Most Popular Menu Dairy-Free Almond Butter Cookies

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Dairy-Free Almond Butter Cookies

"Delicious cookies which have the equal simple taste as peanut butter cookies, however can be eaten by humans with peanut and milk hypersensitive reactions! I like to make those with my friend because she has a peanut hypersensitivity and I even have a dairy hypersensitivity. They taste extraordinary and nobody can inform that they're dairy unfastened!"

Ingredients :

1/2 cup almond butter
1/2 cup white sugar
half of cup packed brown sugar
1/4 cup shortening
1/4 cup vegan margarine (along with Earth Balance®)
1 egg
1 1/4 cups all-purpose flour
3/four teaspoon baking soda
1/2 teaspoon baking powder

Instructions :

Prep : 10M	Cook : 48M	Ready in : 24M

Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is mixed.
Shape dough into 1 1/four-inch balls. Place approximately 3 inches aside on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
Bake within the preheated oven till light golden brown, nine to 10 mins. Cool for five mins; eliminate from cookie sheets. Cool cookies on a cord rack.

Notes :

Both clean and chunky almond butter will work.
I don't generally refrigerate the cookies due to the fact I choose a chewy texture, but in case you need a crunchier cookie, refrigerate dough for up to 2 hours before baking.

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