Chewy Almond Butter Cookies
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"These chewy almond butter cookies are a great alternative for those with peanut allergies."
INGREDIENTS:
1/2 cup unsalted butter (softened)
1/2 cup coconut oil (melted)
1 cup natural almond butter
1 cup packed brown sugar
1/2 cup white sugar
3 tablespoons pure maple syrup
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1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup ground flax seed
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DIRECTIONS:
| 1. | Preheat oven to 375 degrees F (190 degrees C). |
| 2. | Beat butter, coconut oil, almond butter, brown sugar, and white sugar in a bowl until smooth. Add eggs, maple syrup and vanilla extract; beat until blended. Combine flour, flax seed, baking soda, and salt together in another bowl. Gradually stir flour mixture in to dough until just blended. |
| 3. | Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets or use parchment paper on baking sheets. Press and flatten balls with a fork to create a crosshatch pattern. |
| 4. | Bake in preheated oven until golden brown, 8 to 12 minutes. **If you are not using ground flax seed, then substitute with a 1/4 cup flour. |
