In a medium bowl, combine the almond butter, sugar, baking soda, tapioca starch, egg, vanilla, and salt. Stir until creamy.
Fold in the almonds. Chill batter in the fridge for 10-15 minutes.
Using a small cookie dough scoop, spoon 1 Tablespoon of dough onto the prepared baking sheet. Bake cookies for 8-9 minutes.
Remove cookies from the oven and immediately press the cookies (gently!) with a flat bottomed glass to flatten. The cookies might crack on edges and that’s ok!
This almond butter cookie recipe is easy to make and requires few ingredients! A perfectly nutty snack, holiday cookie recipe, or breakfast!
These almond butter cookies are soft and chewy, but if you prefer a crispy cookie, simply bake a little longer and they're crispy on the outside and soft on the inside.
Keep cooled cookies in an airtight container for 7 days or in the fridge for up to 14 days.
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