Almond Soy Peanut Butter Cookies Recipes

PERFECT GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND- SOY PEANUT BUTTER COOKIES

Steps:

• 1. These are the main flours for this recipe. Use room temperature ingredients for better results. Preheat oven to 350 degrees F.
• 2. Combine both flours with the salt, baking soda, & baking powder, & chopped peanuts in a medium size bowl, then whisk together to blend ingredients.
• 3. In a larger bowl add the softened butter, eggs, peanut butter, zero calorie sweetener and vanilla.
• 4. Beat until batter is creamy and smooth. You can drop by teaspoon onto a greased cookie sheet, but I prefer to chill the batter at least 1/2 hour to 45 minutes or longer to firm up the dough.
• 5. Once dough is chilled, pull off enough dough and shape into a round ball about the size of 2 teaspoons. Place on greased cookie sheet, and press lightly with fork tines.NOTE: I PREFER TO USE AIR BAKE COOKIE SHEET PANS. Then Bake in preheated 350 F. degree oven for 12 minutes, or until lightly browned around the edges.
• 6. Remove cookies to a wire rack to cool completely. Serve as desired. They are so delicious and tasty. Recipe makes 6 dozen cookies, Calories per cookie is 82 calories, Fat 7 g, Cholesterol 7 Mg, Sodium72 Mg, Potassium 53mg, Carbohydrates 3 g, Fiber 1g, Sugars 1g, Protein 2 g, & NET CARB PER COOKIE IS 2 G.

VEGAN ALMOND BUTTER COOKIES

Steps:

• Add the vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth. Add in the almond butter and vanilla extract and mix in.
• Add the flour, baking soda, baking powder and salt to a separate bowl and mix together. Then add the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part).
• Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of soy milk and try again. I did not need any added soy milk at all, but I used a natural variety of almond butter (where the oil separates and sits on the top and then you mix it in very well before using) so if you use a version that is much less oily it could be that you'll need a little soy milk. But only use it if you have to.
• Preheat the oven to 375°F (190°C).
• Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for around 20 cookies. Then press down on them with a fork to flatten.
• Bake for 10-15 minutes until lightly browned on top. Remove from the oven and allow to cool on the baking tray.
• When the cookies have cooled, melt the chocolate in the microwave by microwaving for 30 second intervals and bringing it out to stir every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
• Drizzle the chocolate over the top of the cookies. Place them into the fridge for 10 minutes for the chocolate to set and then your cookies are ready to serve.