As my first child started to grow up... it took her all of 2 years to rebel against having no sugary things in the house! So, I started baking in a new way, relying on my history of macrobiotic study rather than my Mum's good Canadian fare (although that still has its place on our table!). This is one of my first ever recipes without eggs, butter or sugar! After we ate them, I kept going, so they must be good!
These can easily be changed into Chocolate-Chocolate Chip by replacing 1 cup sliced almonds for 3/4 cup cocoa powder.
1/2 cup (125 ml) vegetable oil/melted coconut oil
1/4 cup (75 ml) almond butter, preferable white bu tit is more expensive
1 cup (250ml) maple syrup
1 1/2 TBS (1 1/2 soupspoons) vanilla extract
3 cups flour (I use whole or white spelt/epeautre)
1 cup sliced almonds, roasted or not (optional)
1 cup chocolate chips (or more!)
1/2 tsp (1/2 coffeespoon) sea salt
1/2 TBS (1/2 soupspoon) baking powder/cream of tartar
Preheat oven to 325F/160C.
Oil cookie sheets and put parchment paper on them.
In a large bowl combine all DRY ingredients.
In a separate bowl whisk together all WET ingredients.
Mix wet into dry. Let sit for 15-30 minutes if you can!
Place in spoonfuls on cookie sheet and press down with back of a wet spoon.
Bake for 12-17 minutes. Until the edges start to change color.