Almond Butter Cookies

I love almond butter!! And after all the trials and errors with using a nut butter in my cookies, I figured out the perfect ratio. They’re also gluten free!

These taste delicious right out of the oven and they’re still soft and chewy when you eat one the next day. They’re salty and sweet and the texture is perfect. I haven’t tried it yet, but I’m pretty positive they’d be great without the chocolate also.

Ingredients

1/2 C crunchy almond butter
1/2 Quick oats (gluten free oats)
1/4 C tapioca starch
1/4 C almond flour
1/4 C gluten free flour (I used Bob’s Red Mill)
1/2 t baking soda
1/2 Himalayan salt
1/4 C agave
1/4 C melted coconut oil
2 t vanilla extract
1/4 C dairy free chocolate chunks
OR
1/2 C dairy free mini chocolate chips (optional)

Directions

Pre heat oven to 350′

Mix butter, oil, vanilla and agave together in a large bowl until smooth.

Add in dry ingredients and combine until there is no more dry flour. Add in chocolate chips at this point if you’d like.

Roll about a tablespoon into a ball and place on a baking sheet lined with parchment or lightly dusted with gluten free flour.

Bake for 13 to 14 minutes.

Let cookies cool otherwise they will fall apart instantly!