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Almond Butter Refrigerator Cookies

Almond Butter Refrigerator Cookies


  • 1 cup coconut sugar
  • 1 cup raw sugar turbinado
  • 1 cup almond butter
  • 2 egg replacers – mixed according to your package directions
  • 3 cups whole wheat pastry flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


  • Cream the butter and sugars together in a large bowl – at medium speed until it is light and fluffy.
  • Add the almond butter and mix it.
  • Add the prepared egg replacers and mix in.
  • Add the dry ingredients and vanilla extract. Mix well.
  • Split dough in half.
  • Lay on a large piece of waxed paper that is about 18″ long.
  • Roll into a log that is about 2″ in diameter.
  • Each log will be about 12″ to 15″ long – depending how well you split the dough in half.
  • Roll up in the wax paper and fold in the ends. Put in the refrigerator to harden up.
  • At this point you could put the dough in a freezer bag and freeze for the future.
  • If you are making the cookies today or within 3 days you can just put them in the refrigerator.
  • You may take out one of the rolls to slice as soon as two hours.
  • Cut the cookies into about 1/4″ to 1/2″ slices. Depending how wide you want then to spread.
  • I made big cookies so was closer to 1/2″.
  • Place on an ungreased cookie sheet and bake at 350° for 10 minutes.
  • Remove from the oven and let set about 5 to 10 minutes.
  • Remove to a wire rack to cool completely.

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