Hope

IMG_0187

Things are happening. It’s busy and stressful and I’m being neglectful of priorities. My planner isn’t keeping things as cemented as I’d imagined.

It’s okay as long as we’re still moving along and achieving tiny morsels of satisfaction along the way.

Still searching for the ideal tea cookie. These rank pretty high.

Almond Butter Cookies

vegan, gluten-free, refined sugar-free, soy-free, corn-free

1/2 cup almond butter
3-4 Tbsp rice or coconut milk
3 Tbsp vegan liquid sweetener
1/2 tsp pure vanilla extract

scant 3/4 cup brown rice flour
1/2 tsp baking soda
1/4 tsp sea salt
1/8 tsp guar gum (just helps to bind the cookies, so they won’t be crumbly)

10 allergen-free chocolate morsels, for garnish, if desired
===========================================================

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

In a large mixing bowl, mix together almond butter, rice milk, sweetener, and vanilla. Add in flour, baking soda, salt, and guar gum and stir into the almond butter mixture until well combined (training your muscles on this one).

Roll dough into 1-inch balls and place on prepared sheet; flatten slightly with the palm of your hand.

Bake 8-10 minutes, until set (they won’t colour). Be careful not to over-bake! Remove from oven and press in a chocolate morsel on the top of each cookie, if desired. Cool cookies on tray for a couple minutes before removing to cooling racks.

Yield: 10 cookies

Advertisements

2 comments

Leave Your Thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s