Ingredients
The following ingredients have 6 Servings
- 128g (½ cup) Roasted Almond Butter ((the drippy kind))
- 48g (¼ cup) Granulated Erythritol
- ¼ cup Unsweetened Vanilla Almond Milk
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 120g (1 cup) Oat Flour
- 1 tsp Double Acting Baking Powder
- ¼ tsp Salt
- ¼ cup 100% Fruit Raspberry Spread
- ¼ cup Powdered Erythritol
- 1 tbs 100% Fruit Raspberry Spread
- a few drops of Water
Instruction
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a large bowl, stir together the almond butter, erythritol, almond milk, vanilla extract, and almond extract.
- In a small bowl, whisk together the oat flour, baking powder, and salt. Dump the dry ingredients into the wet ingredients and fold together. Form the dough into a ball. Break off chunks of the dough and roll into balls (I used a small cookie scoop to make sure all the cookies were evenly sized).
- Press the balls into thick patties between your palms and place them on a baking sheet. Use a teaspoon measure to indent “thumbprints” into the cookies. Fix any large cracks that form on the edges of the cookie dough, then fill each “well” with fruit spread.
- Bake for ~10 minutes. Do not underbake or overbake! Underbaking results in a delicate cookie that might fall apart. Overbaking results in a dry and crumbly cookie. Let cool compeltely on the cookie sheet.
- In a small bowl, whisk together the erythritol, fruit spread, and a few drops of water. Form an icing that you can drizzle. Fill a pastry bag with the mixture and snip a tiny corner off. Drizzle the icing over the cookies. Serve immediately and enjoy!
