Soft, chewy and these almond butter cookies are made using homemade almond butter. A treat for those with peanut allergies, vegan, sugar free and oil free! Category Bakery Servings 5 Prep Time 20 minutes Cook Time 25 minutes The cookies have a slightly different texture compared to peanut butter cookies. Less crispy, also chewy as well as dense and not overly sweet. They make a lovely change! Author: Janani Eswar Ingredients ½ cup ALMOND BUTTER ½ cup PUMPKIN PUREE ½ teaspoon ALUMINIUM-FREE BAKING POWDER 15-20 pieces ALMONDS 1 cup BROWN RICE FLOUR 1 Tablespoon GROND FLAX SEEDS ½ cup DATE POWDER ½ cup DATE PASTE 250ml WATER Directions Preheat oven to 260 degrees F or 130 Degrees C. ALMOND BUTTER MIXTURE In a large bowl, add the Pumpkin puree, almond butter, date paste and Dry date powder. Mix together until well blended. GROUND FLAXSEEDS MIXTURE Mix one tablespoon ground flaxseeds with three tablespoons of water. Let it sit for 10 mins. After 10 minutes mix the almond butter mixture with the ground flaxseed mixture. Beat it well. RICE FLOUR MIXTURE In a medium bowl, sift together brown rice flour, aluminium-free baking powder, and salt. Add the brown rice flour mixture to the almond butter mixture. Combine thoroughly, then chill the batter in the fridge for an hour. Roll into 1-inch balls and place them on baking sheets. Flatten each ball with a spoon and press an almond into each cookie. Bake for about 10 minutes or until cookies begin to brown. Cool completely on a wire rack. Recipe Note IS ALMOND BUTTER BETTER THAN PEANUT BUTTER? Both have similar calorie and fat counts. Almond butter is rich in vitamins and minerals, but peanut butter is rich in protein. SPECIAL INSTRUCTION! Take a basic ratio of 1 tablespoon of flax seeds and 3 tablespoons of water to replace one egg. Using a coffee grinder or a spice grinder, grind the flax seeds into a fine powder (2 ½ teaspoons pre ground can also be used instead), and whisk it in the water until it becomes gelatinous
