Contributed by (Recipe adapted from “The Bounty Hunter” at http://thebountyhunter.ca)

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Ingredients

2 C Spelt flour
1/4 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
1/2 C lightly toasted Almonds, finely chopped by hand or in a food processor
2/3 C crunchy Almond butter
3/4 C Coconut oil, melted
1 tsp Almond extract
3/4 C natural Cane sugar
2 tsp Apple cider vinegar
2 Tbs Water

30 -35 whole almonds, raw

Instructions

Preheat the oven to 350°F. In a large bowl, combine the flour, salt, baking powder, baking soda, and chopped almonds. In a medium sized bowl, mix the almond butter, coconut oil, almond extract, sugar, vinegar, and water until combined. Pour the almond butter mixture into the dry ingredients. Mix with a wooden spoon until it comes together into a dough. Roll the dough into tablespoon sized balls. Place on a lightly greased cookie sheet. Gently press a whole almond into the top of each cookie. Bake for about 12 minutes, until golden on the edges. Remove cookies from the oven, let them cool for a couple of minutes before transferring them to a cooling rack.

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