I adapted these from a non-vegan peanut butter cookie recipe. These were so easy to make and the flavor is amazing. You can make a double or triple batch and freeze some. Note: They are sweet so you might want to cut back a bit on the sugar unless you prefer them this way.

Ingredients

8 serv.

raw sugar↗1 cup
roasted almond butter↗1 cup
egg substitute1 1⁄2 teaspoons
I used Ener-G
warm water2 tablespoons
mix with the egg replacer

Step-by-step instructions

1
Mix the egg replacer and warm water together. I used luke warm water.
2
In a large bowl add the nut butter and sugar and egg replacer. Mix well.
3
Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
4
I used a floured fork and made the cross hatch marks on the cookies.
5
I baked them for about 10 minutes.
6
Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
7
Then cool on a wire rack and eat.
8
Bon Appetit!

Source: food.com

Original recipe ↗

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