So today I took over the @stralayoga Instagram story feed. I shared how I make my cauliflower spirulina smoothie, then made a stop at the Boston Public Market to grab vegetables for meal prep. This was followed up by talking about the process of getting into stråla yoga while making these almond butter cookies.
Stråla had a lot of influence on my current path toward becoming interested in functional nutrition and wellness. Tara Stiles’ Make Your Own Rules Diet book blew my mind and nothing was the same after.
Why was it a novel concept to me at any that I should eat how it makes my body feel good? Embarassing on my end, but hey, look at where I am now.
This is essentially my recipe from an old Spoon University article, changed up ever so slightly. Almond butter cookies were the recipe test prelude to my recent flourless pistachio butter cookies. I’ve also tried this recipe with peanut butter, but as I’ve learned, all nut and legume butters act differently in baked goods. More testing to come.
I used Once Again Nut Butter brand’s crunchy, lightly toasted organic almond butter (because it’s my favorite) for this recipe but any variety of almond butter should work.
- 1 cup almond butter
- 2/3 cup coconut sugar
- 3 tablespoons applesauce
- 2 tablespoon maple syrup or molasses
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla or almond extract
- 1 tablespoon arrowroot flour (any gluten-free or grain-free flour will work!)
- optional: sea salt to top
Mix together coconut sugar, applesauce, maple syrup, baking soda, apple cider vinegar, and extracts until smooth.
Begin to fold in almond butter until entirely incorporated. Then stir in extract of choice and arrowroot flour.
Preheat oven to 350°F, line 2 baking sheets with silicon or parchment.
It’s easiest to use a tablespoon-sized cookie scoop to place balls at least 2″ apart on the lined baking sheet. If you don’t have a scoop, use 2 soup spoons to make balls.
Bake for 12 minutes, or more if you prefer a crisper cookie to chewy.