Ingredients
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1/2 cup almond butter
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2 cups almond flour meal
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6 tablespoons honey or agave nectar
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1 teaspoon vanilla extract
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Slivered almonds, for decoration
Instructions
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Preheat the oven. Set the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
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Mix the dough. Place the almond butter, almond flour, honey or agave nectar, and vanilla extract in a mixing bowl. Stir until thoroughly combined.
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Shape the cookies. Choose one of two methods:
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Round cookies: Roll the dough into 1-inch balls and gently flatten each one with a fork or your fingers.
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Square cookies: Pat the dough into a large, even square and cut it into smaller 1-inch squares.
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Arrange on the baking sheet. Place the shaped cookies on the prepared baking sheet, leaving a little space between each one.
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Add the almonds. Press a few slivered almonds onto the top of each cookie, if desired.
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Bake. Bake for 10–12 minutes, or until the edges and tops turn lightly golden.
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Cool completely. Allow the cookies to cool on the baking sheet. They will become firmer and crispier as they cool.
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Store. Transfer the cooled cookies to an airtight container.
Notes
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Use smooth almond butter: It blends more easily with the almond flour and creates a cohesive dough.
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Check the dough texture: The dough should hold together when pressed. If it feels too sticky, chill it briefly before shaping.
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Keep cookies evenly sized: Similar-sized cookies bake more consistently.
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Don’t overbake: The cookies may still feel soft when they come out of the oven. They firm up as they cool.
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Let them cool fully: Moving them too early can cause them to crumble.
