This is a somewhat delicate cookie since it is flourless.
1 c. roasted Almond Butter, drain off oil
2/3 c. Xylitol (or 1 Tbs. Stevia)
1 omega-3 Egg
1/4 tsp. Vanilla or Almond extract
1/3 c. dried Apricots, chopped
Preheat oven to 350º.
Using mixer, beat almond butter and xylitol until blended. Add egg, vanilla and apricots.
Form into 1-inch balls and place in rows on large, ungreased baking sheet. With a fork made a criss-cross patter on each cookie to flatten.
Bake 12-14 minutes. Oil will pool as they cook.
Cool thoroughly on baking sheet to keep from crumbling.
P.S. You can make this a Vegan recipe by substituting 1 Tbs. freshly ground flax seeds for egg.
~Bon Apetit! ♥