I fell for it.

You know.

Picture of peanut butter cookies with that crisscross pattern on top.

Just three ingredients.

Flourless.

This time with almond butter.

I was out of any kind of baked goods to enjoy with my morning coffee or afternoon tea, and I still had some almond butter left. So, like a sailor being led by the sirens of the deep, I dove in.

A recipe had popped up on my feed and I was intrigued because the author split the requisite cup of sugar in this standard three-ingredient recipe into two parts: half sugar and half sugar alternatives. I used monk fruit with erythritol.

As advertised, this recipe was fast, easy, and I still tweaked it for added goodness by adding 2 tablespoonfuls of freshly ground flax seed because I was short just a bit of almond butter.

There are a few downsides:

a. The sweetness level was higher than I prefer, even in a treat.

b. These are best eaten when completely cooled. They crumble when fresh out of the oven or even warm.

c. Keep a napkin handy because your fingers will be slick with almond butter oiliness.

But there are upsides as well:

a. One little cookie is all you need (that’s a big plus).

b. It’s super easy to do – in and out of a cleaned up kitchen in 30 minutes.

c. The alternative sugar makes this a healthier option.

d. With my trusty Danish dough whisk and my small dough scoop in hand, I was ready to stir up a treat.

Easy Peasy Flourless Almond Butter Cookies

a. One cup of creamy nut butter

b. One half cup sugar

c. One half cup sugar alternative

d. One egg

Mix. Shape into 18 balls. Press down with a fork. Bake at 350 degree oven for 10-12 minutes. Cool. Eat.

You could write this down on a Post It Note.

Great for children to do.

Thanksgiving activity, perhaps?

In health –

Deidre

ADDENDUM: Deidre thinks these are still too sweet and, possibly, a cup of oatmeal would help considerably. She is NOT intentionally pandering sugar.

Sheree: As for me – BRING IT ON!!