Did you know last Sunday was #nationalcookieday?
Not to be confused with #nationalpecancookieday, #nationalchocolatechipcookieday, #nationalsugarcookieday, and #nationalpeanutbuttercookieday (my personal favourite). There seems to be a “day” for literally everything. Did you know there is even a National Day Calendar website to keep track of every unique and special day.? While I don’t need a special day to give me an excuse to bake up a batch of my new favourite cookies, I’ll take it!
These cookies have become a regular addition to my weekend meal prep. One batch makes 6 and I can tell you that every weekend the container definitely needs refilling.
There is no butter or oil in this recipe – almond butter and almond flour add the needed fat to give these cookies the right texture and flavour. You could definitely replace the almond butter with peanut or sunflower butter. Almond flour is something I can find at my local grocery store, but if you can’t find it or simply don’t want to purchase it, you can easily make your own by grinding up some almonds in your food processor. I’m sure you could also swap an equal amount of whole wheat flour, but it may change the texture or flavour, and these cookies are pretty perfect the way they are. But if you try it, let me know!
I love how large and satisfying these cookies are – perfect with a glass of milk or even for dessert as the base for an ice cream sandwich (just sayin’). These cookies also happen to be vegan, gluten and dairy free – that is of course if you aren’t adding that ice cream, which would just be a silly thing not to try.
Perfect for #nationalcookieday, or any day really!