⅛-1/4teaspoonsea salt(use ¼ teaspoon for salty/sweet cookies)
1-2tablespoonsdairy-free milkif needed
Instructions
Preheat your oven to 350°F/176°C and line a baking tray with parchment paper.
Add everything except the milk to a medium bowl and mix well, adding the milk only if the batter appears too dry. (This will vary depending on how drippy your almond butter is.)
Scoop the batter using a small cookie scoop onto your baking sheet, leaving plenty of space in between each one. You should get 14-15 cookies. Then, use a fork to gently press each cookie down and make a crisscross pattern.
Bake for 8-9 minutes, remove from the oven and let cool for 10 minutes at room temperature before handling.
Notes
If the batter appears too dry (it should be thick), add 1-2 tablespoons of plant-based milk. Depending on how drippy your almond butter is, you may or may not need the milk.
Wet your fork after crisscrossing every few cookies or so to prevent it from sticking to the batter.
The cookies will appear underdone at the 8-9 minute mark, but they will firm up as they cool down, so do not overbake.