Flourless Almond Butter Cookies
Makes about 10 cookies
When you’re in need of a snackable sweet treat without the guilt, these cookies are your answer! The flecks of Marconas folded through the rich almond butter is what makes these cookies stand out. A little bit of crunch and a little bit of chew, it’s hard not to eat the whole batch in one sitting, and these are really great for breakfast the next day (which is what we did here at Chef Collective) Here’s a little tip, make sure the Almond Butter is at room temperature before attempting to stir it, otherwise it will be too stiff to mix.
1 cup Marcona Almond Butter
½ cup sugar
1 tsp Vanilla extract
1 egg, lightly mixed
Preheat the oven to 350 degrees F. Place Marcona Almond butter into a bowl and mix until oil is completely incorporated back into the nut butter. Add sugar, vanilla, and egg, then stir until well combined. Chill dough in the fridge for ten minutes and line a baking sheet with parchment paper. Using a spoon, or your hands, scoop a bit of cookie dough and roll it into a ball, a little smaller than golf ball sized. Place dough balls about 3 inches apart on the lined baking sheet. Grab your measuring cup and gently press down on the dough balls to flatten their shape, being careful not to make them too thin. Sprinkle some Maldon salt over each one and pop them in the oven for 10-12 minutes until they are golden. Let them cool on the pan so they hold their shape and to avoid any cracks and tears.