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Gluten Free Almond Butter Espresso Freezer Cookies << Eating Bird Food

kept byWhitney

Almond Butter Espresso Freezer Cookies

This recipe is great for those that are avoiding gluten. Just make sure your vanilla is gluten free. They can also be made vegan quite easily by using chia seeds or flaxseeds as an egg replacement. I’ve made two batches over the past few weeks, 1 batch with an real egg and 1 with a chia seed egg. To make the chia seed egg, just mix 1 T chia seeds + 3 T warm water and let it “gel-up” for 5-10 minutes before using it in the recipe.



1 cup creamy almond butter
3/4 cup sucanat or other organic raw sugar
1 Tablespoon ground espresso powder (finely ground coffee should work as well)
1 teaspoon baking soda
1/2 teaspoon vanilla
1 egg or chia seed/flaxseed egg



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