This recipe is from the book Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kaminsky. We are giving away copies to a few of our lucky readers, so be sure to leave your comments below in order to win… your comment is your entry! Winners will be announced next week.
Here’s what Hannah has to say about her recipe:
One cookie that I remember being a favorite was something called “peanut butter blossom”. Little more than a peanut butter cookie with a chocolate drop stuck in the center, it appealed to youngsters and those of mature palates alike. When baking for a celiac friend, however, I was at a bit of a loss- how to keep the integrity of this treat while still making it without gluten, and perhaps with a bit of renewed interest? The result was a cookie simply oozing with almond flavor that seems to melt in your mouth, along with the crunchy chocolate topper. If you can’t get vegan nonpereils or if those sprinkle-covered confections just don’t appeal, you could make these like thumbprint cookies and fill the indents with chocolate ganache instead.
1/2 cup Earth Balance® Buttery Spread or Sticks
2/3 cup almond butter
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 cup almond meal
1 cup garbanzo or defatted soy flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon vanilla extract
Enough vegan nonpareils to add one per cookie (approx. 32)
Pre-heat oven to 375F and line two baking sheets with a Silpat or parchment paper.
Toss the Earth Balance® Buttery Spread and both sugars into a stand mixer, and cream thoroughly. Be sure to scrape down the sides before adding in the almond butter, and mix again to combine. Once the mixture is smooth and homogeneous, add in the almond meal, flour, baking soda, and salt all together and slowly mix it in. Finally, incorporate the vanilla.
Use your hands to shape the dough into balls the size of walnuts (about 1 inch in diameter) and place them each about an inch or so apart on the prepared baking sheets. Move the dough balls into the oven and bake for just 8 minutes before removing them and gently press a nonpareil into the center of each. Bake again for just 2 more minutes, and let the cookies cool on the sheets.
You can find more of Hannah’s delectable recipes at her website: http://bittersweetblog.wordpress.com
Do you eat only gluten free foods, or are you close to someone with gluten sensitivities? Let us know and you might win a copy of Vegan Desserts! You’ll also be automatically entered in our Everyday Giveaway for a chance to win coupons for free Earth Balance®!