By Liv Kaplan
Almond Butter Crinkle Cookies
5 steps
Prep:10minCook:15min
Finally, a vegan version of my famous 3-Ingredient Cookies! I tried them out with a “flax egg” and the result was a deliciously soft cookie worthy of any cookie jar, vegan or not!
Updated at: Thu, 17 Aug 2023 02:36:42 GMT
Nutrition balance score
Great
Glycemic Index
17
Low
Glycemic Load
1
Low
Nutrition per serving
Calories139.9 kcal (7%)
Total Fat12 g (17%)
Carbs6.2 g (2%)
Sugars2.9 g (3%)
Protein4.6 g (9%)
Sodium177 mg (9%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 180℃ and line a baking tray with baking paper.
OvenPreheatStep 2
In a small bowl, make a flax egg by combining the flaxseed with 1½ tbsp (30ml) of water and allow to sit for 2 minutes to thicken.
Step 3
In a large bowl, combine the almond butter, baking powder, salt and erythritol.
Step 4
Stir in the flax egg and mix until it forms a dough. This is best done with hands.
Step 5
Shape into 6 cookies and bake in the oven for 12-15 minutes. Leave to cool completely before removing from the tray. They will be very soft straight out of the oven.
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