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



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