Ingredients
- Flourless Almond Butter Cookies
- 1 cup crunchy almond butter (natural)
- 1/4 cup sugarfine sugar (regular sugar is fine)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Fudge Buttercream
- (adapted from allrecipes)
- 1 cup powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- 6 Tablespoons unsalted butter, at room temperature
- 1/2 Tablespoon vanilla extract
- 1 Tablespoon milk
- 1/2 cup hot fudge topping
Preparation
Step 1
In a large bowl combine the almond butter, superfine sugar, packed light brown sugar, egg, and vanilla extract. Throughly mix everything together.
Line a baking sheet with parchment paper. Using a Tablespoon, scoop cookie dough balls onto the parchment paper. Once you’ve scooped then onto the parchment paper, roll the cookie dough in your hands to form a ball.
Bake at 350 degrees for 9 minutes. Once the cookies are done baking, allow them to cool completely on the baking sheet. Then pipe or spread the fudge buttercream between two flourless almond butter cookies.
Sift together the powdered sugar and unsweetened cocoa powder. Set aside.
In a large bowl with the paddle attachment (a handheld mixer works fine) mix the butter until smooth. Slowly add in the powdered sugar/cocoa powder mixture. Begin mixing it on low speed and scrap the bottom every once in a while. When the ingredients start to become combined, increase the speed and mix it up!
Add in the vanilla extract and the milk and mix everything together.
Then add in the hot fudge topping. Mix until all of the ingredients are incorporated and the buttercream is smooth.