|Title:||Almond Butter Crunch Cookies|
|Category:||Cookies - Clean (Only natural/organic ingredients), Vegetarian|
1/2 c non-dairy butter
3/4 c packed light brown sugar or other sweetener
1/2 c almond butter or peanut butter
2 T non-dairy milk- plus extra, if needed
1 t vanilla extract
Pinch salt if using nonsalted nut butter
1 1/2 c whole wheat pastry flour
3/4 t baking powder
|Directions:||Preheat oven to 375F. In a large bowl, cream together butter, sugar, peanut butter, milk and vanilla extract. Add dry ingredients and mix until well incorporated. Add more milk if mixture becomes too stiff, but you need the batter to be stiff so you can easily roll balls.
Roll batter into 1 inch balls and evenly space them onto a non-stick cookie sheet. Use the back of a fork and make two indents by gently pressing down on the batter. Bake for 10-12 minutes. Let cool on a wire rack.