Perfectly soft and chewy almond butter cookies. They happen to be healthier than your average cookie, gluten-free, and of course vegan.
*Quick note* if you want to enter to win 10 jars of MaraNatha Nut Butter, head on over to my instagram @healthienut for more details! Giveaway ends April 28, 2020.
These almond butter cookies have the texture of pillows while still being perfectly chewy. Also added are hints of spice from nutmeg and cinnamon. If you want to spice things up a bit, drizzle over a bit of dark chocolate or spread with more creamy almond butter. I know you want to…
These are completely gluten-free thanks to almond flour and refined-sugar free thanks to our friend coconut sugar.
These Healthier Almond Butter Cookies are…
- Soft, but perfectly chewy
- Healthier, vegan, and gluten-free
- So easy, simple, and quick
- Just addicting
Perfectly soft and chewy almond butter cookies. They happen to be healthier than your average cookie, gluten-free, and of course vegan.
- 1 tbsp flax seed meal
- 2 tbsp water
- ¼ cup softened coconut oil*
- ¾ cup creamy almond butter
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- ¾ cup coconut sugar
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of flaky sea salt or ¼ tsp fine sea salt
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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To a small bowl, combine flax seed meal and water. Set aside for 5 minutes. To a large mixing bowl, add flax egg, softened coconut oil, almond butter, milk, vanilla, and coconut sugar. Use a handheld mixer to combine until creamy and smooth. Add almond flour, baking powder, cinnamon, nutmeg, and salt. Use a wooden spoon or spatula to combine until a soft dough forms.
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Use a small cookie scoop to distribute dough on to the baking sheet. I was able to fit 12 on one baking sheet (3×4). Bake for 12-15 minutes. until edges are light golden brown. Let cool for 10 minutes before transferring to a wire cooling rack (important!).
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(Optional) Drizzle with dark chocolate and/or smother on more almond butter on top.
*If your coconut oil is hard, microwave for 10-15 seconds until soft (make sure it doesn’t melt!). Otherwise, it should be the right texture at room temperature.
