Mighty Almond Butter Cookies

1/4 cup Mighty Fast coconut oil or butter
1 cup almond butter
1 1/2 cups almond meal
1 teaspoon almond extract
1/2 teaspoon sea salt
1 egg or 1 chia seed egg (1 TBL chia seeds soaked in 3 TBL water for 10 min)

Optional: 1 tablespoon slivered almonds

After infusing coconut oil or butter in the Mighty Fast Herbal Infuser, set aside above amount to cool. Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix Mighty Fast coconut oil or butter, almond butter, almond extract and egg. In a separate bowl mix together almond meal and salt. Mix dry bowl into wet. Fold in slivered almonds. Place bowl of batter in refrigerator for 15 minutes. Remove from fridge, if batter is runny, add in 1/4 cup more almond meal. Using a cold tablespoon, scoop out tablespoon sized balls and place onto a parchment paper lined baking sheet. Bake in preheated oven 8-10 minutes or until edges are golden brown. Remove from oven and cool on cooling rack before serving.