- In the bowl of an electric mixer, mix together the oil and egg. Add the cookie mix and beat until well blended.
- With the mixer running on low, add water, 1 tablespoon at a time, until the dough begins to form a ball. Remove from the mixer, pat into 2 equal sized discs, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
- When ready to bake, preheat oven to 350°F. Line 2 cookie sheets with parchment paper or spray with baking spray. Form chilled dough into balls that are about 2” diameter. Flatten against palm and fill with about 1 Tablespoon almond butter. Pinch the edges around the almond butter to enclose it in the cookie. Flip the cookie over and flatten it slightly.
- Place on baking sheets about 2” apart and bake each pan separately on the middle rack for 12-14 minutes, or until tops appear cracked. Remove from oven and allow cookies to cool slightly on the baking pan, then carefully transfer to a wire rack to cool completely.