Almond Butter Cookies

These Almond Butter Cookies are moist, flavorful, with the perfect amount of crumble as you bite into this soft yet chewy wonderful cookie. This replaces a peanut butter cookie for me anytime!!

Mix together the following:

1 Cup and 2 tbsp Wholewheat Flour
2 tbsp of milled flax seed(optional, but if you have it use it!!)
1/4 tsp baking powder
1/2 tsp baking soda

Now add and cream:

1/2 cup of margarine or butter

and than

 3/4 cup almond butter...

 and now add 1 cup brown sugar- cream well!

Once all this is well mixed add 1 egg, and blend well.

Add 1 tsp vanilla(optional, doesn't really need it)
 

1. Preheat oven to 350.
2. Use a small ice cream scoop or spoon to scoop dough and then roll the dough into smooth round 1 inch balls using the palm of your hand.
3. Place on the baking sheet. Using a fork, press the tines into the top of the cookie, to make the signature criss cross pattern, flattening it just slightly. You can also top it with a single almond at this point.
4. Bake for 12 minutes, until slightly browned and just about set in the center.
5. Carefully transfer the cookies to a cooling rack. Make sure they are fully cooled before storing them
6. Note – You can make these in advance, and roll the cookie dough into the little balls, storing them in a container and freezing them until ready to use. When baking from frozen cookie, place them on the sheet and into the oven for a few minutes til they get soft, and then pull them out and make the criss cross pattern with the fork, and then stick em back in the oven to fully bake =) baking time may need to be increased by a minute or two since they are baking from frozen.