Vegan and Gluten Free Apple Almond Butter Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 120.4
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
View full nutritional breakdown of Vegan and Gluten Free Apple Almond Butter Cookies calories by ingredient
Introduction
Recipe adapted from http://thetolerantvegan.com/2013/03/apple-peanut-butter-cookies & http://jesicakes.blogspot.ca/2013/04/vegan
-apple-peanute-butter-cookies.html. This recipe makes VERY tender, soft cookies - they don't travel well but who cares - they won't make it past the kitchen door! Recipe adapted from http://thetolerantvegan.com/2013/03/apple-
peanut-butter-cookies & http://jesicakes.blogspot.ca/2013/04/vegan
-apple-peanute-butter-cookies.html. This recipe makes VERY tender, soft cookies - they don't travel well but who cares - they won't make it past the kitchen door!
Number of Servings: 30
Ingredients
-
1 tbsp Homemade Egg Replacer (or 2 eggs)
¼ cup warm water
1 cup brown rice flour
½ cup chickpea flour
½ tsp guar gum
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
pinch nutmeg
½ cup non-hydrogenated shortening
½ cup smooth almond butter(well stirred, preferably unsweetened)
½ cup Demerara sugar
¼ cup sugar
1 tbsp gluten free vanilla
2 tbsp Courvoisier
½ cup finely chopped almonds
1 apple, peeled, cored, and diced (I used Granny Smith)
Tips
This also makes good “bar” cookies (which travel better!) - press the dough into an 8” pan and bake @ 350˚F for 35 minutes.
Egg Replacer: http://yummysmells.blogspot.ca/2013/05/homemade-egg-replacer.html
Directions
Preheat the oven to 375˚F.
In a small dish, whisk together egg replacer and water. Set aside.
In a medium bowl, whisk together brown rice flour, chickpea flour, guar gum, baking soda, salt cinnamon and nutmeg. Set aside.
In a large bowl, beat together shortening, almond butter, sugars, vanilla and Courvoisier.
Add dry ingredients, beating well, then fold in the almonds and apple pieces.
Roll the cookies into balls and place on lined cookie sheets. With wet fingers, press them down slightly to flatten.
Bake for 20 minutes. Let cool on the tray for 30 minutes.
Lower the oven temperature to 350˚F.
Bake the cookies for 20 minutes longer.
Cool on the sheet.
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
In a small dish, whisk together egg replacer and water. Set aside.
In a medium bowl, whisk together brown rice flour, chickpea flour, guar gum, baking soda, salt cinnamon and nutmeg. Set aside.
In a large bowl, beat together shortening, almond butter, sugars, vanilla and Courvoisier.
Add dry ingredients, beating well, then fold in the almonds and apple pieces.
Roll the cookies into balls and place on lined cookie sheets. With wet fingers, press them down slightly to flatten.
Bake for 20 minutes. Let cool on the tray for 30 minutes.
Lower the oven temperature to 350˚F.
Bake the cookies for 20 minutes longer.
Cool on the sheet.
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.