Almond Butter Cookies Recipe

5 from 8 votes

Flourless Almond Butter Cookie recipe - Gluten-free, flourless, and paleo-friendly. Sweetened with coconut sugar, they are so easy and quick to make and addictive.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings: -16 cookies

Author: Aysegul Sanford

Ingredients

1 ½ cups almond flour 6.3 oz.
1 ¾ teaspoon baking powder
½ teaspoon sea salt plus more for sprinkling
¼ cup creamy almond butter, at room temperature 2.2 oz.
1 cup of coconut sugar ~7.41 oz.
2 large eggs at room temperature
½ teaspoon vanilla extract
¼ cup of bittersweet chocolate chips or chunks optional

Instructions

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.
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.
Pulse and process:
Pulse everything for 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor.
Add in the chocolate chips:
If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.
Scoop and transfer cookies onto the prepared baking sheets:
Using a cookie scoop* or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.
Sea salt on top:
As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
Bake:
Bake 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.
Let them cool and enjoy:
Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve with a glass of milk.

Notes

Please know that the cookie batter is a very sticky one. For that reason, if you process it for too long it could clog your food processor. It should be sufficient to mix until the ingredients are mixed.
Helpful tip for scooping the cookie batter/dough: As I mentioned earlier, this almond butter cookie dough is very sticky. To make it easier to scoop, you can brush your cookie scoop with a little bit of oil (any healthy oil like avocado or coconut oil would work perfectly.)

FAQs & Answers:

Can I make this recipe without a food processor?You sure can. I find that it is easier and quicker to mix the batter in a food processor but you can also mix everything in a bowl. If you decide to do so:
- Mix the dry ingredients in a large bowl
- Whisk the wet ingredients in another bowl until they are fully incorporated
- Pour the wet ingredients into the dry ones and mix until the dough fully comes together. If using, add in the chocolate chips into the cookie batter.
- Follow the rest of the instructions as written in the recipe.
Can I freeze these cookies? You sure can. To do so, 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 and store in your freezer upto a month. When ready to bake, place them on a baking sheet, sprinkle them with sea salt and bake 2-3 minutes longer.
Best way to store them: These cookies are best on the day that they are baked. However, they keep their freshness upto 2 days as soon as they are kept in an airtight container on the kitchen counter.

Nutrition

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