Favorite Almond Butter Cookies
Meet your new cookie obsession! Coconut sweetened paleo almond butter cookies. Soft, chewy, and gooey on the inside, and crisp with a little crunch on the outside. Naturally gluten free, flourless, and vegan.
Can’t even begin to tell you how much I love these cookies! And also how much my friends and family have rapidly become obsessed. My mom often comes in and digs through my freezer box in search of some almond butter cookie dough… at breakfast time. According to mom, she can’t wait until lunch. Haha, love that mother of mine! Cookies in the a.m., a girl after my own heart.
Almond butter cookie addiction is real
But seriously though, I will warn you because these cookies are prone to making you reach for more than just one! I usually make a double or triple batch to feed all the hungry mouths that somehow show up when I start baking something sweet.
These cookies are literally the best of both worlds; with no compromise! Thick and chewy. Crispy and gooey. All your cookie dreams just came true. Something for everyone. The more you cook them, the crisper they will get. And for you chewy cookie lovers (like ma self!) undercooking by just 1-2 minutes proves to be utterly delectable! Also, the raw cookie dough is bomb! And vegan, so no need to concern yourself. Healthy, easy, and addicting.
These cookies store well on the countertop for up to a week. But you can also store them in the freezer for longer safekeeping. I like to make up cookie dough, then roll it up in plastic wrap, and freeze. Then it’s time to indulge, I just pull out a roll, cut it into rounds, and pop those beauties into the oven!
- 1 cup almond butter
- 3/4 cup coconut sugar
- 3 tablespoons cassava flour I used Jeb's brand
- 1/4 cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
|Cook Time||12 minutes|
|Prep Time||5 minutes|
- Preheat oven to 375F. Line a baking tray with parchment paper.
- In a large mixing bowl (I recommend using a KitchenAid stand mixer) combine all the ingredients for the cookies until the dough is smooth.
- Using a small ice-cream scoop, scoop balls of dough onto the cookie sheet. Top off each cookie dough ball with a pinch of sea salt flakes (optional).
- Bake on 375F for 12-13 minutes. Cook longer for more crispy cookies and less for soft cookies. Allow the cookies to set and cool before eating (or else they will fall apart).
Favorite Almond Butter Cookies
Amount Per Serving
Calories 230 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.003g
Sodium 224mg 9%
Potassium 16mg 0%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Protein 5g 10%
Vitamin A 0.3%
Vitamin C 2%
* Percent Daily Values are based on a 2000 calorie diet.
Can you use a different kind of flour that is gluten free?
Hi Kim, almond or rice flour may work- I haven’t tried it though.
Just did a little research, and turns out that cassava is gluten free! Yea!
Could you use sunflower butter for the almond butter? Thanks!
Hi Jackie, that should work!