I seem to be on a sweets trend right now, probably because for many months while I was healing from candida. I was not allowed any sugar, not even fruit, which was so hard. Now that I am allowed sugar, I am trying to find recipes that include more natural sugars instead of the white processed kind. I am also trying to find recipes that my boys will love as I seek to transition them away from processed sugars and gluten.
So here is my first attempt at making Almond Butter Cookies. This recipe has been adapted from Joyous Health by Joy McCarthy. If you haven’t checked out her book already, I highly recommend you do. I hope you enjoy these as much as we did. They taste so good fresh from the oven. I am freezing the leftovers for snacks during the week. I have also found that the less processed something this, the faster it will go bad if it is left out on the counter.
1/4 cup coconut oil
1/4 cup almond butter
1 and 3/4 cups almond flour
1 cup gluten free rolled oats ( not instant)
1/2 cup coconut sugar
Preheat oven to 350 degrees F
Grease a cookie sheet
In a small saucepan over low heat, you don’t want it to burn. Melt the almond butter and coconut oil. Set aside
In a large bowl, stir together the flour and oats. In a separate bowl, whisk together the eggs and coconut sugar. Add the melted almond butter and coconut oil mixture and mix well.
Then you will add the wet ingredients to the dry ingredients, stir together until well mixed.
I then dropped a teaspoon of the mixture onto the cookie sheet, flatten with a fork. Bake for 10 minutes. We prefer a chewier cookie so 10 minutes was perfect, but if you prefer a more baked or brown version you can try adding another 2 min to make them crisper.
Hope you enjoy them!! Laura