Whole Wheat-Almond Butter Cookies
- 1 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2/3 cup almond butter
- 3/4 cup plus 2 teaspoons brown sugar, divided
- 1/4 cup unsweetened coconut milk beverage or plain unsweetened almondmilk
- 2 teaspoons grated fresh ginger
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets. Use the back of a fork to press down and flatten the cookies slightly. For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll one disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.) Cut out shapes with cookie cutters or with a paring knife. Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.
Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar. Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.
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