3-Ingredient Almond Butter Cookies (Real Food, Paleo)

Just in time for National Cookie Day, right?!

I wanted to a cookie that met all of my usual requirements: cookies that are grain, dairy and refined sugar-free. And it needed to be simple, because folks, I am all about simple! This recipe is all of that and delicious. I would say, maybe even decadent.

Traditional 3-ingredient cookie recipes call for peanut butter, which is often loaded with refined sugars, rancid oils and other crazy things (to give it its plastic-y appearance and shelf-stable life), plus additional sugar.

Peanuts, along with other legumes, can cause all sorts of issues in the body. Legumes contain a high concentration of saponin, normally found in the seeds of the legume plant. Saponin is a detergent-like compound that normally deters animals from eating the plant and when consumed by humans, can cause leaky gut and contribute to inflammation in the body. Really not delicious. Or decadent, at all.

And you and I both know that refined sugar, which has been chemically processed and bleached, is never a good idea in any diet.

I used a smooth almond butter that only had roasted almonds in the ingredient list. I am sure a chunky almond butter will work well and add texture. A different seed or nut butter may be used, but will result in changes to the flavor. And rather than using refined sugar, I used granulated coconut sugar, along with an egg as a binder. Three ingredients + nine minutes in the oven = TADOW! National Cookie Day is saved!

3-Ingredient Almond Butter Cookies

1 cup natural almond butter, well stirred (I used an organic Kirkland brand)
3/4 cup organic granulated coconut sugar
1 organic egg

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper - no need to grease when using the parchment paper.

In a small bowl, whisk the egg then add the remaining two ingredients. The dough will seem a little stiff, but that's ok. Just stir really well to make sure all of the ingredients are well combined.

Using a 1-inch scoop, scoop dough balls onto the lined cookie sheets, spacing them about 2 inches apart. Press each cookie ball down lightly, as these cookies will not spread much during baking.

Bake for 9 minutes and remove the pans from the oven to cool. The cookies will seem a little soft but they will firm up a little once the pans are removed from the oven. Let the cookies cool on the cookie sheet for about 5 minutes before removing from the pan.

Makes about 25 cookies.

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