flourless peanut butter cookies before Sylvia was diagnosed with her peanut allergy. They were delicious. These days they are off the menu. And I have often thought it a shame they weren't vegan. I stumbled across a vegan version with almond butter recently and am in love. They are simple to make and amazing to eat.
cinnamon stars and Dreena Burton's sticky almond blondies. As I only had regular dark choc chips from the supermarket they were sweet and not actually vegan. I would love to try the recipe with chopped Lindt 70% dark chocolate. Maybe I could ditch the brown sugar and use all coconut sugar. Lots of experiments to do. I hope these cookies might grace our kitchen again soon. I know we would all welcome them back.
Healthy Vegan Fridays #10, hosted by Kimmy of Rock my Vegan Socks and Robin of Vegan Dollhouse.
Previously on Green Gourmet Giraffe:
One year ago: Chickpea pilaf
Two years ago: Top 10 photos, Pinterest, Delicious and Eat Your Books
Three years ago: CC Pumpernickel Rolls with Currants
Four years ago: Quince Curiosity
Five years ago: PPN Neofolk Buckwheat Pasta Bake
Six years ago: Lemony Dressing for a Quinoa Salad
Seven years ago: Midweek Mock Fish
Flourless almond choc chip cookies
Adapted from Cook with Manali
Makes about 24
250g almond butter (approximately 1 cup)
1/2 cup brown sugar
1/4 cup coconut sugar
1 smallish banana, mashed (1/4 cup)
1/2 tsp baking powder
1 cup choc chips
Preheat oven to 180 C and line 2 baking trays with baking paper.
Stir together almond butter and sugars. Mix in mashed banana. By now it will be quite stiff. Stir in baking powder and choc chips.
Working quickly so the choc chips don't melt, roll mixture into walnut sized balls. Place on tray and flatten with the palm of your hand. Leave about 2 inches between cookies because they will spread.
Bake for 9-10 minutes for a chewy cookies, or a few more minutes for a crisp cookie. Cool on tray for at least 10 minutes. Continue cooling on tray or removing on the baking paper to a wire rack.
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