Are you missing peanut butter cookies? Well, no more of that! These almond butter cookies taste scrumptious…and they’re good for your bones.
To make about 3 dozen cookies, you will need:
1 large mixing bowl
1 spoon for stirring
1 9″ x 13″ glass pan
fork and spoon
1 cup of Earth Balance buttery spread
3/4 cup of Xylosweet (available at local health food stores)
1 tsp of almond extract (or vanilla extract)
2 cups of Bob’s Red Mill Gluten-Free Baking Mix
1/2 cup smooth almond butter
2 tbsp almond milk (I use Unsweetened Vanilla Almond Breeze, available at Publix and health food stores.)
2 3-oz bars of dark chocolate from the health food store
Preheat oven to 400°. Line a 9″ x 13″ glass pan with aluminum foil. In large mixing bowl, combine the first seven ingredients, mixing well until dough is smooth and uniform in consistency. Scoop out dough with a teaspoon, and shape into 1-inch balls. Place 1 inch apart on glass pan. Flatten with a fork in criss-cross pattern. Top each cookie with a chunk of dark chocolate. Bake 10-11 minutes, or until lightly browned. (Do not overbake.) Cool. Enjoy!