Recipe of the Week – Almond Butter Espresso Cookies

• Preheat oven to 350°F degrees. Line your cookie sheet with parchment paper or a baking mat.

• Make flaxseed egg by combining 1 Tablespoon ground flax with 3 Tablespoons of water in a small bowl. While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.
• Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
• Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.

Recipe Source: https://www.eatingbirdfood.com/gluten-free-almond-butter-espresso-cookies/#wprm-recipe-container-34175