MAKES 24 COOKIES
Ingredients
• 1¼ cups almond flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup creamy almond butter (no sugar or additives, all natural and fresh)
• ¾ cup palm sugar
• ⅓ cup honey
• 3 tablespoons coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted almonds, chopped fine
Preparation
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line two baking sheets with parchment paper. Whisk flour, baking soda, and salt together in a bowl.
2. In large bowl, whisk almond butter, honey, palm sugar, oil, melted coconut oil, egg, and vanilla together until smooth. Gently stir in flour mixture with rubber spatula until combined. Divide dough in half, wrap in plastic wrap, and refrigerate until firm, about one hour.
3. Working with two tablespoons at a time, roll dough into balls and place three inches apart on prepared sheets. Press dough to three-quarter-inch thickness using the bottom of a greased measuring cup. Press chopped almonds evenly into tops of cookies.
4. Bake cookies until puffed and edges are lightly browned (10 to 12 minutes), switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then serve warm or transfer to wire rack to cool completely.
