Recipe & Image by Viktorija Peciulyte
- 1 jar of Nutcessity gingerbread almond butter
- 190g coconut or pure cane sugar (can use less if prefer a less sweet cookie)
- 6 tablespoons almond milk, room temp.
- 2 teaspoons vanilla extract
- 240g flour, light spelt, unbleached all-purpose, or 1-1 gluten free blend
- 1 teaspoon baking soda
- Pinch of mineral salt
- Preheat the oven to 180C or 160C for fan assisted. Line a cookie sheet with parchment paper.
- Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
- Roll and flatten: Using a 1.5 tablespoon scoop or a teaspoon, scoop out the dough and roll into balls, about 7cm diameter. Place the balls of dough about 25cm apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt. The dough will be sticky, to make it easier to flatten, dip the fork in sugar to reduce the sticking of the dough.
- Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie). Let cool a few minutes, transfer cookies to a wire rack and repeat with remaining dough.
Makes 20 – 24 cookies.
Store: Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 – 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
To freeze: let cookies cool completely, store in a freezer safe container for up to 2 months.