Simple and quick to make, these almond butter cookies will bring you back to the Nutter Butter days of your childhood, in an almond butter version!
Ingredients
2 c. spelt flour
1 tsp. baking soda
½ tsp. pink himalayan salt
1 c. almond butter
⅓ c. agave nectar
1 tsp. pure vanilla extract
½ tsp. pure almond extract
5 tbsp. almond milk, unsweetened
Instructions
Preheat oven to 350F degrees.
Line a large cookie sheet with parchment.
In a food processor, add in all your dry ingredients & almond butter, and give it a whirl until well combined.
Once combined, add in your agave, vanilla extract, almond extract, and almond milk.
Give it another whirl; add in more almond milk if needed to reach a sticky cookie dough consistency.
If your dough is too sticky/thin, add in more spelt flour, one tbsp. at a time, until desired consistency is reached.
Transfer your dough one heaping tbsp. at a time onto your prepared cookie sheet.
Put in oven and bake for 17 minutes at 350F.
Allow cookies to cool for 5 minutes before transferring onto cooling rack.
Notes
I used Maranatha's Smooth Almond Butter from Costco. The brand tends to be on the runny side of the nut butter spectrum, so adjust the amount of almond milk to reach the delicious, sticky cookie dough consistency pictured above.
Recipe by Radiant Rachels at https://radiantrachels.com/mommas-favourite-almond-butter-cookies/