Preheat oven to 350\u00b0F.
Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
Preheat the oven to 350.
Beat butter and almond butter until light.
Add sugars and beat until light and fluffy.
Beat in eggs and vanilla.
Mix in flour, baking soda, baking powder, and salt.
Stir in oats and cashews.
Drop batter by tablespoons onto cookie sheet.
Bake 10 - 15 minutes.
Beat the almond butter and brown sugar in large
eat until fluffy.
Add almond butter, almond and vanilla extract and egg
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.
archment paper.
Beat together almond butter and sugar in a large
large mixing bowl combine butter, almond butter, brown sugar, and salt. Beat
Preheat the oven to 350\u00b0F.
Pour almond butter into bowl, add sugar.
Add the egg, baking soda, maple syrup, almond extract and salt. Mix until well blended.
Add the nuts. (I like to use a combination of sliced almonds and chopped macadamia nuts.).
Add the chocolate chips.
Roll the dough into balls and space them out on a buttered cookie sheet. (I prefer to use non-stick cookies sheets.).
Bake in the oven for 10 minutes, longer if needed.
Enjoy!
Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar
175 degrees C).
Beat butter, brown sugar, and sweetener in
190 degrees C).
Mix almond butter, brown sugar, shortening, and margarine
Mix almond butter, butter and sugars until well blended.
Add eggs, baking soda and salt.
Mix well.
Add flour and vanilla. Roll dough out into logs and cut into 1-inch slices.
Put on cookie sheets, ungreased, and press down, but not flat.
Dough should be of a consistency that you can be able to roll into a log.
If of softer consistency, add more flour.
Bake at 350\u00b0 for 10 minutes.
crape down sides, then add Almond butter and mix well.
Mix
egrees C).
Beat butter and almond butter in a large mixing bowl
o 375\u00b0F
Beat butter and almond butter in large bowl until
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet.
Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.
Preheat oven to 320 F (160 C).
Cream molten butter and almond butter.
Stir in egg and sugar, add vanilla.
Combine flour, salt and baking powder and mix into wet ingredients.
Knead until well combined and smooth.
Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.
r>In a bowl, cream almond butter, brown sugar, and white sugar
Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.