Almond Butter Cookies
These almond butter cookies are a delightful blend of rich, nutty flavor and melt-in-your-mouth texture. With just 15 minutes of prep and 12 minutes of baking, you’ll have a batch of golden, chewy cookies that are perfect for any occasion.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup creamy natural almond butter well-stirred
- 1 teaspoon pure vanilla extract
- Flaky sea salt optional, for sprinkling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, combine the (spooned and leveled) flour, baking soda, baking powder, and salt.
- In a large bowl, combine the coconut oil, cane sugar, brown sugar, almond butter, and vanilla. Stir in the flaxseed mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together.
- Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Sprinkle with flaky sea salt, if desired.
- Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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