Flourless Almond Butter Cookies
User Reviews
5
Flourless Almond Butter Cookies
Description
Flourless Almond Butter Cookies rely on almond butter as the primary binding and flavorful ingredient, making flour unnecessary. The recipe uses unadulterated almond butter with no added salt or oil to maintain a natural taste. Coconut sugar adds a mild caramel-like sweetness while the egg (or flax egg) binds the dough together. Baking soda brings gentle rise and lightness, and fine sea salt enhances overall flavor.
The cookie dough is scooped and flattened before baking at 350ºF, allowing them to spread evenly and bake into a tender, slightly chewy texture with golden edges if baked longer. Cooling on the pan is essential as the warm cookies are delicate but firm after setting. Optional coarse sea salt on top provides a pleasant, contrasting savory touch.
The cookies store well at room temperature for a few days in an airtight container, but refrigeration or freezing will extend freshness. These cookies suit those avoiding flour but wanting a sweet treat enriched by natural almond flavor.
Ingredients
- 1 cup almond butter no salt or oil added, all-natural
- ¾ cup coconut sugar
- 1 egg or flax egg
- ¼ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
- sea salt optional topping, coarse
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Prepare two pans if you want to bake all of the cookies at once, as this recipe will make 16 to 17 cookies.
- In a large bowl, combine the almond butter, coconut sugar, egg, baking soda, and salt. Stir well to create a thick cookie batter.
- Use a tablespoon to drop the dough onto the lined baking sheet, keeping the cookies about 2 inches apart. Use a fork to flatten each mound of dough, and sprinkle the tops with coarse sea salt, if desired.
- Bake the cookies until lightly golden, about 10 to 12 minutes. For a crispier cookie, you can bake them for up to 15 minutes, but watch closely to make sure the edges don't get too dark or burn.
- Allow the cookies to cool on the pan completely before serving. They are very fragile when warm, but will firm up when cool. You can store the cookies in an airtight container on the counter for a few days, but store them in the fridge or freezer for a longer shelf life. (They are extra-crunchy if you serve them frozen.)
Notes
- Substitute 1 1/2 teaspoons baking powder for baking soda if preferred; this may reduce cookie spread.
- Using a mild, runny almond butter like Trader Joe's Raw Almond Butter promotes optimal cookie texture and spread.
- Cool cookies fully on the baking sheet before handling, as they are fragile when warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 73mg | 3% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 15IU | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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