1tablespoon(10g) brown rice flour or sorghum works too
2tablespoons(32g) creamy almond butter
4teaspoons(28g) maple syrup
Water to thin if desired (I added about a teaspoon so that it was a glaze to drizzle on top)
Preheat an oven to 350°F and line a sheet pan with parchment paper.
Warm your almond butter to a smooth consistency prior to measuring, if it's super thick or cold.
Combine the almond butter, syrup, water, vanilla, cinnamon, allspice and salt into a medium bowl and stir until completely smooth.
Add the oats and brown rice flour.
Stir everything until completely smooth and thick. It should be thick but still able to stir. If it is really thick/stiff, add a tiny bit more water just to loosen it up some. Start with just a teaspoon. If you are subbing the almond butter with another nut butter, please note that this may affect your need for a tiny amount of water as well.
Drop by using a tablespoon cookie scooper scoops onto the pan. You can make larger cookies if you prefer. Using a cookie scooper, I got 10 cookies.
The batter should very slightly spread out once dropped onto the pan. If your batter is super thick, just slightly press down the cookies.
Bake for 10-11 minutes, don't over-bake. They should be puffed up and just starting to turn golden on the edges.
Let them cool about 10 minutes on the pan before transferring with a spatula onto a cooling rack.
Make the glaze by combining the ingredients until smooth and spread on top. Add water if desired and drizzle on top. For the glaze, don't add water and it will stay smooth and firm up some on the cookies like an icing.
Nutrition per cookie (based on 10): 123 calories, 6.8g fat, 3.5g protein, 13.5g carbs, 2.4g fiber, 6g sugar, 25mg sodiumFor the glaze per tablespoon: 84.8 calories, 5.35 g fat, 2.3 g protein, 8.3 carbs, 5.55 g sugars, .85 mg sodium (See below for cookie stats)