Delicious – followed the recipe exactly only mine did not go down flat. Perhaps the nut butter was a bit dry? Anyhow, when I checked on the first tray they were still very perky and round so I quickly smooshed them with a fork and they were a bit cracked but held together well and were tasty. For the second batch, pressed them first with a fork and they puffed up nicely leaving classic peanut butter cookie marks. Will definitely make again.
1 cup almond butter (or store bought works too), room temperature
1 cup coconut sugar
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon pure vanilla extract
- Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper.
- Combine all ingredients in a medium size bowl and stir to combine.
- Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing 8 cookies on each sheet (4 rows of 2 that are staggered).
- Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
- Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.
These are such fun to make! I used regular sugar instead of coconut sugar because I was out. They are very quick to mix up (I didn’t wait for the nut butter or egg to come to room temperature because I am impatient) and very quick to bake. I appreciate easy, delicious, gluten free recipes that I can make with my kids and not end up irritated or with a huge mess to clean up! We will be making these again and often I suspect. Thank you for the lovely recipe.