As you can probably guess, this recipe came from my Grandma H. Although, I did have to add some xanthan gum. The original recipe also called for peanut butter instead of almond butter, but I’m pretty sure she’ll allow it.
Grandma H’s Almond Butter Cookies
1/2 c. Butter, softened
1 c. Evaporated cane sugar
1 tsp. Pure vanilla extract
1 c. Almond butter
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1 tsp. Xanthan gum
1 c. Brown rice flour
1/2 c. Tapioca flour
Preheat oven to 350 F.
Cream butter, sugar, egg, vanilla and almond butter together.
In another bowl, mix baking soda, salt, xanthan gum and flours.
Add flour mix to almond butter mixture and blend.
Using a rounded tablespoon, drop tablespoon size cookies onto baking sheet.
Cookies will expand slightly, so leave an inch or two between cookies.
Bake 12 minutes for slightly chewy cookies or 15 minutes for crunchy cookies.