Step 1

Preheat the oven to 325F (160C). Line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk the almond butter, water, 4 tablespoons confectioners' sugar, and almond extract until blended and smooth.

Step 3

Stir in the coconut flour, baking soda and salt until blended. Let stand a few minutes to thicken.

Step 4

Using a small cookie scoop or rounded tablespoons, scoop out 15 even mounds of dough. Roll each portion into a ball and place on the prepared baking sheet, spacing 2 inches (5 cm) apart.

Step 5

Bake in the preheated oven for 10 to 13 minutes until golden brown and set at the centers.

Step 6

While cookies bake, place the remaining 3 tablespoons confectioner's sugar in a small, shallow bowl.Remove the cookies from the oven and cool for 2 minutes on the baking sheet.

Step 7

Dip each warm cookie in the confectioners' sugar, gently rubbing the sugar into the cookie to coat.

Step 8

Transfer cookies to a cooling rack / wire rack and cool completely.