Almond Butter Cookies

Almond Butter Cookies

 

For these cookies, use natural almond butter, without hydrogenated oil or added sugar. The oil in natural almond butter usually separates and rises to the top of the jar if allowed to sit for any extended period of time. Mix this oil into the almond butter. Do not pour it out. If you do pour it out, replace it with an equal amount of melted coconut oil. Maintaining the original fat content of the almond butter produces the best results with this recipe.

½ cup sifted coconut flour*

1 cup natural almond butter

1 cup Birch Xylitol

4 eggs

½ teaspoon vanilla

½ teaspoon salt

 

*Sifting coconut flour in a regular sifter is slow and difficult.  I use a large strainer and a spoon to make it go through more quickly. Measure the coconut flour AFTER you sift it.

 

Mix together almond butter, xylitol, eggs, vanilla and salt. Stir in coconut flour. Batter will be runny. Drop by the spoonful 2 inches apart on parchment paper lined or greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.

 

They are really, really good!

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2 Comments

Filed under Recipes

2 responses to “Almond Butter Cookies

  1. Luz

    I really like your blog.. very nice colors & theme.
    Did you make this website yourself or did you hire someone to do it for you?

    Plz reply as I’m looking to design my own blog and would like to find out where u got this from. many thanks

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