Soft Chocolate Almond Butter Cookies

Even though peanut butter was my first love, recently i’ve grown very fond of almond butter. I’ve found that it is much more versatile when cooking and baking due to the fact that it is a much more mild taste than peanut butter. Though I adore PB, it generally overpowers anything you put it with which makes it a little harder to distinguish the flavors.

Because I wanted something a little different, I decided to use almond butter for these cookies. These are so soft & melty, it’s hard to believe that they are only 6 ingredients, healthy, vegan, and low calorie. Nut butter is also packed with healthy fats that are essential for improving cholesterol levels, lowering your risk of heart disease, and benefiting insulin levels. Whip up these cookies for your next party, or for an every day snack. Your guest/family and friends are bond to love them!

Yields: 26 cookies

• 1 cup of almond butter (I used a chocolate flavor but you can use any nut butter you like – even PB works!)
• 2 tsp baking soda
• 1/2 cup coconut sugar (or brown sugar)
• 1/2 cup flour (whole wheat pastry, all purpose, brown rice, spelt, etc.)
• 1/4th cup applesauce
• 1 T vanilla extract

1. Preheat your oven to 350 degrees F.
2. Combine all the dry ingredients in a bowl.
3. Add in the wet ingredients and mix thoroughly (sometimes its easier to use your hands since the dough is thick).
4. Once your ingredients are thoroughly mixed and the dough is formed, roll the dough into balls (I made 26 medium sized balls).
5. Place the balls on a greased baking sheet and press a fork into each ball twice (making overlapping prints) to flatten the cookies.
6. Once they are all pressed down, bake them in the oven for 10 minutes.
7. When the 10 minutes is up, let them cool for another 10 before moving them to a different dish.
8. Once cooled, they are ready to eat. Enjoy!