Not only did the recipe not fail; but the cookies were AMAZING. In retrospect; you could probably skip melting the coconut oil and just cream the sugar with it; but that's not what I did.
Almond Butter Cookies:
sift together and set aside in a small bowl:
1 c spelt flour
1/3 c ground raw almonds (i food processed mine to powder)
1/2 t baking soda
1/4 t salt
1/2 c raw sugar
1T maple syrup
3/4 t almond extract
1/4 t vanilla
3T almond milk
3 T melted coconut oil
1/2 c raw crunchy almond butter
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone slip mat if you're into that sort of thing (I'm not, so I didn't).
Mix together in a large bowl until emulsified: sugar, agave, maple syrup, extracts, almond milk, coconut oil and almond butter.
Stir in dry ingredients until combined. Do not overmix.
Scoop by rounded off tablespoon onto cookie sheet; you should be able to fit 15 cookies on your sheet (and use all your batter). Do not flatten the cookies.
Bake for 9-10 minutes. Your cookies should come out soft. Let them sit for 10 minutes before removing them from the cookie sheet.