Almond butter cookies are a delicious twist on the traditional peanut butter cookie. This recipe for almond butter cookies is gluten-free, dairy free and egg free. They are super easy to make and smell amazing while they are baking.
In a small bowl mix flaxseeds with water and let sit for 5 minutes.
In a large bowl combine almond butter, brown sugar, baking soda, vanilla, salt, soaked flaxseeds, and pumpkin pie spice. Use a hand mixer to blend thoroughly. It will be very stiff while combining. I mixed it on medium speed. Turn off mixer and scrape the beaters so that all of the cookie dough is in the bowl. Use your hands to form a large round ball making sure everything is combined.
Pinch off 3/4 inch balls and roll them slightly in your hands.
Place cookie dough balls 1 1/2 inches apart on a cookie sheet that you lined with parchment paper.
You can top with sliced almonds if you wish.
Do not press balls flat. They flatten as they bake.
Bake until lightly golden for about 11 or 12 minutes. Keep an eye on them so you don't let them overcook since ovens vary somewhat. It could take a few minutes more or less, but mine were done perfectly in 11 minutes.
Remove with a very flat metal or silicon spatula to a wire rack to cool.
Repeat with any remaining cookie dough. For a whole recipe you may need to make 2 batches depending on your cookie sheet size and oven size.
Keep in a storage container for up to a week.
Notes
Calorie values are approximate and dependent upon ingredients used.You can make half of this recipe and it makes about 15 cookies.