Recipe & Image credit: Viktorija Peciulyte for Nutcessity
Nutcessity makes natural, peanut-free nut butter, made in the UK and packed in plastic-free packaging. Since 2016, they’ve been producing peanut-free, gluten-free, vegan & organic almond butter, walnut butter, and cashew butter, with no refined sugars and no palm oil, to satisfy you by the spoonful!
Just in time for the festive season, we’re bringing you the ultimate taste of nostalgia and sharing this delicious recipe from Nutcessity featuring their bestselling Gingerbread Almond spread. Check it out below:
Ingredients
– 1 jar of Nutcessity gingerbread almond butter
– 190g coconut or pure cane sugar (can use less if prefer a less sweet cookie)
– 6 tablespoons almond milk, room temp.
– 2 teaspoons vanilla extract
– 240g flour, light spelt, unbleached all-purpose, or 1-1 gluten-free blend
– 1 teaspoon baking soda
– Pinch of mineral salt
Makes 20 – 24 cookies
Method
- Preheat the oven to 180C (160C fan-assisted).
- Line a cookie sheet with parchment paper.
- Make the dough: In a large bowl, add the almond butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, and mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
- Roll and flatten: Using a 1.5 tablespoon scoop or a teaspoon, scoop out the dough and roll it into balls, about 7cm in diameter. Place the balls of dough about 25cm apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt. The dough will be sticky, to make it easier to flatten, dip the fork in sugar to reduce the sticking of the dough.
- Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie). Let cool a few minutes, transfer cookies to a wire rack, and repeat with the remaining dough.
Store: Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 – 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
To freeze: let cookies cool completely, store in a freezer-safe container for up to 2 months.
For more delicious vegan nut butters, shop Nutcessity on Veo!
