Slice and bake cookies are a buttery shortbread cookie with a crumbly texture.
Shortbread cookies are not overly sweet. The main ingredients are probably already in your pantry – flour, eggs, butter, sugar, vanilla and salt.
Much like a Biscotti, these cookies are usually eaten with a warm beverage like tea or coffee to soften them. Though the cookie is firm and not as hard as a Biscotti.
Unlike these Lavender Rosemary Shortbread Cookies, this recipe is grain free. In place of wheat flour, almond butter is used.
These raw almond butter Slice N Bake Brownie Cookies taste just as good as the traditional version.
Yes, we said raw almond butter. Because the oil in raw almond butter is different than the oil found in roasted almond butter and this yields a different texture in the cookie.
Slice N Bake Brownie Cookies
1 cup raw almond butter
1 teaspoon vanilla
2 eggs
2/3 cup coconut sugar
3 tablespoons cacao powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped walnuts, roasted
Preparing The Cookie Dough
In a medium mixing bowl, combine almond butter and vanilla.
In a small bowl, combine eggs and sugar, stir well to dissolve sugar.
In a separate small bowl whisk together cacao, baking soda and salt.
Next, add sugar mixture to almond butter, mix to form a smooth paste.
Add cocoa mixture to almond butter mixture and stir to completely combine.
Fold in walnuts.
Place dough on a piece of parchment paper and roll into a log. Freeze dough 2 hours to set. (can keep in freezer up to 3 weeks).
To Bake Cookies
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Set aside.
Remove dough from freezer, unwrap. Using a sharp knife, cut into 1/4 inch rounds. Place rounds onto prepared baking sheet with 2 inches between them.
Bake 15 minutes for a semi-softer cookie and up to 18 minutes for a more crunchy cookie.
Remove cookies from oven and allow to cool on a wire rack before serving.
Serve with a warm beverage. Dip cookies to soften them and enjoy that mouthful of almond chocolatey flavor.
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