Almond Butter Crunch Cookies

4 tbsp. coconut oil
4 tbsp. Earth Balance shortening, room temperature
3/4 cup packed brown sugar
1/2 cup almond butter
2 tbsp. almond milk
1 tsp vanilla extract
pinch of salt (unless using salted almond butter)
1 1/2 cups whole wheat flour
3/4 tsp. baking powder

Preheat oven to 375 degrees.
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 baking sheet and transfer to wire rack after ten minutes.

Serving Size: 36 small cookies or 26 bigger ones. :-)

Number of Servings: 36

Recipe submitted by SparkPeople user VEGFAERY.