My son absolutely loves almond butter – he eats it by the spoonful. So I had a feeling this recipe would be a big hit with him – and it was! They were a big hit with me, too.
They’re super easy to make, gluten-free and packed with healthy fats and protein!
You can substitute a different type of nut butter such as cashew or macadamia or even peanut, if you want. But these are so yummy with the almond butter I highly recommend you use it.
Gluten-Free Almond Cookies
- 1 cup almond butter (there should only be one ingredient – almonds)
- 1 egg
- 1/3 cup sucanat, coconut sugar or maple sugar
- 1 tsp baking soda
- 1/4 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 – 1 Tbsp chia seeds (optional)
- 1 tsp cinnamon (optional)
Preheat oven to 350 degrees. Combine all ingredients in a mixing bowl. Mix thoroughly until it becomes well combined and can form a ball. Using wet hands roll out 8 golf-ball sized portions and lay on a parchment lined baking sheet. Space the balls 2- 3 inches apart. Bake for 10 minutes. Remove from oven and let them cool completely (I know, this is the hardest part for me, too).
They will look under-cooked when you take the out of the oven, but don’t worry, they will continue to cook and hold together as they cool.
Makes 6 large cookies.
Store for up to 5 days (don’t worry – they won’t last that long) in an air-tight container in the fridge.