The perfect little sweet bite, these crunchy flourless almond butter cookies are the cookies that started my gluten free baking journey! Creamy almond butter, maple syrup, and a handful of other ingredients are all you'll need to quickly whip up this recipe.
Preheat oven to 350℉. 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 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.
Notes
To make vegan: Omit the egg and add one teaspoon of cornstarch.