Ingredients
The following ingredients have 4 Servings
- 1 cup Sugar Free Almond Butter
- ¾ cup Surkin Gold (-see post for alternatives and details)
- 1 Egg
Instruction
- Preheat your oven to 325 and prep your cookie sheets for nonstick (I use parchment paper). Use a fork to stir the almond butter in its container if it appears to be separated. Add a cup of almond butter to a mixing bowl and stir is with a fork to get the almond butter creamy. Add the remaining ingredients and mix until combined
- Using a cookie scoop or tablespoon, scoop out your cookies, roll the dough into one-inch balls and place them onto the prepped baking sheets leaving space between the cookies for spread. Flatten cookies with a fork in a crisscross pattern. Then bake for 8-10 minutes or until they appear to be set.
