Tag Archives: almond butter

Chocolate No Bake Cookies

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup almond butter

1 Teaspoon Stevia

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: almond butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

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Almond Butter Cookies

Almond Butter Cookies

 

For these cookies, use natural almond butter, without hydrogenated oil or added sugar. The oil in natural almond butter usually separates and rises to the top of the jar if allowed to sit for any extended period of time. Mix this oil into the almond butter. Do not pour it out. If you do pour it out, replace it with an equal amount of melted coconut oil. Maintaining the original fat content of the almond butter produces the best results with this recipe.

½ cup sifted coconut flour*

1 cup natural almond butter

1 cup Birch Xylitol

4 eggs

½ teaspoon vanilla

½ teaspoon salt

 

*Sifting coconut flour in a regular sifter is slow and difficult.  I use a large strainer and a spoon to make it go through more quickly. Measure the coconut flour AFTER you sift it.

 

Mix together almond butter, xylitol, eggs, vanilla and salt. Stir in coconut flour. Batter will be runny. Drop by the spoonful 2 inches apart on parchment paper lined or greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.

 

They are really, really good!

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Almond Butter Coconut Cookies

Almond Butter Coconut Cookies

(Gluten Free)

  • 2 cups creamy almond butter (I use
    organic & no-sugar added)
  • 2/3 cup Birch Xylitol
  • 1/2 cup shredded coconut,
    unsweetened
  • 2  eggs
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons baking powder

1. Preheat oven to 350.

2. In mixer, cream almond butter and Birch Xylitol.
Add eggs, mixing well, and then, everything else and mix until well
combined.

3. With your hands, roll the mixture into little
balls, approximately 30-35 balls, and place on a parchment lined
baking sheet.

4. Bake for about 10 minutes. Cookies should still
be soft when you take them out of the oven. Let them sit for a few
minutes before you take them off the baking sheet.

These are yummy but a little crumbly, so I plan to try an extra egg or some beef gelatin in them to see if that will help them hold together better.  IF you try this recipe, please comment here and tell me if you made adjustments and how they turned out. ~ Thanks! Ladonna

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