Dairy-Free Almond Butter Cookies
Pistachio marzipan has a vibrant green color and a bold taste.
Recipe Summary Dairy-Free Almond Butter Cookies
Delicious cookies that have the same basic flavor as peanut butter cookies, but can be eaten by people with peanut and milk allergies! I love to make these with my friend because she has a peanut allergy and I have a dairy allergy. They taste great and no one can tell that they are dairy free!Ingredients | Marzipan Allergy½ cup almond butter½ cup white sugar½ cup packed brown sugar¼ cup shortening¼ cup vegan margarine (such as Earth Balance®)1 egg1 ¼ cups all-purpose flour¾ teaspoon baking soda½ teaspoon baking powderDirectionsMix 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 combined.Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.Both smooth and chunky almond butter will work.I don't usually refrigerate the cookies because I prefer a chewy texture, but if you want a crunchier cookie, refrigerate dough for up to 2 hours before baking.Info | Marzipan Allergyprep: 10 mins cook: 9 mins additional: 5 mins total: 24 mins Servings: 48 Yield: 4 dozen cookies
TAG : Dairy-Free Almond Butter CookiesDesserts, Nut Dessert Recipes, Almond Dessert Recipes,
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