These easy Almond Butter Cookies are soon to be your new favorite above the classic peanut butter cookie! The amazingly flavorful cookie is packed in an equally wonderful chewy texture! Perfect for everyday and holiday cookie baking, and loved by anyone with peanut allergies!
1cuporganic sugar(or cane sugar, plus ¼ c for rolling the dough in)
3Tbsphoney(raw is recommended)
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Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
Combine almond butter, organic sugar, egg, honey, and almond extract in a medium mixing bowl until smooth, then add almond flour and mix until fully incorporated into the dough (which will be a bit dry). Roll spoonfuls of the dough into balls and roll the dough balls in a small dish containing the second ¼ c portion of the organic sugar granules.
Place the sugared dough balls onto the baking sheet leaving two inches spacing between the dough balls, as well as the sides of the baking sheet. Using the tines of a fork, press the dough balls down and make a crossed pattern on the top of the cookies.
Place into the oven and bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until golden brown and no longer wet in appearance. Allow to set on the pan for 2-3 minutes before transferring to a wire cooling rack.