If you love peanut butter cookies you will LOVE these! Quick and easy to make. These are higher in calories and fat, but it is a healthy, high quality fat. Just remember to practice moderation. For children, these are a perfect high-energy snack!
1 organic egg
1 teaspoon vanilla, almond or maple extract
1⁄4 teaspoon sea salt, if you use salted almond butter omit the salt
1/3 cup xylitol
25 drops liquid stevia
1 cup almond butter or SunButter OR 1⁄2 cup almond butter and 1⁄2 cup SunButter
• Preheat the oven to 350°
• Using an electric mixer or food processor, beat the egg, extract (vanilla, almond or maple) salt, stevia, and xylitol. After these ingredients are well incorporated add the almond butter and mix well.
• Form balls, about an inch (1 tablespoon of dough), and place on parchment paper on a cookie sheet. Flatten with a fork to make a crisscross design. These cookies will be small.
• Bake for 10-12 minutes. This is the most important part – take the cookies out of the oven and do not touch them. They will fall apart. Let them cool completely and then transfer to an airtight container and store in the refrigerator. This makes them more chewy. These will keep for about a week, if they last that long! You can also make a double batch and freeze them, so you always have a sweet treat on hand.
For a Nut-Free option use SunButter (sunflower seed butter) Different brands of almond butter affect the consistency of the cookie. Some brands make the cookie chewier and other brands sometimes make the cookies more crumbly. Try different brands if you don’t like the consistency the first time.