Almond Butter Cookies

An alternative to the classic Peanut Butter Cookie, these gluten-free, dairy-free and peanut-free darlings are seriously delicious and completely addicting. 

My son, now fourteen months, is at an age where I'm also SERIOUSLY addicted to him. His personality brings us SO much joy and he LOVES helping mommy in the kitchen.

Which, of course, makes this foodie's heart soar. 

You can credit little Grey with the impressive fork criss crosses in most of these cookies and he is becoming a champion stirrer of all batters and doughs. Give this kid a spoon and a bowl, and instead of drumming, he will always prefer to be "cooking". 

I know, I can't stand the cuteness either folks. Letterboard below inspired by my sons love of all things Sesame Street and Cookie Monster, or "cook cook" as he's called around here. 

Almond Butter Cookies 

Ingredients:

• 1 cup organic sugar
• 1 stick dairy-free butter, softened (I use Earth Balance for baking)
• 1 egg
• 1 cup smooth Almond Butter (I Use Barney Butter's Bare Smooth for no added sugar)
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 1/2 cups gluten-free flour 

​Directions:

• Preheat oven to 350 degrees.
• Lightly grease your baking sheet or line with parchment paper.
• In a medium sized bowl, cream together sugar, almond butter and butter.
• Mix in egg and vanilla until smooth. 
• Stir in salt, baking soda and flour until well combined.
• Roll dough into 1 inch balls and press down slightly, flattening with a fork in the traditional criss-cross pattern. (My one year old LOVED helping with this part while I guided his little hand!) 
• ​Bake for 15 minutes.