There is no flour in these at all. Almond butter does the whole job — 250g of it, bound with one egg and 30g of brown sugar or erythritol, with toasted almonds and dried strawberries folded through at the end. Eleven minutes at 180°C, ten minutes cooling on the tray, and they are done. Gluten-free, and one of our family’s favourite berry cookies.
They come out of the oven looking barely set, and that is how they should look. Leave them on the tray and let them cool.
What you’ll need
- 1 large egg, at room temperature
- 250g almond butter
- 30g brown sugar or erythritol
- 1 tsp baking soda
- 1/2 tsp pure vanilla extract
- 15ml maple syrup
- 60g chopped toasted almonds
- 20g desiccated strawberries
Method
- Preheat the oven to 180°C.
- In a medium bowl, whisk the egg until beaten.
- Mix in the almond butter, then the brown sugar, baking soda, maple syrup and vanilla. Mix everything together very well.
- Fold in the almonds and strawberries.
- Bake for 11 minutes. The cookies will look very soft.
- Allow the cookies to cool for 10 minutes on the baking sheet.
A couple of tips
- Very soft at 11 minutes is the finish line. Do not give them longer because they look underdone.
- Ten minutes on the sheet, undisturbed. Move them early and they will break.
- Start with the egg at room temperature. It blends into the almond butter far more easily than a cold one.
We bake ours by hand every morning. If you’re in Budapest or Belgrade, come and take one while it’s still warm — walk-ins only. #webelieveinhandmade
