Almond Butter Cookies

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Ever on a quest to develop the perfect, gluten free cookies, this recipe, though simple is one of the better ones I’ve done. Using a gluten free pancake mix tends to make these even better if you have it.


  • 2 c. Gluten Free Flour
  • 1 tsp. Baking sSoda
  • 3/4 tsp. Sea Salt
  • 1 c. Raw Almond Butter
  • 1 c. Maple Syrup
  • 1/3 c. Macadamia Nut Oil (or Coconut Oil)
  • 1 1/2 tsp. Vanilla Extract

  1. Preheat oven to 350°.
  2. In a medium mixing bowl combine flour, baking soda, and salt.
  3. In a large mixing bowl combine almond butter, maple syrup, macadamia nut oil, and vanilla. (Tip: add a little macadamia oil to your measuring cup before adding the peanut butter. This will help it to release from the cup without sticking.)
  4. Whisk until combined and smooth.
  5. Pour the flour mixture over the almond butter mixture and stir until just combined.
  6. Using a small ice cream scoop, place cookies on parchment-lined baking sheets (about 1 heaping tablespoon in size).
  7. Place in freezer for 15 minutes to help cookies hold their shape.
  8. Using the back of a fork, make a criss-cross pattern in cookies.
  9. Bake for 10-13 minutes. Allow to cool before serving.



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