Flourless Almond Butter Cookies

This post is sponsored by Shaw’s but all opinions are my own.

It is no secret that I am a fan of baking with almond flour with over 20 recipes (and counting) on my blog, but truth be told, I am new to using almond butter in baking. When a reader, who loves my almond flour cookies, requested that I come up with a tasty almond butter cookies recipe I knew it was time to learn.

Selfishly, it was a good excuse to add in yet another recipe to my collection of delicious cookies.

At around the same time, when folks at Shaw’s reached out to collaborate on a project I immediately said yes because honestly, I am a sucker for their Open Nature® Creamy Almond Butter. The good thing is that I was able to find everything I need after a quick trip to our local Shaw’s and got to create what I think is one of the most delicious refined sugar free cookies I have ever made.

Similar to my almond flour cookies, almond flour gingerbread cookies (aka almond molasses cookies), and almond flour and peanut butter cookie recipe this gluten-free almond nut butter cookies take just about 30 minutes to make and they are just so addictive. I serve them the old school way, with a cup of almond milk on the side, but my husband thinks that they are the best thing with his morning tea. 

Intrigued? Let’s break it down.

Ingredients for Almond Nut Butter Cookies

As in most baked goods, this paleo almond cookie recipe has two sets of ingredients: Dry and wet:

Dry Ingredients

• Almond Flour: You need one and a half cup of almond flour in this recipe. I used the Open Nature’s almond flour that only contains almonds. It is also gluten-free certified. I love that the Open Nature line includes products that are perfect for someone like me who is interested in low-carb, plant-based and gluten-free baking. And this almond flour is just one of the many good quality products you can find within the store.
• Baking Powder: You need one and three-quarters of a teaspoon baking powder in this recipe. It might sound like a lot but believe me, it works.
• Sea Salt: To balance the sweetness and earthiness coming from the rest of the ingredients, you need half a teaspoon of sea salt. If you don’t have any, you can also use kosher salt. Plus, a little more for sprinkling on top.

Wet Ingredients

• Almond Butter: You will need a quarter cup of creamy almond butter that is at room temperature. If it is not, you can warm it up in the microwave for 10-15 seconds until it is soft and creamy.
  In addition to providing a really nice roasted flavor, using almond butter eliminates the need to add any oil into the batter. I used Open Nature’s almond butter that is made without any artificial preservatives or ingredients. I love that the only ingredients they have in the jar are dry roasted almonds and a bit of sea salt.
  If you have it, you can also use homemade almond butter in this recipe.
• Coconut Sugar: I used a cup of coconut sugar in this recipe. I love that it is a low glycemic index and can be used pretty much in all recipes in place of brown sugar. Not to mention, using coconut sugar makes this recipe paleo-friendly and refined sugar free.
• Vanilla Extract: You only need a half a teaspoon of vanilla extract to enhance all the flavors in the cookie.
• Eggs: You need two large eggs that are at room temperature. Sadly, this recipe will not work with a flax egg.

Optional:

• Chocolate Chips: I am not going to lie, I wanted to give you the option to make a plain almond flour almond butter cookie but truth be told, a quarter cup of dark chocolate chips added at the end takes this recipe to a whole new level.
  I will say this (and I know it is bold) these almond butter chocolate chips cookies are pretty much the most amazing cookie in the world.
• Almond Milk (to serve them with): If you are like me, totally old school and feel like cookie and milk combo is pretty much the most amazing thing in the world, serve this with a glass of almond milk.
  I served mine with O Organics®  USDA certified organic almond milk. I love that it is made with real almonds and I can pick from several flavor options like vanilla and plain unsweetened. 

How To Make Gluten-Free Almond Butter Cookies?

The process of making this paleo almond butter cookies could not be easier. Here are the steps:

1. Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper. 
2. Place all ingredients in the bowl of your food processor: Starting from the dry ingredients place all of the ingredients in the bowl of your food processor. 
3. Pulse and process: Pulse 4-5 times to mix and then process for 45-60 seconds until the dough forms into a ball. You might have to stop the machine and scrape the sides a few times to make sure the dough batter is evenly mixed. Please be aware that this is a very sticky batter.
4. Add in the chocolate chips: If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips to the flour mixture. If you are not adding them in, you can start scooping right off the bowl of your food processor.

5. Scoop and transfer cookies onto the prepared baking sheets: Using a 2 inch cookie scoop (affiliate link) or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheet. Repeat the same process for the second sheet.

6. Sea salt on top: As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
7. Bake: Bake cookies in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
8. Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely.

This almond butter biscuits recipe makes about 14-16 cookie dough balls. I usually bake 12 cookies per sheet but you can also divide them equally in between 2 sheets.

Storing and Freezing Instructions:

• To freeze: Measure and place them on a cookie sheet and place in the freezer for at least 4 hours or overnight. Place them in a freezer bag (or an airtight container) and store in your freezer up to a month. When ready to bake, place them on a baking sheet, sprinkle them with sea salt and bake 2-3 minutes longer.
• To Store: These cookies are best on the day that they are baked. However, they keep their freshness up to 2 days as soon as they are kept in an airtight container on the kitchen counter.

FAQs:

If You Liked This Cookie Recipe, You Might Also Like

If you are a fan of easy gluten free and paleo cookie recipes made with almond flour, here are a few more recipes to help you satisfy your sweet tooth:

• Almond Cookies with Almond Flour
• Almond Flour Ginger Cookies
• Gluten-Free Gingerbread Cake Recipe
• Coconut Sugar Sugar Cookies
• Want to try making this recipe with a pistachio twist? Then try Texanerin’s Pistachio Butter
• If you are after a more traditional cookie made with gluten-free flour, be sure also to try this Gluten Free Thumbprint Cookies recipe.

The recommended tools to make this recipe:

Below are the equipment that I used to make this recipe. Please know that these are affiliate links, and if you make a purchase, I will get a small commission at no cost to you:

• 14-cup Food processor
• Cookie Sheets
• Cookie Scoop

A Word on Shopping For Ingredients:

Living in a very small town in Southern Vermont, I rely heavily on our local Shaw’s. I know the store manager in person. Knowing what I do for a living, he came to my rescue when I needed an “uncommon” ingredient many times in the past.

I buy my O Organics® and Open Nature® products at my local Shaws, and you can also find them exclusively at the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.

Visit shaws.com to find a store near you and discover meal prep tips and recipe ideas.