Almond Butter Espresso Freezer Cookies

By McCarleyRHLAC

These cookies are super easy to whip up, contain no flour and taste amazing! Almond butter and espresso make for a fabulous combo! The cookies are meant to be stored and eaten straight from the freezer. You don't necessarily HAVE to freeze them, however I've found they can be a little fragile and crumble easily when at room temp. In addition, they taste real good straight from the freezer! This recipe is great for those that are avoiding gluten. Just make sure your vanilla is gluten free. They can also be made vegan quite easily by using chia seeds or flaxseeds as an egg replacement.

Ingredients

• 1 cup creamy almond butter
• 3/4 cup stevia or raw organic sugar
• 1 Tbs. ground espresso
• 1 tsp. baking soda
• 1/2 tsp vanilla
• 1 egg

Preparation

Step 1

Preheat oven to 375, line your cookie sheet with parchment paper.
Mix all ingredients together by hand until well blended. Shape dough into small balls. Use the back of a fork to press balls lightly both vertically and horizontally to make the traditional peanut butter cookie crisscross pattern.
Bake for 10-12 minutes. Allow to cook on pan for at least 10-20 minutes. Gently remove cookies from cookie sheet with a spatula, place them on a plate or serving tray (not on top of one another) and put the tray in the freezer for a few hours so the cookies can harden some.
Once they've hardened up you can take them out and place them in a sealed container or freezer bags. At this point it's ok to put them on top of each other. Store the container or freezer bags full of cookies in the freezer.