When that craving for something sweet comes around, I refuse to feel bad about doing a little indulging this year! This classic cookie recipe hits the spot with a few updated ingredients I can feel better about, like heart-healthy almond butter and coconut sugar, which has a lower glycemic index and more natural fiber than refined white sugar. With their oh-so-satisfying crunch, chewy center, a hint of vanilla and cinnamon, these cookies tick off all the boxes. Plus, they bake up in just 10 minutes!
- 1/2 cup crunchy almond butter
- 1/4 cup unsalted butter, softened
- 3/4 cup coconut sugar
- 3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Sea salt flakes (Maldon if on hand), for dusting
1. Preheat oven to 375°F.
2. Mix together almond butter, softened butter and sugar in a medium bowl with a hand mixer until incorporated. Add flour, baking soda, salt, vanilla and cinnamon. Beat until smooth.
3. Using a 1-inch cookie (or ice cream) scoop, scoop onto parchment lined baking sheet.
4. Using a fork press, each ball of dough just firmly enough to slightly flatten. Sprinkle very lightly with salt flakes.
5. Bake 4-5 minutes, then rotate the baking sheet in the oven to bake all cookies evenly. Bake for an additional 4 minutes until cookies are golden brown.
6. Remove to a wire rack and let cool completely before serving.