Flatten each cookie slightly. Leave enough space around each cookie, they will spread as they bake.
Bake for 10 minutes, don't over bake!
Leave cookies on the cookie sheet to cool for about 15 minutes, then remove and place on a cooling rack.
Please read all of the helpful tips and info above before making this recipe to make sure your cookies turn out perfectly.
This recipe will make 22 cookies if you use a tablespoon to scoop them out. If you scoop them with a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons), you will end up with about 16 cookies.
I have only tried making this recipe with natural almond butter, the type that only has ONE ingredient: roasted almonds (the type you have to stir to combine the oil with the almond butter). If you use a different type of almond butter, your results may be slightly different than mine.
I also tested this recipe with brown sugar and the results were great, but I found that the version with coconut sugar produced a slightly chewier cookie.
The cookies may seem under baked when you take out of the oven because they'll be very soft. Not to worry, they firm up as they cool. Be sure to leave them to cool on the cookie sheet for at least 15 minutes before transferring to your cooling rack. If you remove them too quickly, they will fall apart.
Nutrition info listed below is based on one of 22 cookies and the recipe made as written. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.