Growing up there were always homemade cookies in our cookie jar. I realized lately that this is not a tradition I have kept well. We eat a lot of muffins and energy bites, but not cookies. I set out on mission to make few new cookie recipes that would taste great and offer nourishment in each bite. My most recent creation is one that I cannot wait to share. It is made with the tastiest almond butter that I have ever found and is peanut free, gluten free, and casein free. And in addition to being delicious, these cookies offer a source of protein, healthy fat, soluble fibre, iron, and many other micronutrients too. And not only so my boys love to eat them, but they love to help make them too!
Here is the recipe:
1 cup Nut Up Almond Flour
1 cup oat (gluten free if desired)
1/4 cup hemp hearts
1 cup Nut Up Cinnamon Toast Almond Butter
1/3 cup canola or avocado oil
1 egg, beaten
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking powder
One 43 gram package of Nut Up Cinnamon Toast Chopped Roasted Almonds
Optional for added sweetness: 1/3 cup honey, maple syrup, date syrup, or coconut sugar.
- Mix all ingredient together in a bowl. You may want to kneed it together with your hands to make a firm dough.
- Using a spoon or clean hands, form small balls with the dough and place onto a baking sheet or stone.
- Bake at 375F for about 18-20 minutes or until cooked through.
- Serve with a glass of milk and/or a few extra chopped almonds!
This post was sponsored by NutUp. The recipe and content are 100% by me. Photos courtesy of JanaBurnsPhotography.
1 thought on “Crunchy Almond Butter Cookies”
These look yummy! I love to bake with Kory (when i can find the time anyway) will definitely try your recipe. Thanks for sharing x