Ingredients

The following ingredients have 15 Servings
  • 3/4 cup natural almond butter (creamy)
  • 2/3 cup brown sugar or coconut sugar
  • 1 teaspoon baking soda
  • 1 Tablespoon tapioca or arrowroot starch (optional for softer cookies)
  • 1 large egg (see notes for vegan option)
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
  • (Optional) 1 Tablespoon raw honey or molasses
  • 1/4 cup slivered almonds
  • Mix-Ins – ¼ to 1/3 cup quick oats, dark chocolate chips or dried cranberries

Instruction

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl, combine the almond butter, sugar, baking soda, tapioca starch (if using), egg, vanilla, and salt.
  • Fold in the almonds and mix-ins of choice. If the almond butter is not creamy enough, add 1 teaspoon of oil or milk to the batter.
  • Chill the batter in the fridge for 10-15 minutes.
  • Using a small cookie dough scoop, spoon 1 Tablespoon of dough onto the prepared baking sheet. Bake cookies for 8-9 minutes.
  • Remove cookies from the oven and immediately press the cookies (gently!) with a flat bottomed glass to flatten. The cookies might crack on edges and that’s ok! For crispier cookies, bake for 10-11 minutes.
  • Allow the cookies to cool on the baking sheet for at least 10 minutes then remove parchment paper from the baking sheet to cool the cookies completely. Store leftover cookies in an airtight container and store at room temperature for up to 7 days or the fridge for 14 days.