This recipe, inspired by Nicole at A Dash of Compassion, is a game changer. It’s rare that a recipe is so good – and so easy– that it immediately makes it into my regular rotation of foods. This cookie recipe is it!
Simple ingredients come together beautifully in this gluten-free, vegan cookie. The combination of almond flour and almond butter creates a healthy base for this modestly sweet treat, one you can feel great about eating! You can adjust the amount of cinnamon and nutmeg based on your preference for spice and throw in some chocolate chips if you are feeling crazy (I usually vote for chocolate)! For more amazing recipes from Nicole and her partner in food-awesomeness, check out their e-book Tiny Treats.
Cinnamon Almond Cookies (with chocolate chips?!)
Yield: about one dozen cookies
2 cups almond meal
2 Tablespoons ground flaxseeds
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
½ cup almond butter
⅓ cup agave nectar or maple syrup
1 Tablespoon almond milk
2 teaspoons vanilla extract
- Preheat oven to 325º and prepare a baking sheet with parchment paper.
- In a large bowl whisk together almond meal, flaxseeds, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together almond butter, agave, almond milk, and vanilla until smooth. Add dry ingredients into the wet and stir to combine.
- Roll 2 Tablespoons dough into a ball in your hand and place on baking sheet. Gently flatten with your hands or a fork. Bake 10-15 minutes, or until golden brown.
Cookies image via Shutterstock