I know many of you reading this have enjoyed my holiday cookies recipes in the past in my food blogs.
This year I don’t have a food blog, but I will be launching a new food blog in January. It’s called Wholefood Cuisine, and all the recipes will be made with whole foods, like this almond cookie recipe. If you want to be notified when it goes live, you can subscribe here to the Wholefood Cuisine newsletter list.
- Preheat the oven to 350 degrees F.
- Place the almond butter in a bowl and mix with a fork or mixer to soften. (If you opened the jar and the almond butter had separated, mix the oil back together with the butter and then measure.)
- Add the almond flour, sweetener, and extracts and mix thoroughly.
- Place parchment paper or a silicone baking sheet on a baking sheet. If you want, you can roll this dough between two pieces of parchment paper to 1/4″ – 1/2″ thick and cut with decorative cookie cutters. Or, you can just put all the dough on the baking sheet, pat it down to about 1/4″ – 1/2″ thick and then cut squares with a dull table knife. Or roll into balls and make thumbprint cookies. Either way, take the cut pieces and spread them out across the baking sheet, about 1/2″ apart. They WILL spread.
- Bake 10-15 minutes, until golden brown and set. Cookies will crisp as they cool.
- Allow cookies to cool and store in an airtight container.
For crisper, harder cookies, bake them longer at a lower temperature.