Almond Butter Cookies

Submitted by WI Cheesehead

"I got the original from Cavegirlcuisine.com and adjusted it to make it more refined sugar free than it was. It is sweetened with bananas (there is a very slight banana flavor) and glycerin. You may use honey instead of glycerin. It is a moist, caky type of a cookie and will probably need to be kept in the fridge if not eaten right away. I'm not sure on the servings, as I made some small and some large."

 

• Ready In: 22mins
• Ingredients: 11
• Serves: 36

ingredients

• 3⁄4 cup creamy almond butter
• 3⁄4 cup coconut butter (or more almond butter)
• 1⁄2 cup vegetable glycerin or 1/2 cup raw honey
• 2 medium bananas (I used 2 frozen, thawed ones)
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1⁄2 cup almond flour (also called meal)
• 1⁄4 cup almond flour (also called meal)
• 1⁄2 cup coconut flour
• 2 teaspoons baking powder

directions

1. Preheat oven to 350 degrees. In a mixing bowl (I did it in my Bosch mixer with the wire whisks) blend all until well-mixed.
2. On a parchment-lined cooking sheet, drop small spoonfuls (I used my small Pampered Chef cookie scoop) about 1-inch apart. Gently press flat, they don't spread.
3. Cook for 12 minutes, until the edges start to brown.
4. Let stand for at least 15 minutes to let the cookies set. They will be very soft just out of the oven.