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Almond Butter Cookies (Gluten-free, Dairy-free)


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4.8 from 5 reviews

Description

Perfectly easy gluten-free almond butter cookies that are made with just 6 ingredients and ready in 35 minutes. Bake a batch of these soft, chewy cookies today to share this sweet treat with your family and friends during this Christmas and holiday season! Dairy-free too, but no one would care!


Ingredients

Scale

Instructions

  1. Preheat and Line: Pre-heat oven to 350F (175C) and line a large baking sheet with parchment paper or a silpat.
  2. Whisk: In a large mixing bowl, whisk the almond butter, light brown sugar, coconut oil, and eggs together until combined.
  3. Combine to Form Dough: Sift in the coconut flour and baking powder, and then mix with a wooden spoon until you have a homogeneous cookie dough.
  4. Chill: Let the dough chill for at least 10 minutes.
  5. Roll Dough into Balls: Once the dough is chilled, scoop out the dough by the teaspoon and roll the dough into balls. Place each ball of dough on the prepared baking sheet, leaving at least 2 inches of space between each ball.
  6. Bake: Bake the dough for 15 minutes, until the edges start to brown a little. Let the cookies cool for a few minutes on the sheet before transferring them to a cooling rack and let them cooling completely.

Notes

Almond Butter: I like using creamy unsalted almond butter, but feel free to use cashew butter, sunflower seed butter or peanut butter too if you prefer.

Sugar: I used light brown sugar, but go ahead and use normal white sugar, cane sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 substitute for sugar with zero glycemic index).

Coconut Oil: I prefer using refined coconut oil in my baking as it has a neutral taste (as opposed to extra virgin coconut oil that has a strong coconut flavor and smell). Alternatively, you can use unsalted dairy-free butter (vegan butter), or if you are not lactose-intolerant, feel free to use butter in equal quantities.

Eggs: The eggs act as a binder in this recipe. However, if you are allergic to eggs, or simply want to keep this recipe egg-free, you can use acquafaba or an egg-replacer

Coconut Flour: I would not substitute coconut flour with other flours in this recipe as coconut flour has the ability to absorb liquids that other flours do not have. 

Baking Powder: This almond butter cookie recipe uses baking powder as a leavening agent, so make sure you don’t omit it. If you are Celiac or have a gluten intolerance or allergy, make sure to use certified gluten-free baking powder.

Storing: Store these cookies in an airtight container at room temperature for up to 5 days. 

Freezing: To freeze these almond butter cookies, place them in freezer-safe containers and freeze them for up to 2 months. Let the cookies thaw overnight in the refrigerator before eating. You can also warm them up slightly in the oven at 300F for 5 minutes before serving if you like.

This recipe was first published in 2018 but has since been updated to include clearer instructions.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: American