It's been a hot minute since I've published a new recipe. The festive period, the new year, my looming exams all have me a very busy girl. However, fear not. I have made another batch of cookies for you to recreate and devour quicker than it took me to write this post (trust me they are just that moorish).
The addition of espresso to these cookies is based on preference (and the fact that I had espresso flavoured almond butter), but if you would like this addition and only have regular almond butter then add one espresso shot into the mix and reduce the milk.
Ingredients: makes 10-12
- 120g almond butter (mine was espresso flavoured)
- 120g granulated sugar
- 120g self-raising flour
- 40g cacao powder
- 1/2tsp apple cider vinegar
- 1/2tsp baking powder
- 2-4tbsp almond milk (or other non-dairy alternative)
1. Preheat oven to 170 degrees. Mix the nut butter, sugar and apple cider vinegar in a large mixing bowl until combined.
2. Add in the flour, cacao and baking powder and stir to form a dough, adding in the milk in between.
3. Using hands, roll out cookies into balls and press 'thumbprints' into a round shape onto a lined baking tray (they will spread slightly during cooking).
4. Bake for approximately 10-12 minutes until coloured, be careful not to over bake.
Leave to cool (as this allows them to crisp up on the outside).
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