December 23, 2016
If there were ever a time to be utterly in love with a baked good. This would be it.
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.
Just hear me out.
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.
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.
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 //
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,