Due to multiple food allergies in our family I’ve substituted Barney’s brand almond butter, which is processed in a peanut free facility, flax meal + water for the egg, gluten free baking mix for wheat flour, coconut oil for butter, and cashew milk for milk. (Source: Joey’s Peanut Butter Cookie Recipe on All Recipe )
Ingredients
1 cup Barney’s crunchy almond butter
1/4 cup coconut oil
1/2 cup white sugar
1/2 cup packed brown sugar
1 T flax meal mixed with 3 T water
3 tablespoons cashew milk
1 teaspoon vanilla extract
1 + 1/4 cups gluten free baking mix flour
3/4 t baking powder
1/4 t salt
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, use a hand mixer to cream together the almond butter, coconut oil, white sugar, and brown sugar until smooth.
- Beat in the flax meal water mixture, cashew milk, and vanilla extract one at a time.
- Combine the flour, baking powder, and salt in a separate bowl; stir into creamed mixture.
- Roll tablespoonfuls of dough into balls.
- Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Plum Hill 