Almond Butter Cookies
These almond butter cookies are a naturally sweetened, gluten-free treat made with simple pantry ingredients.
Ingredients
- 1 cup almond butter
- ¼ cup maple syrup
- 1 egg
- 1 cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg, almond butter, and maple syrup together until smooth and creamy.
- Add the oat flour, baking soda, and salt. Stir until a soft dough forms.
- Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Flatten slightly with the back of a fork or your fingers.
- Bake cookies for 8–10 minutes, or until the edges are lightly golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Mix gently: Stir just until the dough comes together, over mixing can make the cookies dry.
- Consistency check: If the dough feels too sticky, add 1–2 tablespoons more oat flour until it’s easy to handle.
- Line your pan: Parchment paper helps the cookies bake evenly and prevents sticking.
- Shape evenly: Use a cookie scoop for uniform cookies that bake at the same rate.
- Watch the bake time: These cookies bake quickly, remove them when the edges are set and the centers still look slightly soft.
- Cooling matters: Let them cool on the pan for a few minutes before moving them; they firm up as they cool.
- Flavor twist: Add chocolate chips, chopped almonds, or a sprinkle of sea salt on top before baking.
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