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So, I used the same recipe as the peanut butter cookies except I swapped out the “butters” and used almond extract instead of vanilla. The end result was a wonderful masterpiece. They quickly became a big hit. They have a hint of a buttery flavor in them.
These cookies are soft, chewy and if not careful, they will stick to one another. To balance the texture and prevent them from sticking to their near by partner, I coated them with crushed almonds. I love the chewy and crunchy textures together.
If you decide not to coat them with the crushed almonds, you will need to store them in a single layer with parchment or wax paper in between them. They will feel a little tacky. I made these cookies with my 2 Tbsp cookie scoop, which is the perfect size. Raw foods are more dense and rich in flavor. We are conditioned to believe that bigger is better.
Use this cookie base as a vessel to experiment with other flavored extracts. I used almond here but I have also used orange, butterscotch, maple and several other flavors.
5/21/15 I updated this recipe by adding new photos and cleaned up the ingredient and preparation list. I didn’t change the ingredients, just made the recipe easier to follow. I have learned a lot since Dec. 2010. hehe
Yields 26 (2 Tbsp) cookies
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