Add almond butter and wet ingredients. Mix thoroughly.
Scoop tablespoonful sized balls onto a parchment paper lined baking sheet. Flatten and add two slivered almonds per cookie. Bake at 350°F for 20-25 minutes or until golden.
Notes
These cookies will last 3 days in an airtight container at room temperature, a week in the fridge, and several months in the freezer.