Almond Butter Gluten Free Cookies

These might just be my favorite new cookies!! They are buttery, moist, tender and are wonderfully crispy. They are extremely addictive. These are the thin, crispy type of cookies…the opposite of my double chocolate espresso cookies. These are the EASIEST and fastest cookies to prepare as well. Seriously..only took me about 5 minutes!

They also are gluten free, wheat free, flour free, grain free, and oil free! They get their sweetness from the coconut sugar and the almond butter, as well as their buttery goodness from the almond butter. It’s honestly shocking they have no oil or butter and are healthy. I couldn’t stop eating them!

Here my cookies are featured with my homemade cookie canisters! That post on how to make those is coming soon. It makes a beautiful presentation and gift “box” and is so much more personal. 🙂

Recipe:  Makes 1 dozen  Prep time: 5 mins  Cook time: 10-12 mins

Gluten free (Make sure your ingredients are labeled to be in a gluten free facility if you’re gluten sensitive, in case of cross contamination)

Ingredients:

1 cup almond butter (I grind my own so it may be chunkier than commercially purchased almond butter)

1/2 coconut palm sugar

1/4 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon vanilla extract (use gluten free if necessary)

1/4 teaspoon fine sea salt

1 tablespoon ground flaxseed (I use Bob’s Red mill gluten free)

3 tablespoons hot almond milk

1 tablespoon pure maple syrup (you may not need this if your almond butter is very smooth)

raw sugar for sprinkling (optional)

Directions:

Preheat an oven to 350 degrees. In a coffee mug, heat up the almond milk in the microwave for 45 seconds. Stir the flaxseed in the milk until thoroughly combined. This will be your “egg”. Set aside for 5 minutes. Next, stir together the almond butter, syrup (if using) and vanilla in a bowl until combined. I grind my own almond butter so it’s fairly thick (as you can see in the picture) and I had to warm it for a few seconds in the microwave first. Now, stir in the flaxseed milk mixture and keep stirring until it all comes together into a sticky ball. Form into 1 inch or so balls and flatten with a fork or your hands 1/4-1/2 inch thick, place on a cookie sheet lined with parchment paper. Sprinkle with raw sugar, if desired. Bake for 10-12 minutes until golden brown around the edges. You want them crispy. Cool 10 minutes on the pan, then gently transfer to cool completely on a wire rack. They will become crispier as they cool, so don’t handle them while still warm, or they could fall apart. I stored mine in a ziplock bag and they remained crispy that way.

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Categories: Gift Ideas, Gluten Free, Sweet Treats, VEGAN, VEGETARIAN

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16 Comments on “Almond Butter Gluten Free Cookies”

  1. October 17, 2012 at 7:18 PM #

    These cookies look like magic my friend, one would not be enough 🙂

    Cheers
    Choc Chip Uru

  2. October 17, 2012 at 9:15 PM #

    These look amazing! I’m experimenting with paleo so this could fit right in..perhaps without the palm sugar? I still get so confused with what’s ok and what isn’t..nevertheless, I WILL be trying these very soon!

    • October 17, 2012 at 11:33 PM #

      Thank you! Maybe you could omit the coconut sugar and just use all maple syrup or agave, but you will need to add some flour substance or the dough won’t be thick enough. You can try adding gluten free oat flour or almond flour and experience unil you get the dough really thick to roll into balls. Let me know if you try them 🙂

      • October 17, 2012 at 11:36 PM #

        Thanks for the tips! I have so much to learn about this kind of cooking so any advice helps. I only picked up paleo this week which puts me at the beginning of the learning curve. This might be my weekend project so I’ll report back. Thanks again! 🙂

    • October 18, 2012 at 7:48 AM #

      From what I’ve read about Paleo diet, some say maple syrup is ok, some don’t. It’s really up to you. 🙂

  3. petit4chocolatier
    October 18, 2012 at 12:19 AM #

    These cookies look delicious and I love the blend of almond butter, palm sugar and hot almond milk. And I adore your homemade canisters!

    • October 18, 2012 at 7:49 AM #

      Thank you so much Judy! They were fun to make those canisters! 🙂

  4. Anonymous
    October 18, 2012 at 11:27 AM #

    These look delicious and beautiful! You have a gift for beauty! I bookmarked this recipe to try using up some of my pulp that’s left when I make almond milk. Do you think that will work? I was thinking half pulp/half almond butter.

    • October 18, 2012 at 10:21 PM #

      Thank you so much for such a wonderful compliment!! Yes, I think it would work…just grind it up real well and you may need to play a little with the liquid but just make sure you keep mixing until it forms a very thick dough, to form into balls. Let me know how it turns out, I’ve never worked with pulp before so I’m curious 🙂

  5. Healthy Glow Nutrition
    October 18, 2012 at 1:51 PM #

    These cookies look AMAZING! The fact that they are grain and gluten free is a huge plus for me. Thanks for such a wonderful recipe 🙂

    • October 19, 2012 at 5:12 AM #

      Oh you’re welcome Eva! I hope you enjoy them! I’m adding more gluten free recipes often because I know there are lots out there that are gluten sensitive 🙂

      • Healthy Glow Nutrition
        October 19, 2012 at 11:52 AM #

        I am really looking forward to them! I have been experimenting on my own by changing recipes to using almond and coconut flour. It can be tricky when you have no clue what you’re doing lol but some recipes were pretty good 🙂

      • October 19, 2012 at 8:03 PM #

        Tell me about it, gluten free baking is the hardest challenge in my opinion, and then add vegan to that?!?! VERY difficult because most gluten free recipes make up for the lack of protein structure by adding multiple eggs. It’s hard but I love it!

  6. Tiffany Cockrell
    October 20, 2012 at 10:48 PM #

    Making these now!! I licked my fingers after finishing making these! Super yummy,delicious&healthy for you!!

    • October 21, 2012 at 7:29 AM #

      Thank you soo much Tiffany! Thank you for posting on my Facebook page how much you loved them and I’m so happy they turned out for you! Warning: they are addictive! 🙂

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