Step 1

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Step 2

In a large bowl, add almond butter and maple syrup. Using a spatula, stir the syrup into the almond butter. Initially your mixture will be very liquidy but as the almond butter absorbs the syrup you should see the batter thicken until it becomes the consistency of cookie dough. Your dough should be firm enough for you to scoop and shape.

Step 3

Scoop out 1 tbsp of cookie dough. Roll between palms to make a smooth round ball. Place onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls 2 inches apart.

Step 4

Using the palm of your hand, press down on each dough ball to flatten into a round disk (between 1/4 inch to 3/8 inch thick).

Step 5

Bake cookies for about 12 minutes. Cookies are done when the surface is dry and has a few minor cracks. Do not worry if the cookies are still soft. They will firm up as they cool. Let cookies cool completely before removing them from the baking sheet. They should easily come off the parchment paper. These cookies can be enjoyed as is. I also sprinkled some sea salt on a few just to add a little texture and flavor.