Maple Almond-Butter Cookies

Almond butter and maple syrup make these chewy vegan cookies a little sweet and a little nutty. I use vanilla and almond extract to boost the almond flavor.

Maple Almond Butter Cookies
Makes 18 cookies

1/2 cup natural almond butter
1/2 cup maple syrup
3 tablespoons vegetable oil
1/2 teaspoon vanilla plus 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped whole almonds

Preheat the oven to 350F. Line cookie sheets with parchment paper.

In a large bowl, combine almond butter, maple syrup, oil, and extracts until well blended.

In a separate bowl, sift together whole wheat pastry flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients. Stir until just combined. Stir in chopped almonds Let sit for five minutes.

Roll rounded teaspoons of dough into balls, flatten to about 1/3 of an inch and place on prepared cookie sheet. Bake for 8-10 minutes until golden brown. Remove cookies to cooling racks. Cool completely.

Store in an airtight container for up to one week.