After devouring nearly an entire package of oreos last weekend, I’ve decided to cut back on sugar which, as many of you know, is hard. The way I like to trick myself into thinking I’ve succeeded is by eating a cookie that is at least free of refined sugar. That counts for something, right?
I’ve made a lot of “healthy cookies” in the past but this is my favorite. It is filled with almond butter, almond flour, maple syrup and topped with maldon salt. Occasionally, dark chocolate makes its way in there because, well, chocolate makes everything better.
Almond Cookies
adapted from Goop
1 ½ cups almond flour
¾ tsp xantham gum
½ tsp salt
1 tsp baking powder
1 cup almond butter
1 cup maple syrup
1 tsp vanilla extract
½ maldon salt (optional)
Preheat oven to 350℉. Whisk the almond flour, xantham gum, salt, and baking powder in a large bowl. In a separate bowl, whisk almond butter, maple syrup, and vanilla together. Add the dry ingredients to the wet and mix until fully combined.
Using a size 30 scoop, bake for 15 minutes. If you’d like, sprinkle some sea salt on top of each cookie before putting them in the oven.
