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Homemade Almond Butter Cookies (Dairy, Egg & Gluten Free)

As-Salamu Alaikum,

I used to follow recipes 100% through fear of messing up, I admit I got good results 95% of the time. I don't know what came over me really but now I just can't stick to a recipe, no matter how good it looks!
I either can't wait to get all the ingredients in stock to make said recipe so I substitute ingredients with others I do have in stock or from the get go I am like OK that's nice but why don't I try adding this or replacing this with this and I admit I don't always get it right (70/30) but I sure get a buzz from getting creative in the kitchen and let's face it us stay at home mothers have to get our kicks from somewhere right?
These Almond cookies are an example of when I get it right in my experimental kitchen, using light brown muscovado sugar and pure set honey instead of regular granulated sugar makes all the difference to the taste and texture. If you like soft and chewy toffee like cookies then these are for you!  not forgetting to mention they are dairy, egg and gluten free too.
Now I don't know about you but the two things my food processor gets used for the most are chopping onions or puréeing tinned tomatoes (without the tin, obviously) needless to say I need to make better use of it, which is one reason why I decided to make homemade almond butter
Don't get me wrong, it takes time and patience to achieve the almond butter but it is worth it and a lot more economical than buying it from a health food shop or at least I hope it is.....
If or should I say when, in sha Allah (God willing) I make these cookies again I plan to throw in a pinch of cinnamon and some orange zest but by all means feel free to give those additions a try first but remember to come back and let me know how they work out!

Almond Butter Cookies (Dairy, Egg & Gluten Free)

Recipe adapted from veganinthefreezer's Almond Butter Cookies
Makes 12-14


1 cup homemade almond butter
2/3 cup light brown sugar (packed)
1 tablespoon pure set honey
1 egg replacer (prepared according to package instructions)
1/4 cup roughly ground (using pestle and mortar) almonds


Pre-Heat oven to 350F/180C/160C(Fan). Line a baking sheet with non stick baking paper and set aside.

Cream almond butter, brown sugar and honey together.

Stir in your egg replacer and roughly ground almonds.

Divide mixture (I used 1 tablespoon of mixture and for 14 cookies) and using wet hands roll into ball, place on lined baking sheet.

Dip a fork in water and then slightly flatten each ball, not too much as they will spread.

Bake for 15-20minutes. Remove from oven and leave to cool on trays for 5-10minutes before transferring to a wire rack to cool completely.

Once cool, store cookies in a airtight container.

By all means use store bought almond butter, ground almonds if time is an issue.
You can grind almonds finely in a food processor or leave a bit of texture in them like I did by using a pestle and mortar.

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