I had this jar sitting in the fridge forever. I needed to waste not. Remember, it's supposed to be a life mantra.
The dough mixes up very quickly. (I know, more brown pictures.) You combine almond butter, two types of sugar, egg and vanilla. Add the dry ingredients. Chill, then bake.
They have the great combination of crunchy on the edges and chewy towards the middle. The nutty flavor is addictive and is a great gluten-free recipe.
Gluten-free Almond Butter Cookies
¾ cup gluten-free old fashioned oat
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted no-stir almond butter (the TJ brand I had on hand I needed to stir and the cookies came out fine)
½ cup light brown sugar
½ cup sugar
1 teaspoon vanilla
In a small bowl, whisk together oats, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream together almond butter, brown sugar, and sugar until well mixed, about 2 minutes. Add the egg and vanilla and beat to combine. Beat in the oat mixture. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Adjust the oven rack to upper and lower-middle positions and preheat oven to 350ºF. Line two baking sheets with parchment or silicon liners.
Portion out the dough by the rounded tablespoon, lightly rolling each portion together in your hands to create a smooth ball. Place balls on the baking sheets. Press the dough ball to flatten. Bake just until brown at the edges, about 12-15 minutes. Let cool completely.