No Christmas party or holiday celebration would be complete without cookies! These Raw Vegan Almond Butter Cookies make a great substitute for traditional Christmas cookies, which are often loaded with refined sugars, gluten and unhealthy fats. Serve them as they are – buttery smooth cookie dough pleasure – or dehydrate them until they are crunchy on the outside, and warm & soft on the inside.
Almond Butter Cookies
SERVES: 10-15 cookies (depending on the size)
EQUIPMENT: food processor, dehydrator (or regular oven)
½ cup almond butter
½ cup almond flour
¼ cup coconut oil
¼ cup coconut flour
5 tablespoons date paste
20 drops pure liquid Stevia (or extra date paste)
1 teaspoon pure vanilla extract
5 drops almond extract (optional)
1/8 teaspoon Himalayan Crystal salt or sea salt
- Warm up the coconut butter until it turns into liquid coconut oil. Remove the oil from the stove and let it cool down.
- Combine almond butter, almond meal, coconut oil, coconut flour, date pasta, Stevia, vanilla extract, almond extract and salt in the food processor. Mix until all the ingredients turn into a big cookie dough ball.
- Form the cookie dough into forms of your choice.
- Place the cookies onto a dehydrator tray lined with a Teflex sheet. Dehydrate at 115°F for 20 hours or more, until they are crispy on the outside and slightly soft on the inside.
JULIE’S TIPS AND TRICKS:
- If the cookies are still slightly moist inside, they will stay fresh for at least 10 days in an airtight container in the refrigerator.
- If the cookies are completely dry and crispy, you will be able to store them for at least 2 months in an airtight container in a cool, dry place.
- Try experimenting with other types of ‘butter’ for different flavour variations. I’m thinking tahini, sunflower seeds, pumpkin seeds, walnuts, pecans, cashews, macadamias, hazelnuts, brazil nuts, pine nuts, pistachios…
Happy holidays everyone! I hope 2013 will bring you love, luck and prosperity.