Vegan Almond Butter Blossoms

thevegan8.com

Eileen smiles

subheading: FOR THE CHOCOLATE KISSES:

½ cup (120g) semi-sweet dairy-free chocolate chips

1 tablespoon (15g) non-dairy milk (I used lite coconut milk)

subheading: FOR THE COOKIES:

1 cup (128g) superfine oat flour (I use Bob's Red Mill) OR ¾ cup (120g) white rice flour (SEE NOTE!)

2 teaspoons baking powder

¼ teaspoon salt

5 tablespoons 100g pure maple syrup

½ cup + 2 tablespoons (160g) roasted creamy drippy almond butter (it's important to use roasted and really creamy, as this is what makes the cookies buttery and moist)

1 ½ teaspoons (8g) vanilla extract

¼ cup (48g) white sugar (if you don't mind it not having the classic taste/look, you can sub with coconut sugar)

subheading: NOTE:

I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.

I use this scale.

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