Almond Butter, have only a smidgen of oil, and are packed with oats. They are not vegan, but you can veganise them by substituting the milk in this recipe with Almond Milk, Coconut Milk, or Rice Milk. Alter the baking time to make them crunchy or chewy - we loved both versions!!

Ingredients:
1 cup all-purpose flour
1 cup oats (old fashioned)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 cup oil
3/4 cup Almond Butter
2/3 cup sugar
1/3 cup + 2 tbsp milk
1 tsp pure vanilla extract

Method:

1. Place the flour, oats, salt, baking soda, baking powder and sugar in a large mixing bowl.
2. In a separate bowl, blend the almond butter, oil, milk and vanilla extract with an egg beater.
3. Pour the wet ingredients into the dry ingredients and mix well.
4. The dough may seem very wet and sticky - let it sit for about 15 minutes. This allows the oats to absorb some of the liquids. Eventually the dough will still be sticky but you will be able to work with it.
5. Scoop out walnut sized balls of the dough, place on a prepared baking tray, flatten gently with the palm of your hand.
6. Repeat for the remaining dough.
7. Bake cookies for 15-22 minutes in a 350 F oven. The lower end of the time scale will give you a chewy cookie and the higher a crunchy one.
8. Remove from oven and cool for 25 minutes on the baking pan - this will allow the cookie to set.
9. Cool completely on a wire rack.
10. Enjoy with milk, coffee, or tea.

Good to Know

• When you remove the cookies from the oven, they will be very soft. Allow them to cool for at least 25 minutes before enjoying.
• You can add more sugar to this cookie recipe. I found that 2/3 was more than enough sweetness for us.
• For variety, substitute the vanilla extract with a half teaspoon of cinnamon powder.

Vegan Substitute: Substitute the milk in this recipe with Rice Milk, Coconut Milk, or Almond Milk.

Like this recipe. Tried it. Leave me a comment:) 

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