Almond Butter Biscuits

Nut butters are just heaven (apart from peanut, sorry). If you are like me I could go through a pot of almond butter in a couple of days! I kept seeing peanut biscuit recipes everywhere, but as I do not like the taste of peanuts I thought almond butter would be unbelievable in a cookie!! Sweet and packed with protein!

So I experimented and came up with a recipe I am proud of and so happy to share with all of you! 

Ingredients:

94g xylitol

60g ground almonds

40g gluten free plain flour

3/4 tsp bicarbonate of soda

A pinch of salt 

50g unsalted butter

1 free range egg

1 tsp vanilla

200g organic almond butter

Instructions:

1) Stir together the dry ingredients, then set aside. Beat the butter, egg, vanilla and almond butter together until smooth.

2) Add the dry ingredients to the wet ingredients bowl and mix well until a soft dough forms.

3) Wrap in cling film and chill in the fridge for 30 minutes.

4) Preheat the oven to 180 degrees C.

5) Cover two baking trays with non stick baking paper, then divide the mixture into 15 pieces if you would like cookie bites or 10 pieces for larger cookies.

6) Roll the pieces into balls and place them onto the baking tray, spacing them around 6 cm apart. Press each dough ball down with a fork twice to make a criss cross design.

7) Bake in the oven for 15- 20 minutes until golden brown. Cool on the baking trays for a few minutes before transferring cookies to wire rack to cool.

Serve on a plate for friends and family or go for the wow factor with a biscuit stack! Mind you you might not even get round to sharing with friends and family as they are hard not to tuck in straight away.

Also a great way to keep the biscuits is to freeze them. They taste really great straight from the freezer and in there they will keep for weeks whenever you fancy a sweet treat.