I enjoy experimenting with recipes and creating new ones! When I see refined sugar in recipes, I try to replace with honey or maple syrup. When you use honey or maple syrup, you have to make some changes to the recipe as you’re changing from dry ingredient to liquid. Use the circle below for some tips on adjusting the recipe.
These almond butter cookies are adapted from the Elimination Diet book.
They are: chewy, fragile, soft, light, and delicious. While they call for a ton of almond butter, it stands as the glue to hold them together with a little coconut oil.
ALMOND BUTTER COOKIES
1/2 c honey
1/4 c applesauce*
1 c almond butter
1/4 c coconut oil
1 tsp baking soda
1 T tapioca starch or arrowroot
1/2 c almond flour
1 1/2 c brown rice flour
mini chocolate chips (optional but recommended)
Preheat oven to 325. Mix wet ingredients and stir in dry ingredients. Scoop by heaping tablespoon onto parchment lined baking sheet. Cook for 10 minutes. Let cool for 20 minutes – they will be fragile when hot. Enjoy!
I tried this with pumpkin puree and it wasn’t as moist as with the applesauce! Enjoy!