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!
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 ½ 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.