Awesome Almond Butter Cookies
I tried this recipe yesterday (I found it at Gluten-Free Girl a food blog that I read often.) and I’m so glad that I did because these cookies are yummy, big time. When people talk about what a recipe doesn’t have and then tell me that it is good even though it doesn’t have fat or sugar or something, I usually don’t really believe them. Especially not in a food that usually *has* the fat or sugar as an important part of the recipe. That being said, these are great gluten-free, dairy-free cookies. In fact, yesterday I made these along with a (from scratch) chocolate bundt cake. The cake was good, but guess what we are eating, and trying not to eat, today?

Almond Butter Cookies

1 cup almond butter
1 cup sugar (I’m using a little less next time)
1 egg
2 teaspoons baking powder
extra white sugar for rolling cookies
chocolate chips

Heat the oven to 350 degrees for 15 minutes. Cream the almond butter and the sugar together. Add the egg and mix until it is combined. Add the baking powder. Mix it a little more. Roll the dough into balls between the diameter of a quarter a silver dollar. (I think that even smaller would be fine.) Roll the balls in sugar and place on a baking sheet. Flatten a little with the heel of your hand. Bake for about 9 minutes. Take them out of the oven and make a little divet in each cookie with a spoon. Put 2-4 chocolate chips in the divet of each cookie. Put them back in the oven for 1 more minute. Take them out and loosen them from the baking sheet after waiting a few minutes. I cooled them right on the baking sheet.