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Chewy Almond Butter Sultana Cookies

Making the most of the winter weather by baking cookies. Almond butter and raisin cookies, to be…
Making the most of the winter weather by baking cookies. Almond butter and raisin cookies, to be precise.

Recipe

Chewy Almond and sultana cookies
Dry Ingredients


1 ¼ cups spelt flour (plain flour will work fine, too)


¾ cup almond meal


½ tsp good-quality salt


½ tsp baking powder


½ tsp baking soda


¼ cup coconut sugar


2 handfuls of sultanas


Wet Ingredients


¼ cup coconut oil


½ up rice malt syrup


1/3 cup roasted almond butter


1 tsp pure vanilla extract


½ Tbsp black strap molasses


50 mL almond milk


Directions:


Preheat your oven to 180 degrees c. Line two trays with parchment paper and set aside.
In a large mixing bowl, sift in flour, baking powder and baking soda. Add almond meal, salt and coconut sugar and mix until very well combined.


Add all of the wet ingredients to a high speed blender, and blend on high until very smooth.
Pour the blended wet mixture into the dry mixture. Use a wooden spoon to mix the batter together, until uniform. Finally, add the sultanas and stir through.


Scoop out a heaped tablespoon of mixture and place onto the baking paper. Repeat until the whole mix has been used.


Bake for 12-15 minutes (I did mine for 13 minutes, creating a chewy centre), on until golden on the top.
Allow to cool for 15 minutes before moving to a wire cooling rack. Enjoy!

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