Fall is almost right here, and despite the fact that we now have had a heat week thus far I’m prepared for a brand new season and all of it is flavors. Sure I’m a kind of individuals who loves pumpkin spice (solely when utilized in the proper purposes after all), and all different warming spices like cinnamon in an apple pie or ginger cookies. Which is why I made a decision to make ginger cookies final weekend! I really like how they’re barely spicy and warming, excellent with a cup of tea and particularly throughout fall and winter. These could be a bit of bit completely different although than those I normally make, I made a decision to make almond butter ginger cookies since I had some Dastony almond butter available from Uncooked Guru. I like nut butter cookies, the way in which they’re gentle and chewy and nutty and I assumed the ginger could be excellent in them!
I’ve been experimenting rather a lot currently with oil free baking and nut butter cookies are considerably straightforward to make oil free on account of their excessive fats content material within the nut butter. Oil free is to not be confused with low fats, it merely means you employ an entire meals product as a substitute of oil which is extra refined, like swapping the coconut oil for all almond butter on this case. You may suppose that it makes baked items much less wealthy, however truly more often than not it seems fairly effectively, like with these cookies.
They have been actually fairly easy to make, simply combine in a bowl, form, roll in sugar and bake! I blended in just a few extra spices in addition to the ginger, though the ginger was nonetheless the star. The dough tasted wonderful even earlier than baking. Sure, I all the time have to check my cookie dough. You by no means know if you may neglect so as to add one thing just like the sugar. Which has occurred to me earlier than and I ended up saving the batch as a result of it wasn’t baked but. No person is ideal in any case however it’s good when you possibly can catch your errors and repair them.
These cookies smelled wonderful whereas baking! The aroma of candy spices and ginger crammed my kitchen! I didn’t look ahead to them to chill utterly earlier than making an attempt one, as a result of they have been calling my identify. They have been tremendous scrumptious! Comfortable and chewy with simply the correct quantity of spicy ginger and warming spices with the wealthy taste of almond butter! These are excellent for fall, so undoubtedly give them a strive if you’re a spice cookie form of particular person like I’m! They’d go excellent with a pumpkin spice latte in any case, the unofficial drink of fall!
Vegan Ginger Almond Butter Cookies
- 1 cup coconut sugar plus extra for rolling cookies
- 1 1/2 cups Dastony almond butter
- 1/2 cup filtered water
- 1 flax egg (1 Tbsp floor flax seed blended with three Tbsp filtered water allowed to sit down 15 minutes)
- 2 cups natural complete wheat pastry flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp ginger
- 1/four tsp nutmeg
- 1/four tsp sea salt
- Preheat the oven to 350F levels.
- Line a big sheet pan with parchment paper.
- In a bowl, combine collectively the coconut sugar, almond butter , water and the flax egg till clean.
- Combine within the flour, baking soda, and spices till clean.
- Place some coconut sugar in a small bowl.
- Roll the cookie dough into 1 inch balls, then roll in coconut sugar and set on the ready tray, 2 inches aside.
- Place tray within the oven and bake for 12-15 minutes till set.
- Take away from oven, and let cool earlier than having fun with.
*If you need to make these gluten free, you possibly can swap in Bob’s Crimson Mill all objective baking gluten free flour for the entire wheat pastry flour. I’ve examined this model personally and know it really works effectively.