Ingredients

• Ingredients Scale 1x2x3x 1 cup almond butter, at room temp (crunchy or creamy) 1/2 cup coconut sugar or organic pure cane sugar 1 tablespoon vanilla extract 1 flax egg (1 heaping Tbsp flaxseed meal + 3 Tbsp non-dairy milk or water) or 1/2 large banana, mashed

Preparation

• Instructions Preheat oven to 350 degrees. Line baking sheet with a silpat, parchment paper, or leave baking sheet ungreased. Flax egg: Start by making your flax egg. In a small bowl, place flaxseed meal and water/milk, stir and set aside to set, about 10 minutes. Or if using banana, mash well in a small bowl and set aside. Mix: In a medium mixing bowl, combine nut butter, sugar, vanilla and flax egg/banana. Mix well until dough is stiffened and hard to mix, about 1 minute. Scoop + flatten: Using a tablespoon measuring spoon, scoop out rounded tablespoons, place on cookie sheet about 2 inches apart. Using a fork or your index and middle finger, gently press to flatten, making a crisscross pattern. Your dough will seem oily and stick to the fork, it’s normal with the almond butter, just be patient, you’ll be rewarded soon. Feel free to sprinkle a little sugar or salt over each cookie. Bake: Place baking sheet on middle rack and bake 10 – 13 minutes. Remove from oven and let cool. Store: These cookies are best stored covered on a couple paper towels, the paper towels will help soak up some of the natural oil from the almond butter. Cookies will keep for up to 5 days. Or keep in the refrigerator for up to 2 weeks. Makes approx. 18 cookies (that’s if you don’t eat the batter!).