Almond Butter Espresso Wafers
A couple of years ago I discovered the delicous Almond Butter Espresso Cookies by Brittany of Eating Bird Food. I loved that it was gluten-free, dairy-free as well as vegan and vegetarian. My only lament, it contained sugar.
I few weeks ago I decided to see if I could modify this recipe to one that had all healthy ingredients so I could enjoy these cookies without guilt. I came up with these delicious, light and airy wafers!
Yield: 40 to 48 cookies
Recipe notes: I prefer to purchase whole flax seeds since they have a much longer shelf life. In the video you will see that I have a handy coffee grinder to grind the flax seeds myself. Also, non stick parchment paper or silicone mat is a MUST for this recipe. You don’t want to find yourself scraping the cookies off the pan 😞.
Ingredients
- ¾ cup creamy natural almond butter
- ½ cup pure maple syrup
- 1 tbsp finely ground espresso
- 1 tsp baking soda
- ½ tsp vanilla extract
- 1 tbsbs ground flax seed whisked with 2 tbsp water
- Parchment paper or a non-stick silicone mat
Almond Butter Espresso Wafers
Directions
- Preheat the oven to 325° degrees. Line your cookie sheets with parchment paper or a silicone baking mat.
- Make flax seed egg by mixing the ground flax seed well with 2 tablespoons of water in a small bowl. Place this in the fridge for 15 minutes to allow the flax seed egg to thicken.
- Use a large bowl to mix together the almond butter, sugar. Add flax seed egg, espresso, baking soda and vanilla and mix until combined.
- Use a cookie scoop or spoon to place about 2 teaspoons of dough on baking sheet, about 2 inches apart. With the syrup and almond butter, this mixture will spread.
- Bake for 10-12 minutes.
- Remove the pan from the oven and allow the cookies to cool for about 5 minutes before gently transferring cookies from the pan to a cooling rack with a spatula.
- They will harden up while cooling. Once completely cool transfer them to a storage container.
Modification: for more of a cookie texture add 1 tbsp almond flour to the mix.
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