Almond Butter Cookies

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
22mins
Ingredients:
11
Serves:
36
Advertisement

ingredients

Advertisement

directions

  • 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.
  • 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.
  • Cook for 12 minutes, until the edges start to brown.
  • Let stand for at least 15 minutes to let the cookies set. They will be very soft just out of the oven.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes