Small Cookie Sunday: Father's Day Almond Cookies
  • ½ cup coconut butter
  • ¼ cup sugar
  • ⅔ cup maple syrup
  • ¼ tsp maple flavoring
  • 2 cups old fashioned rolled oats
  • 1 cup whole almonds, roasted and coarsely chopped
  1. Preheat oven to 350. Butter an 8 x 8 pan, press wax paper or parchment paper onto bottom and sides of the pan, then butter the paper.
  2. In a saucepan, warm the coconut butter, sugar, and maple syrup. Remove from heat and add the maple flavoring, oats and almonds. Mix together by hand. It may be stiff, so if needed, add more maple syrup. Press mixture firmly into the prepared pan. Bake about 30 minutes or until golden brown. Let cool completely in the pan.
  3. When cool, run a sharp knife gently around the edges, then turn pan upside down and carefully pop out the cookie block. Peel off the paper. Measure carefully 1-1/2 inch intervals across the top and bottom of the cookie block, starting from the left edge, marking with a knife at each interval. Use a heavy, long knife, carefully cut into 1½ inch strips. Follow the same procedure for the horizontal cuts - measure and mark the left and right sides, starting from the bottom, then cut carefully.
  4. I love packaging these bars in crinkly cellophane, but if you don’t have it, use plastic wrap, parchment or wax paper. Seal them with little round labels, or seal with tape and place a shape 14 text label on top with your message. I put these packaged-up Almond Squares, along with peanut M&M’s, into tiny muslin bags to make them like real treasure sacks! Then placed them at each place at the table.
Recipe by Party Inspiration at