Craving a cookie that's not just delicious, but also gluten-free and packed with wholesome ingredients? Get ready to discover the ultimate treat that will revolutionize your dessert game! These almond butter cookies are so incredible, you won't believe they're made without traditional flour. Perfect for health-conscious foodies, gluten-sensitive individuals, and anyone who loves a mouthwatering, nutrient-rich snack that satisfies your sweet tooth without compromising on flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Gluten Free
Serves: 24 cookies
Ingredients
- 1 cup almond butter
- 1/2 cup coconut sugar
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of almond butter and 1/2 cup of coconut sugar. Use a spatula or a hand mixer to blend them together until the mixture is smooth and creamy.
- Add in 1/4 cup of honey or maple syrup to the almond butter and sugar mixture. Mix well until fully incorporated.
- Crack 1 large egg into the bowl and add 1 teaspoon of vanilla extract. Stir until the egg is fully mixed in and the batter is smooth.
- In a separate small bowl, whisk together 1/2 teaspoon of baking soda and 1/4 teaspoon of salt. This will help to evenly distribute the baking soda and salt throughout the cookie dough.
- Gradually add the dry mixture into the wet mixture, stirring continuously until everything is well combined. The dough should be thick and slightly sticky.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork or your fingers to create a cookie shape.
- Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious gluten-free almond butter cookies! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Use room temperature ingredients for smoother mixing and better cookie texture.
- For extra flavor, consider adding a sprinkle of sea salt on top before baking.
- Don't overmix the dough - this can make the cookies tough.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely to achieve the perfect chewy-crisp texture.
- For variations, try adding dark chocolate chips or chopped nuts to the dough.
- Store cookies in an airtight container to maintain freshness and prevent them from drying out.
- If the dough seems too sticky, refrigerate for 15-20 minutes before shaping.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 10mg
