Lately I’ve been craving some flourless peanut butter cookies I used to make years ago. Unfortunately though, peanut butter is on my ‘no-no’ list which meant I couldn’t whip up a batch to curb this craving.
As with all my cravings, I knew it wouldn’t go away on its own, so the only answer was to re-vamp the recipe. By simply replacing the peanut butter with almond butter, I was able to create these gluten free flourless almond butter cookies.
These cookies are super easy to make. Using only 3 ingredients (you heard correctly – only 3 ingredients!), you can quickly mix these up in one bowl sans mixer, for a sweet treat.
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They’re super soft and chewy and go perfect with a glass of almond milk – vanilla or chocolate optional.
Honestly, I’m surprised I was able to capture these babies in pictures, given I couldn’t stop gobbling them up. They are just that addictive! Pure deliciousness.
Enjoy & thanks for stopping by! Comments are always welcomed.
Eva
These cookies are so soft and chewy - it's hard to eat just one!
Ingredients
- 1 cup almond butter (I used MaraNatha No Stir Creamy Almond Butter
- 1 cup granulated white sugar
- 1 egg, slightly beaten
Method
- Preheat oven to 350°F. Spray or line cookie sheets with parchment paper and set aside.
- Combine all ingredients in a medium bowl and mix well.
- Roll into small balls (about 1 tsp each) and place on prepared cookie sheets, leaving about 1" between each cookie.
- Slightly flatten each ball with a fork.
- Bake for 14 min. Remove and let fool for about 5 minutes on sheets before transferring to wire racks to cool completely.
