This recipe is very simple, using cookie dough and maple almond butter as an egg replacer, and is entirely cruelty free! What could be better? Trust me, not much...they're insanely delicious!
4 slices of Texas Toast and by texas toast, I mean big thick slices of bread here. If you want to make this gluten free, use some gluten free bread. All the other ingredients here are gluten free!
1 cup almond milk
2 tsp vanilla extract
2 tsp ground cinnamon
pinch of salt
4 Tbsp EatPastry gluten free Snickerdoodle cookie dough
4 Tbsp Justin's Maple Almond Butter
Heat an iron skillet (or any frying pan) on medium low heat while you get your ingredients together.
In a bowl combine the nut butter and cookie dough. Stir until combined.
In a separate shallow bowl (I used a pasta dish) combine milk, vanilla, cinnamon, and salt).
Add the cookie dough/nut butter mixture to the milk mixture, stirring with a fork or whisk until completely incorporated.
Put some cooking oil or Earth Balance in the bottom of your pan.
Take one piece of toast at a time and completely drench it in your batter, flipping it over a few times.
Cook the toast in your pre-heated pan on a medium heat for about 4 minutes or so on each side. If you like them crispier just cook them longer.
Stack them up and devour, savor, or share :)
I topped ours with a little sugar and maple syrup. SO GOOD.
The pictures below are meant to show you each step. And to make you salivate.