mucus forming food. (Yes, I did just use my food blog to direct you to an article entitled, "More About Mucus than You Ever Wanted to Know." I'm really sorry about that.) Mucus aside (ok, I'll stop now), there are also a high number of people with severe peanut allergies so, oxymoronic as it may be, I decided to make a peanut-free peanut butter cookie.
Vegan Almond Butter Cookies
Heidi notes to look for a nut butter that is well combined, and not super-oily (extra slick) looking - to avoid problems with the cookie batter. If you aren't in the mood for chocolate chips, I think some chopped almonds, cinnamon, or raisins could be nice additions. Also, I reduced the amount of sweetener in this recipe from 1 cup down to 2/3 cup. If you're looking for a sweeter cookie, use the original amount.
Adapted from 101Cookbooks
2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup almond butter, smooth or chunky [I used Trader Joe's Creamy Roasted Almond Butter]
2/3 cup grade B maple syrup
1/3 cup extra virgin olive oil (subtract about a tablespoon if you feel your nut butter is very oily)
1 1/2 teaspoons vanilla extract
chopped dark chocolate (optional)
Preheat oven to 350F degrees. Place racks in the top third of the oven.
In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the almond butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the almond butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two.
Now drop by heaping tablespoonfuls onto parchment-lined baking sheets and press down lightly. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.
Make 2 - 3 dozen cookies.