Move over peanut butter cookies. These delicious 6 ingredient vegan and gluten-free Almond Butter Cookies are incredibly easy to make and pair perfectly with a fresh glass of homemade almond milk!
- 1/2 cup almond flour
- 1/4 cup roasted almonds (ground)
- 1/4 cup almond pulp (leftover from almond milk made with Almond Cow)
- 4 tbsp almond butter
- 2 tbsp maple syrup
- 1/8 tsp salt
Preheat oven to 350F and line cookie sheet with parchment paper.
In a food processor add all ingredients and process into a uniform sticky mixture. If the cookie mixture is too dry, add a bit more almond butter and process again until the mixture begins to stick together. Grab one tablespoon worth with your hands and roll into a ball. Place on sheet and flatten out just a bit. Repeat with remaining mixture, spacing the cookies 1/2 inch apart.
Bake in the oven for about 15 minutes. Cool completely on a wire rack and enjoy. Store in airtight container for up to 4 days