These don’t taste how you imagine they would, although they’re cookies you wouldn’t really classify them as being a treat or dessert, because they’re not as sweet, decadent or sickly as most desserts are. They’re lovely and crunchy and taste good, sort of like peanut butter, but because they’re not full of sugar and other nasties they don’t send your blood sugar spiralling out of control or leave you craving more and more. These cookies are dairy free, vegan, wheat free, gluten free and refined sugar free (although they contain maple syrup. This recipe is from Gwyneth Paltrow’s “It’s All Good“.
- 1 1/2 cups gluten free flour (if the flour doesn’t include xanthan gum, add 3/4 teaspoon)
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 cup natural almond butter
- 1 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon of coarse sea salt
Preheat the oven to 280 C and line 2 baking trays with parchment paper.
Whisk the flour, fine sea salt and baking powder together. In a separate bowl whisk the almond butter, maple syrup and vanilla extract together. Thoroughly combine the wet and dry ingredients. Using 2 spoons form the cookies into small balls and space them 2 inches apart on the parchment paper. Wet your fingers and press down on each cookie, smoothing the edges so each is a little disk. Sprinkle each cookie with a little of the coarse sea salt.
Bake until the air is fragrant and the cookies are just firm- approximately 10 to 12 minutes. Let them cool on a rack before serving.