Almond Butter Cookies

Almond Butter Cookies 

These are a perfect cookie that are so simple to make. These are higher in 

calories and fat, but it is a health, high quality fat. Just remember to practice 

moderation. For children these are a perfect high energy snack! 

Yields about 25 small cookies 

1 egg 

1 tsp vanilla, almond or maple extract 

¼ tsp sea salt, if you use roasted almond butter omit the salt 

½ c xylitol 

1 c raw almond butter  

Preheat the oven to 350° 

Using an electric mixer or food processor, beat the egg, extract (vanilla, almond or maple) salt and 

xylitol. After these ingredients are well incorporated add the almond butter and mix well. 

Form balls, about an inch, and place on an ungreased cookie sheet. Flatten with a fork to make a 

crisscross design. These cookies should be small and on the thinner side. 

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. 

NOTES: 

I drain the oil off the top of my almond butter rather than mixing it in to reduce the calories of these 

cookies.