GF Vegan Almond Butter Cookies Recipe

In a medium bowl whisk together almond flour, coconut sugar, psyllium husk, baking powder, baking soda, and sea salt. Careful to break up all lumps. Set aside.
½ cup almond flour, ¼ cup coconut sugar, 1 teaspoon ground psyllium husk (or 1 ½ teaspoon whole psyllium husk), ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt
Using a standing mixer or hand beater and a medium bowl, cream together the almond butter, softened coconut oil, almond milk and vanilla extract until smooth. Scrape down sides of bowl with a spatula as needed.
⅓ cup almond butter, 1 tablespoon unrefined coconut oil, 2 tablespoons almond milk, ½ teaspoon vanilla extract
Slowly mix in the dry ingredients a few spoons at a time until well incorporated. Cover bowl and refrigerate for 20-30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper. Using a medium cookie scoop or spoon, scoop approximately 1-tablespoon portions, roll into a ball and place onto cookie sheet 2-inches apart. With tines of a fork, lightly press each dough ball into a crisscross pattern until dough is roughly a ¼-inch in height. Sprinkle each cookie with a few flecks of flaked sea salt if using.
flaked sea salt
Bake for 10-12 minutes until cookies turn golden and edges begin to brown. Remove from oven and slide parchment paper onto counter to allow cookies to cool slightly before transferring to cooling rack. Allow cookies to cool completely.