Description
These paleo cookies are crispy on the outside and chewy on the inside, and have notes of creamy almond butter and fall spices. You’ll never know they’re a gluten free, vegan, healthy Christmas cookie!
Ingredients
- 1 cup Natural Creamy Almond Butter
- ½ cups Coconut Sugar, Packed
- 2 Tablespoons Unsweetened Apple Sauce
- 2 Tablespoons Molasses
- 1 teaspoon Raw Apple Cider Vinegar
- ½ teaspoons Baking Soda
- ¾ teaspoons Cinnamon
- ½ teaspoons Ground Cardamom
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Sea Salt
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Ground Ginger
Preparation
Preheat oven to 350ºF and line two cookie sheets with parchment paper.
In a large bowl, using an electric hand mixer, beat together almond butter and coconut sugar. Add apple sauce, molasses and apple cider vinegar and beat on high speed until it forms a dough, and begins to stop sticking to the beaters, about 30 seconds.
In a separate, small bowl, stir together baking soda, cinnamon, cardamom, ginger, cloves and salt. Add into the dough and stir well. I like to get my hands in there to really make sure the spices are mixed.
Roll dough into slightly heaping tablespoon balls (don’t flatten them out) and place onto the prepared cookie sheets. Place into the freezer for 30 minutes (see note).
Once frozen, bake the cookies until the edges just begin to turn golden brown, about 14–15 minutes. Let them cool completely on the pan. Please note that the cookies firm up a lot once cooled.
Note: If you can’t fit two pans on the top rack of your oven, bake one at a time, leaving the other sheet in the freezer until ready to bake. These bake funny if you put them on a lower rack, closer to the heat.
