If there were ever a time to be utterly in love with a baked good. This would be it.

I’m not trying to be dramatic, but these almond butter cookies make my eyes roll to the back of my head and I don’t care if they ever come back.

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These are legitimately gone within 7-8 hours, give or take. They are so cute, so soft, so perfect, so beautiful, so small, so bite-sizable, so fresh, so clean, party-in-my-mouth, what the heck did I just eat, kind of cookie. Made with 6 ingredients, you just cannot go wrong.

Too far?

Just hear me out.

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These have been a crowd favorite everywhere I’ve gone. I can’t leave anywhere until I’ve left the recipe. And frankly, I’m a little exhausted from how many times I’ve repeated it.

And yeah, I’ve considered carrying around pre-made recipe cards in my back pocket. But the work?!

This is one of those moments when I’m, like, just make the cookies and give me a shoutout later.

Enjoy, friends.

Combine almond butter, organic cane sugar, (or coconut sugar) & coconut oil into food processor & blend

Add eggs, coconut flour, and baking soda. Mix until dough forms into a ball as shown above. If not, its ok. Promise.

Batter will be sticky but stop judging.

I lightly press down on the cookie with the back of two fingers.

VOILA!

I know we just met, but I’m going to ask you to do something that might frustrate you.

….Let them cool a little. That will allow them to set.

ALMOND BUTTER COOKIES // 

ingredients

• 3/4 cup almond butter
• 1/2 cup raw organic cane sugar 0r coconut sugar
• 2 tbsp coconut oil ( melted  & cooled )
• 1/2 tsp baking soda
• 1/4 cup coconut flour
• 2 large eggs
• Chocolate chips/chopped nuts (optional) (aka skip this step)

directions

• Preheat oven to 350 degrees
• Line a baking sheet with parchment paper
• In a food processor, combine almond butter, coconut oil, & sugar. Mix well
• Add coconut flour, baking soda, & eggs to the food processor. Blend until dough gathers and forms a “ball”
• Roll dough into 1 inch balls and arrange on parchment paper. Press down on cookie with the back of your fingers, gently.
• Bake for 8-9 mins.
• It will look like they need more time, but let them sit and they will form perfectly.

Store in an airtight container or ziplock for up to 2 weeks. If stacking on top of one another use parchment paper to prevent sticking.

Let me know if you’ve tried these & how they turned out 🙂

all my love,