Almond-buttery cookies and lush apricot jam make for a simple, yet absolutely scrumptious quick treat.
*For best results, the almond butter should be pretty creamy / runny. I.e. this recipe won't work with the hard/dry leftovers at the bottom of an almond butter jar! I recommend getting as creamy of a jar as possible, and then mixing it thoroughly once opened to incorporate all the oil in so the butter becomes smooth and uniform.
**You can use a homemade refined sugar-free jam here. Or can use store-bought fruit-sweetened apricot jam - that's what I used here (St. Dalfour brand). This easy no-cook apricot jam recipe is another option.
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