As holiday treat or an anytime sweet these cookies are a healthier version of a classic spice cookie. This recipe is rich with flavor, subtly nutty and warmly spiced. Savor the flavors that come out of these spice cookies.


  • 1 cup natural almond butter
  • 1/2 cup almond meal
  • 1 large egg 3/4 cup unrefined whole cane sugar
  • 1 teaspoon baking soda
  • 1 egg
  • 1 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 24 raw almonds

Using an electric mixer, cream together the almond butter, almond meal, sugar and baking soda in a bowl. Add the egg, almond extract, cinnamon, cardamom, and ginger, mixing until incorporated. If the dough is too thin and oily, you can bulk it up by adding more almond meal, a tablespoon at a time, mixing well after each addition. The “dough” may be slightly crumbly, but able to pack it easily into a large ball with your hands.

Measure table spoon-size pieces of dough and form them into small balls 1 inch apart on a lined baking sheet. Lightly press a whole almond into each ball, but don’t press too hard that you flatten them. If you flatten the cookies, they will spread too much and become flat during baking. Leave them as round balls and they will turn out just right! Bake at 350°F for 10 to 12 minutes, or until lightly browned. Cool on the baking sheet for 5 minutes then transfer to wire rack to cool completely.

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