Creamy Almond Butter Cookies
Leaving college for the summer, I had to adjust to a yeast and complex-sugar free diet at home. I thought about these cookies for days, wanting to make something a sort of dessert, something sweet to change up the simple diet. This recipe was inspired by several other recipes I found. The end result is what I could use while following the diet, and still enjoy. These cookies are actually good, and good for you since they’re complex-sugar free and flour free. If you are not a fan of almonds, all natural peanut butter can be used as well. I would not suggest using regular peanut butter for consistency sake.
Yield: approximately 2 dozen cookies
Recipe: Creamy Almond Butter Cookies
- 1 cup of all natural creamy almond butter
- 1/3 cup pure maple syrup
- ½ tsp salt
- ½ tsp baking soda
- 1 packet of Stevia (as in coffee sweetener size)
- 1 egg
Preheat the oven to 350˚F, line baking sheets with parchment paper, and set aside for later. Add the almond butter and maple syrup in a large bowl and mix together until creamy. Add the rest of the ingredients together and mix in. If you desire, add plain chopped nuts to the batter. I separated some batter and added chopped almonds to just half the cookies. Since I’m anti-nut.
Use a spoon to drop balls of batter about the size of a tablespoon on to the parchment paper. Bake for about 10 minutes or until set. If you put two baking sheets in the oven, rotate them halfway through or the ones on the bottom rack will burn.
Make sure to let the cookies cool before removing them from the baking sheet or they will fall apart. Enjoy while still warm!