Almond Butter Cookies

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These Almond Butter Cookies are easy, crunchy cookies made with just 4 ingredients. They are naturally gluten-free, packed with healthy fats, and refined sugar-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-butter-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Cool Down15

Total Time39

Servings: cookies

Calories: 130.8kcal

Author: Carine Claudepierre

Ingredients

½ cup Almond Butter note 1
1 cup Almond Flour note 2
3 tablespoons Maple Syrup note 3
½ teaspoon Baking Powder

Optional

½ teaspoon Vanilla Extract
¼ teaspoon Salt if almond butter is unsalted

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the cookie sheet with oil spray. Set aside.
In a mixing bowl, add almond butter, maple syrup, vanilla extract, almond flour, and baking powder.
Stir with a rubber spatula until it forms a smooth thick and sticky cookie dough. If too dry, this can happen if you don't use a fresh jar of drippy almond butter, add a bit of melted coconut oil or light olive oil, 1 teaspoon at a time.
Generously oil your hands, grab a tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet leaving a thumb of space between each ball.
Grease the back of a fork with a light-flavored oil. Press down the cookie dough ball using the back of the fork, and press it again in the opposite direction to form a crisscross pattern on top of the cookies.
Bake the cookies on the center rack of the oven for 12-14 minutes at 350 °F (180 °C) until golden brown.
Let the cookies cool down on the baking sheet at room temperature for 1 minute. Do not touch them as they are soft and harden as they cool down.
Transfer to a wire rack and follow the instructions below in the notes if you want to decorate the cookies.

Notes

Note 1: Make sure you use natural almond butter with no added sugar, no added oil, and unsalted. I also recommend a fresh jar of drippy almond butter. Old jars of almond butter can dry up, making the cookie dough dry and difficult to stir. You can swap almond butter for peanut butter or sunflower seed butter for a nut-free option.

Note 2: Make sure you use ultra-fine blanched almond flour for the best texture. You can swap almond flour for the same amount of sesame flour or sunflower seed flour. I don't recommend all-purpose flour as the cookies will lose their moisture and get hard and dry. Oat flour might work but in smaller quantities, 3/4 cup oat flour = 1 cup almond flour.

Note 3: Any liquid sweetener can be used like agave syrup or coconut nectar.

Storage: Store the cookies in an airtight container in the fridge for up to 4 days.

Decoration: If you want to decorate the cookies, make sure they are cooled and hardened at room temperature. Then, add 1/2 cup of dark chocolate chips to a microwave-safe bowl with 1 teaspoon of coconut oil. Microwave in 30-second bursts until melted and shiny, stirring between each burst. Dip half of the cookie in melted chocolate and wait a few seconds above the bowl to let the excess melted chocolate run down the bowl. Place them on the cookie sheet covered with parchment paper and sprinkle chopped roasted almonds on the melted chocolate. Repeat on each cookie, pop the cookie sheet for 10 minutes in the freezer to quickly harden the chocolate shell.

Nutrition