Thick, soft, and slightly chewy, these Raspberry Almond Butter Cookies are about to become your new go-to! The tartness of the berries and the nuttiness of the almond butter creates the perfect pairing of flavors! These cookies are gluten free, egg free, dairy free and kosher for passover!
Ingredients:
¾ Cup Almond Butter
½ Cup Maple Syrup
1 Teaspoon Vanilla Extract
2 Cups Almond Flour
½ Teaspoon Baking Powder
¼ Cup Fresh Raspberries
Method:
In a medium mixing bowl, combine the Almond Butter, Maple Syrup, and Vanilla.
Add the Almond Flour and Baking powder and mix well.
Using a small scooper, scoop out about two tablepoons and add to a cookie sheet.
Press down with a fork and add a fresh raspberry in the center of each cookie.
Bake at 350°F for 20 minutes, let the cookies fully cool off and Enjoy! tried this recipe? don't forget to drop a comment and photo below!
