Almond Cookies (dairy and egg free)

My kids and I ate at a local Asian restaurant where a waitress brought some almond cookies with a check. I could tell that the cookies were not freshly baked. After tasting them, I was positive that they were prepackaged cookies with loaded of artificial ingredients.

After I mentioned this finding to my kids, Brek challenged me to make a healthier version. Challenge accepted!!!

The ingredients I used are pretty much the same as other dairy and egg free cookie recipes. Keep this in mind too if you wanna play with other flavor for cookies.

Taste testing. My kids said that my almond cookies were pretty close in texture to the prepackaged ones. The crisps were there because they were baked and devoured on the day they were baked. Flavor wise, they agreed that mine tasted better. Score!!!

Almond Cookies (dairy and egg free)
makes 16 cookies

1/4 cup (2 oz.) shortening
1/4 cup (1.8 oz.) light brown sugar
1/4 cup (1.8 oz.) granulated sugar
1/2 cup crunchy almond butter
1/2 cup plus 1/3 cup (3.7 oz.) all-purpose flour
1/2 teaspoon baking soda
16 raw sliced almond

1. Preheat the oven to 350F degree. Line a baking pan with a parchment paper or a nonstick matt. Set aside.
2. In a large bowl, mix together the shortening, sugars, apple sauce, and almond butter with a hand mixer until creaming.
3. In a small bowl, whisk together the flour and baking soda.
4. Add the flour mixture to the almond butter mixture.
5. Mix it with the hand mixer until just combine.
6. Using a small scoop, scoop the cookie dough on to the prepare pan, making sure they are about an inch apart.
7. Press a raw sliced almond on top of each dough.
8. Bake in a preheated oven for exactly 12 minutes.
9. Allow the cookies to cool on a pan for 5 minutes then transfer them to a cooling rack to cool completely. Enjoy!!!

STORING: These almond cookies are best eating the day they are baked for the crisp. But they can be kept in an air tight container at a room temperature for up to 3 days.

Allergy Info: These almond cookies are free from or can be made without dairy, eggs, corn, legumes, and fish.