The best thing about this recipe is it uses only 5 ingredients and takes less than 15 minutes before you can put a cookie into your mouth. These are wheat free and lactose free, super simple and pretty darn good considering they are missing nearly all of the very building blocks of good cookies requirements.
Almond butter is the key, and I find it amazing how often you can sub it for both butter and flour in baking! It’s a super protein rich energy food, that is pretty readily accessible, and way better for you than that nasty processed peanut butter spread I grew up eating. It is important however to buy organic almond butter from a reputable source… as almonds farming practises are pretty abusive to our poor little bee kingdom, trucking them across america feeding them GMO corn syrup, exhausting and killing off populations with a stressful pollination production existence. I do my best to avoid buying cheap almonds, or trail mix … but I do prefer almond butter to any other nut butter. In any case caring for the bee’s and having a future with bee’s is a good food issue to get informed on, that is if you like to eat food! maybe while your baking these cookies you can read about the bees here or do your own search google
Start with a large bowl and combine all of the following in no particular order:
1 cup almond butter
1 cup sugar
1 tsp vanilla
2 tsp baking soda
mix well, and portion into 1 oz balls, they are lovely straight up into the oven just like this… at 350 for 9 minutes
but you could try: rolling the dough balls in a cinnamon sugar mix or top each one with a lovely little chocolate round or roll them in coconut or roll them in icing sugar (for a cracked snowy mountain effect) or add a dollop of jam to each for amazing AB+J treats!
anyway you make them, I am sure you will enjoy these little almond darlings!