Vegan Almond Butter Ginger Whole Wheat Heaven!

My domestic experimentation is slowly but surely paying off.

I made cookies because first off, I had most of the ingredients, and second, because I needed to supercede a disastrous batch of whole wheat dark chocolate chip cookies that really turned out to be a dry whole wheat crust with chocolate in it. 

There is no dairy or animal products in this recipe. It is very easy and there can be things added to it such as chocolate, flax, nuts, fairy dust, whatever. Honestly, if I didn't mess this up, you won't either!

Ingredients:

1 1/4 cups whole wheat pastry flour

1 tsp baking powder

1/4 tsp fine sea salt

2/3 cup almond butter

3/4 cup brown sugar

1/4 unsweetened almond milk (or coconut milk)

2 tsp FRESH grated ginger

1 tsp pure vanilla extract

Optional: 1/4 cup flaxseed meal (doesn't hurt and adds to nutritional girth)

Method:

In a small bowl whisk together flour, baking powder and salt

Use an electric mixer to beat together almond butter and brown sugar until slightly fluffy

Beat in almond milk followed by ginger and vanilla

Turn mixer to low speed and stir in flour mixture until just combined

If you'd like to make round cookies you can bake them immediately

For rolled cookies, gather dough into 2 balls, knead each once or twice and flatted into a disk

Cover and refrigerate until chilled, at least 3 hours or up to 2 days

Preheat oven to 350 and line 2 baking sheets with parchment paper

Spoon onto sheet (I made little cookie drops, about the size of 2 walnuts)

If you would like, decorate with almond slice or sprinkle with brown sugar

Bake until just dried on top, about 12 minutes and allow to cool

Nutritional Facts:

Per cookie: 75 calories, 3g fat, 40 mg sodium, 10g carbohydrates, 7g sugar, 2g protein