Almond Butter Cookies

 https://www.bakerita.com/flourless-almond-butter-chocolate-chip-cookies/

Made this 2 times. 

First-
I used (months) old refrigerated almond butter that had separated into a very solid, dry layer and a layer of pure oil on top. I spent a long time trying to incorporate them together with the other ingredients. I don't think I beat the egg prior than mixing it in with the rest. I let it sit for 15 minutes as suggested. Somehow, I ended up with 3 trays worth of batter (1 big tray, 2 small ones) and I think I actually used 1.5-2 Tbsp chunks spread approx 1 inch apart. They spread more than I thought they would but not too much- still looked relatively thick with a small diameter. I actually left them in the oven for maybe about 12 minutes before they looked OK to take out. Fresh, they were perfectly chewy and delicious. A few days later, they were a bit more dry and airy but still good.

Second-
It was a hot and humid day. I used new (1 day) refrigerated almond butter that was pretty fluid. I did not beat the egg prior to adding it with the other ingredients, and then I whisked just enough to mix things together evenly. I put it in the refrigerator for 30 minutes and used 1 Tbsp of dough for each cookie placed approx 2 inches apart which filled 1 big tray and 6 spots on a small tray. I put it in the oven for 9 minutes. It turned out extremely crumbly (crumbled apart when picked up). It was dry and not chewy at all. But it looked more flat-cookie like in the picture.