I couldn’t sleep. AGAIN.
Which is utterly HILARIOUS, since I’m tired ALL OF THE TIME and I have an autoimmune disease that requires ridiculous amounts of sleep.
I think it may have been the giant chocolate bar I consumed just before bed.
In fact, I know it was.
Damn chocolate. Damn caffeine.

Oh well. I got up early and baked cookies, instead of savoring the sleep I so sought.

Gluten-Free, Dairy-Free Almond Butter Mango Cookies

Gluten-Free, Dairy-Free Almond Butter Mango Cookies

8 Tbs. vegan butter, room temperature (1 stick)
1 1/2 cups all natural almond butter
3 large eggs
1 cup brown sugar
1/2 white sugar (interesting to note- I flip flopped the normal brown sugar to white sugar ratio – great idea! Chewy, sweet, delicious)
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 cup mango preserves
2 1/2 cups Pamela’s Artisan Gluten-Free Flour
1 cup frozen mango chunks, thawed

Preheat the oven to 355 degrees.
Cream together the butter, almond butter, and eggs until fluffy.
Add the sugars, vanilla, baking powder and soda, and salt. Cream again.
Next, stir in the mango preserves.
Add the flour, 1/2 cup at a time.
Once combined, fold in the mango chunks.

Let the cookie dough sit for 10 minutes.

Using a melon baller, scoop dough balls onto parchment lined cookie sheets.

Bake for 10-12 minutes, until almost golden brown.

Remove from the oven and allow to cool.

Enjoy. Enjoy. Enjoy.

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