Ok, I am taking my lower carb approach lately to dessert! I have always heard about how amazing coconut flour is but I had never worked with it before. Well that changed this week and I am so glad I did. I have no problem admitting that I am someone who always likes to have some kind of cookie or chocolate available in the house for when my sweet tooth hits. It’s not good for temptation but I come by this sweet tooth honestly from both sides of my family. So I wanted to make something a little more wholesome and healthy that still satisfied my cravings. These amazing little almond butter cookies fit the bill perfectly!! Best of all, they were such a cinch to make.
Oh my goodness, I would never have guessed that these cookies were much more wholesome than the usual ones I make or buy. The cinnamon and coconut extract really gave them a fantastic depth of flavor, while the almond butter made them substantial. With back to school coming up, I cannot think of a better after school snack (for both the students and the teachers). Hope you all enjoy them!! xo
These are such simple and incredible almond butter cookies with a healthier bent using coconut flour and coconut extract for deep flavor!
- 1 cup almond butter
- 1 cup dark brown sugar
- 1 whole egg
- 2 tablespoons coconut flour
- 1 teaspoon coconut extract
- 1/2 teaspoon cinnamon
Pre-heat the oven to 350 and line a sheet tray with a silicone mat. Combine all of the ingredients in a large mixing bowl and use a hand mixer to beat it together thoroughly into a gorgeous batter. Use a 1.5 inch cookie scoop to scoop perfect little mounds of the dough onto the cookie sheet. You should get about 15. Use a fork to flatten the mounds vertically and horizontally to make the cross marks on them. Then bake them for about 10 minutes, until golden and just starting to crisp around the edge. Let them cool for 5 minutes or so, then transfer them to a cooling rack to cool completely. Store them in an airtight container and enjoy!