(cliccate qui per la versione italiana)
Happy Monday everyone!
I gotta be honest here. For this recipe I just threw a handful of ingredients together and hoped for the best. It worked!! I couldn’t believe it (it never happens). These soft almond butter spelt cookies are literally pillows! I was going for hard cookies, if I have to be honest, but this is what came out and I’m perfectly fine with them 😀 You could even slice them in half and spread some fruit compote and use them sort of like scones, although they will crumble a bit.
Note: the amount of sugar that I wrote down – the amount I used – is just barely sweet so if you’d prefer sweeter cookies, up it a little bit.
SOFT ALMOND BUTTER SPELT COOKIES {vegan}
by Marta Giaccone
Recipe
about 15 large cookies
prep time: 10 mins, cook time: 15 mins, total: 25 mins
1+ ½ cups / 200 gr whole spelt flour
½ tsp baking powder
½ tsp baking soda
seeds of ½ vanilla pod
pinch salt
½ cup / 120 gr almond butter (see recipe here)
¾ cup / 180 ml plant-based milk
½ cup / 70 gr brown sugar (or more, to taste)
Method
- Add all dry ingredients to a bowl, stir well, then add sugar, almond butter and milk. Mix to incorporate.
- Preheat oven to 350°F/180°C.
- Line an oven tray with parchment paper and create the cookies by dropping about 1 and ½ tbsp of batter 2 inches or a few cm apart from each other.
- Bake for 15 minutes. Let cool.
- I stored them at room temperature and they started to get moldy after 4-5 days, so maybe store them in the fridge or eat them quickly 😀
