These are an easy and healthy option for a vegan Christmas cookie. I had to make them chocolate, because everything should be chocolate at Christmas, right?
They’re kind of a cross between shortbread and peanut butter cookies because I used almond butter instead of butter or coconut oil. If you want a more traditional shortbread cookie, coconut oil makes the perfect texture, but I wanted to make an oil-free version with almond butter.
I used teff flour, but you can easily replace that with any other gluten-free flour. A nut-based one would be perfect, like almond meal or just additional coconut flour.
Makes 10 cookies</
- 1/2 cup almond butter (or peanut, cashew, etc)
- 1/4 cup pure maple syrup
- 2 Tbsp cocoa powder
- 1/3 cup teff flour (or almond meal, additional coconut flour or any other gluten-free flour)
- 1/3 cup coconut flour
- Mix the almond butter and maple syrup together in a large mixing bowl until smooth.
- Stir in the cocoa until fully mixed.
- Fold in the flours until just mixed. This may require the use of your hands, and it may involve getting kinda sticky.
- Form the mix together into cookies, place on a lined baking sheet and put in the oven at 350 F for 12 minutes.
- Leave them to cool for a few minutes after taking them out of the oven.
What’s your favorite Christmas cookie? Let me know yours below!