I’m baaaaaack! And jumping with excitement! I missed you guys!
After taking a few weeks off over Christmas & New Years to completely switch off and take a much needed break, I’m so ready and excited to jump into 2014! I have so many projects & plans going on right now, and I can’t wait to share them all with you!
Switching off for two weeks was just what I needed. I’m always on the computer, working away at nights and weekends. I really needed to remind myself that its totally okay to switch off and take some down time – I need it. This year I’m going to work on switching off at night and have Switch Off Sundays, and keep a better balance of work and play.
I hope you all had an amazing Christmas & New Years!
We spent Christmas day running around to 4 different houses. Yep, 4! Both our parents are separated so we have 4 little families to visit. It was exhausting, especially in the melting heat we have over here right now, but it was such a great day. Normally Christmas is very stressful for me and can tend to bring me down (as I think it does for most people), but I was determined to change that this year.
Everyone was so amazing about the gluten free vegan food we brought to each house, trying everything. Both our Dads even ate almost completely vegan meals – I was super impressed! And surprised because there was no pushing on our part at all. We just turned up with food and they jumped on board. After Christmas I just felt an amazing sense of love and acceptance from our families (for the most part – theres always a few!). I am very grateful.
Anyway, on to todays recipe!
You love cookies, right? Sure you do. I know the way to your heart!
I was really excited at how quickly this recipe came together. I wrote down a draft of what I thought would work, and after one attempt had it perfect! Trust me, this is a total fluke, I’m normally making a recipe 2-5 times before having it perfect.
If you like almond butter (and I think you do), you will LOVE these cookies. They taste like almond butter with just a hint of caramel.
They are so easy and quick to make. Throw 5 ingredients into the food processor, whiz them up, roll into balls, flatten, and bake for only 7 minutes! It’s almost TOO easy.
- Preheat the oven to 175°C / 350°F.
- In a food processor, combine the almond flour, baking soda and salt and process into a fine flour.
- Add the almond butter and maple syrup and process to combine into a dough.
- Use a tablespoon to measure out the dough into 15 cookies. Roll into a ball and flatten with your fingers.
- Bake for 7 minutes, or until golden brown.
Over 40 Plant-Based Recipes So You Can Stop Worrying About What You Are Going to Make for Your Next Meal
Delicious & exclusive plant-based recipes free of gluten, grains, dairy and all animal products - only available in this eBook.