Recipe: Chewy Salted Almond Butter Cookies with Lemon Essential Oil
These babies are Gluten Free, Dairy Free and Sugar Free. I used to make them without lemon oil. Then I discovered DoTERRA essential oils. Lemon oil is pressed from the peel and is fragment and sweet and I’ll never go back to making these cookies without it.
They are completely Vegan and Paleo and guilt free! Oh and DELICIOUS!
What more could you want? Really.
If my husband and my girl both like them, then I know you will too! I adopted this recipe from Gwyneth Paltrow’s Fler de Sel Almond Cookies in her cook book, “It’s all Good”. The lemon oil addition reminds me of lemon free cookies I used to devour by the bucket load as a kid.
Preheat oven to 160 degrees celcius.
1.5 cups almond meal (I used left over almond meal from making almond milk)
1 tsp bicarb
1 tsp vanilla powder
1 cup raw or roasted almond butter or any other nut butter
1 cup rice malt syrup
1/2 tsp celtic salt
2-3 drops DoTERRA lemon essential oil
Blend all the ingredients in a food processor to combine. The mixture should become a thick gluggy paste. Scoop tablespoons of mixture onto a lined baking tray. Smooth out the edges and flatten with wet hands. Makes about 8-10.
Bake for 10-12 minutes until golden brown at 160 degrees.
Allow the cookies to cool a bit on a rack before eating. They will be soft and crumbly when you first take them out of the oven, but allowing them to cool down for about 15 minutes allows them to get chewy and delicious! Sprinkle each cookie with some more fine celtic or pink sea salt.
These cookies are high in plant protein, and absolutely fructose free. This makes them a PERFECT SNACK for:
Pregnancy & Post birth (quick and easy to make too!)
Toddlers and Children without allergies
Travel Snacks (take them on the plane, or road trips)
I hope you enjoy!