A Greek butter cookie that's vegan, gluten-free and with a healthier butter free option. Both Kourabiedes versions are incredible and Greek dad approved!
Combine flour, sugar, and almonds in a bowl and whisk to mix.
Add in the butter, brandy, vanilla and milk if using. Using a fork mash the mixture together until it becomes dough like. Use your hands to mix it well and form a ball of dough.
Roll into balls about 1 inch in diameter.
Place on a baking sheet and bake for 15-20 minutes until golden at the edges. Mine took 18.
Allow to cool a few minutes but not totally cold. Place them on a platter and sprinkle with the extra powdered sugar. If the cookies aren’t a tiny bit warm, the powdered sugar may not stick on the outside.
Notes
This recipe needs powdered sugar to keep it’s integrity, if you want to try grinding coconut sugar into a powder and using it you can but the texture and flavor will change.
Make sure your almond butter isn’t dry. This will make dry cookies. Add extra milk if it is.
Nutrition facts are for the almond butter version.