BUTTER ALMOND COOKIES RECIPES

Steps:

• Line baking sheet with parchment paper or spray with nonstick cooking spray.
• Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside.
• Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes.
• Scrap the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and stir until just incorporated.
• Roll cookies into 2 Tbs sized balls.
• Place on baking sheets and press each ball twice with a fork to make a crisscross design.
• Bake cookies for 10-12 minutes.
• Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 4 minutes before transferring to a cookie cooling rack.

Steps:

• In a medium bowl, stir together the almond butter, milk, vanilla, and salt with a fork (be patient!). Stir in the coconut sugar. Add the flour, and sprinkle the baking soda over the flour (to prevent clumps!). Stir in the flour and baking soda just until incorporated. Chill the cookie dough for 20 minutes.
• Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten to ¼” thick using a spatula, and smooth out the edges to make them round, if desired. (The cookies don’t spread much, if at all!) Bake at 350°F for 8-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.