When I gave up refined sugar, one thing I was not willing to give up was cookies – hence the one or two times which involved holding oreos right up to my face and inhaling deeply so I was determined to create a cookie recipe that had no added sugars but was still good enough to make me want to hold them up to my face and here it is!
80g almond butter
240grams gluten free flour
1/2 teaspoon cream of tarter
120grams maple syrup
25grams flaked almonds
Preheat oven to 180 Celsius
Whisk up the egg and almond butter using a hand held electric mixer or by hand – with a whisk, not your actual hand.
Next, add the flour, cream of tarter, maple syrup and flaked almonds and mix well until a dough is formed.
Roll balls out of a tablespoon of mixture and put on a lined tray, flattening slightly with a fork.
Bake for about 10 mins, or until golden around the edges.