Almond Butter Espresso Cookies

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These almond butter espresso cookies are the perfect combination of crunchy and chewy. They’re super easy to whip up and require only six ingredients and one bowl. Plus, they’re flourless, vegan and gluten-free!

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Ingredients

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Make flaxseed egg by combining ground flax with 3 Tablespoons of water in a small bowl. Let sit to gel up for a few minutes.

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Mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.

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Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!

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Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack.

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If you try this recipe, be sure to leave a review and star rating on the post.

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More Holiday Cookies to Try!

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Almond Butter Espresso Cookies

These almond butter espresso cookies are the perfect combination of crunchy and chewy. They’re super easy to whip up and require only six ingredients and one bowl. Plus, they’re flourless, vegan and gluten-free!

These almond butter espresso cookies are the perfect combination of crunchy and chewy. They’re super easy to whip up and require only six ingredients and one bowl. Plus, they’re flourless, vegan and gluten-free!

Ingredients

Make flaxseed egg by combining ground flax with 3 Tablespoons of water in a small bowl. Let sit to gel up for a few minutes.

Make flaxseed egg by combining ground flax with 3 Tablespoons of water in a small bowl. Let sit to gel up for a few minutes.

1. Make Flaxseed Egg

Mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.

Mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.

2. Make Cookie Dough

Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!

Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!

3. Scoop Dough

Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack.

Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack.

4. Bake

If you try this recipe, be sure to leave a review and star rating on the post.

If you try this recipe, be sure to leave a review and star rating on the post.

Swipe Up for the Full Recipe!

More Holiday Cookies to Try!

Full recipes at eatingbirdfood.com

Full recipes at eatingbirdfood.com

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