Flourless Almond Butter Cookies, inspired by The Gourmet Cookbook
The cookies that started it all: who knew leaving out the flour could yield such crisply delicious, melt-in-your-mouth cookies? I didn’t but now I do and I’m so glad I figured it out! A version of these will be in the cookbook, and it’s all I can do not to ‘test’ the recipe once a week.
Makes about two dozen cookies
1 cup smooth almond butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 Tablespoons maple syrup
1 teaspoon baking soda
1/4 cup slivered almonds
Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. With a whisk or a good wooden spoon (or with a mixer) combine almond butter and sugars until well combined. Add maple syrup, egg, and baking soda and mix well. Add the almonds and stir to incorporate. With a teaspoon, scoop out balls of dough and roll into balls, then and press lightly with a fork. Sprinkle a bit of sugar over the top of each cookie and bake for 10 minutes or so, until lightly browned. Cool on a baking sheet for two minutes.
To make vegan: omit the egg and add one teaspoon of cornstarch.