Almond Butter Espresso Cookies

Preheat oven to 350°F degrees. Line your cookie sheet with parchment paper or a silpat baking mat. 2. Make flaxseed egg by combining 1 Tablespoon ground flax with 3 Tablespoons of water in a small bowl. While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined. 3. Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread! 4. Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula. 5. They will harden up while cooling. Once completely cool you can transfer them to a storage container.