Gingerbread Almond Butter Tagalongs by Dani Breiner from Danihealthyeats

INGREDIENTS

For Gingerbread Almond Butter:

• 2 cups almonds (pinch of sea salt is theyre unsalted)
• 1 tbsp molasses
• • 1 tbsp maple syrup
• • 1 tsp melted coconut oil
• • 1 tsp cinnamon • 1 tsp ground ginger
• • 1 tsp vanilla
• • 1/2 tsp cloves + nutmeg

For Cookie Base:

• 1 cup almond flour
• • 3 tbsp maple syrup
• • 2 tbsp vegan butter OR oil

• Preheat your oven to 325F.
• Combine all the cookie dough ingredients together until dough forms. Roll into balls & slightly flatten with your palm.
• Bake for 12-15 or until golden. Let cool.

For Gingerbread Almond Butter:

• Add the almonds to the NutraMilk & turn it on butter until smooth & creamy.
• Add the remaining ingredients, until well combined.
• Scoop out ½ cup for your recipe and store remainder of butter in an airtight container.

For Gingerbread Almond Butter Tagalongs:

• Once your almond butter is ready, mix about 1/2 cup of it with 1-2 tbsp maple syrup. Taste & adjust the sweetness as needed.
• Top the cookies with a layer of the almond butter maple mixture.
• Melt your white chocolate of choice and dip each cookie into it entirely.
• Place on a lined loaf pan and set in the freezer to harden.
• Enjoy!

Note: Almond butter is best stored in an air tight container and good on everything!