Did you know that almond butter can act as a fantastic replacement for flour and milk in gluten/grain-free baking? I’ve used it before to make these Fudgy Almond Butter Brownies and now I’m back at it again with these super easy Cherry Almond Butter Cookies!
You know that nutty, almost cherry-like flavor you get when you bite into a biscotti? These cookies pack in the same flavor but instead of the hard and crunchy texture of a biscotti, they are soft and chewy. The best of both worlds, if you ask me!
So how does one make these magical cookies? Like I said before, all you need is five ingredients:
almond butter — the most important building block of the cookie dough,
a flax “egg” — to help bind the dough,
coconut sugar — for sweetness,
almond extract — for flavor,
and frozen cherries — the literal cherry on top of this amazing cookie!
That’s it! Sound too good to be true? I guess you’ll have to make ‘em yourself to believe it. ;)
Cherry Almond Butter Cookies (Vegan, Grain-Free, and just 5 Ingredients!)
Ingredients:
- 1 cup almond butter
- 1/3 cup coconut sugar
- 1 tbsp flaxseed meal
- 2.5 tbsp water
- 1 tsp almond extract
- 1/4 cup frozen cherries (about 12 cherries)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Prepare the flax egg by whisking together flaxseed meal and water. Let sit for 5 minutes to thicken.
- In a large bowl, whisk together almond butter, sugar, flax egg, and almond extract until combined.
- Form the dough into ~1 tbsp balls and place 1 inch apart on cookie sheet. You should have enough dough for 12 cookies.
- Use the tines of a fork to flatten the cookie dough balls slightly. Place a cherry in the center of each cookie.
- Bake at 350 degrees for about 12 minutes. Allow the cookies to cool for at least 10 minutes before eating.