If you’ve read a few of my other recipes, you know I’m lactose sensitive. Of course, it doesn’t stop me from baking with milk and butter most of the time. However, there are times where I just don’t feel like dealing with the consequences. That’s where this next recipe fits right in.  Almond butter cookies. Simple, sweet, salty, and chewy. Yum. These cookies contain six ingredients, are flourless and gluten free.

The best part of this recipe is that you only have to refrigerate this sticky dough for 15 minutes in the fridge. You’ll need a cookie scoop too. It’ll just be super easy to scoop out onto the baking sheet. You’ll have perfectly round cookies.

The next best part of these cookies, as if it wasn’t awesome already, is the flake salt. I used Pacific Blue flake salt for this recipe, but you can use any coarse sea salt…