Serving Size: Makes about 12-16 Cookies
1 Cup Almond Butter (I used Creamy, unsalted)
3/4 Cup Coconut Sugar ( I used the Vanilla Coconut Sugar from Big Tree Farms)
3 TBL Cassava Flour
1/4 Cup Almond Milk (I used Unsweetened MALK)
1 tsp Baking Soda
1/2 tsp Sea Salt (I used Redmond's)
Preheat the oven to 375 degrees. Next, combine all ingredients in a large bowl and mix on low with a hand mixer until it forms a dough. No need to separate wet and dry ingredients. Why I love this recipe even more! So easy!
Scoop 1-1.5 inch balls onto a pan covered with parchment paper. Keep in ball form and top with sea salt again, I used a much thicker salt for this part.
Bake for 10 min and then use a spatula to slightly flatten the cookies. Bake for another 5 min. Total bake time is 15 min
Remove from the oven and let them cool! This part is KEY. If you don’t, they will totally crumble. You will take them out and think..... AHH! they need more time! I promise, they don’t. Take them out and let them cool. Once they are cooled they set and stick together like a normal cookie.
Cannot get enough of these! Let me know you make them and love them! Enjoy!