Almond butter cookies #tastethecranberries

Earlier this year I tasted almond butter for the first time and absolutely loved it. And then I wondered if I could make some biscuits using almond butter instead of real butter. Obviously I'd heard of people using peanut butter cookies but I'd never actually tried it myself. I had a few accidents where they were too dry then too wet... but eventually I landed on this version and I like them, especially with the cranberries. I hope you like them too!

Oh, and I should mention that quinoa flour has a very particular flavour. If you don't like the smell of quinoa flour then that's all you'll be able to taste so try replacing that with another flour like white rice flour.

Watch the video on how to make them here: (or keep reading for written instructions)

Ingredients:

55g natural almond butter (i.e. ingredients = almonds)

0.5tbsp flax seed

1.5tbsp water

0.5tsp vanilla extract

1tbsp almond milk

70g quinoa flour (if you don't like quinoa flour then use white rice flour)

0.25tsp baking soda

60-65g brown sugar

A pinch of salt

30g dried cranberries

How to:

1. Start by placing the almond butter into a bowl with the flaxseed and the water, then whisk them together until the almond butter has lightened in colour and everything is uniformly combined. Whisk in the vanilla extract then add the almond milk and whisk everything together thoroughly. (I used a hand whisk to do this)

2. Now you can sift in the quinoa flour, the baking soda, the brown sugar and add the pinch of salt. Stir them all together until the 'liquid' part of the mixture form little crumbs coated by the dry mixture. Then add the cranberries and mix all the ingredients together with your hands. The warmth from your hands will help all the ingredients come together as one ball of dough.

3. Then taking about a tablespoon of the mixture form little balls with your hands then flatten them with the palm of your hand. You might need to wash your hands every three or four biscuits as they'll start heating up causing the dough to stick to your hands when you try and flatten them. Flatten them as thick of as thin as you want, bearing in mind they will raise a little in the oven. 4. Once you're happy, pop them in an oven that has been pre-heated to 180°C for 8-10 minutes. They'll look a little undercooked and still be a bit soft (so don't touch them for 5-10 minutes), but as they cool a crunchy crust will form keeping the inside a little chewy.

Nutritional values: