Almond Butter Cookies (4 Ingredients) (GF)
- 1 cup almond butter (room temperature)
- 1/2 cup coconut sugar or organic pure cane sugar
- 1 tablespoon vanilla extract
- 1 flax egg (1 heaping Tbsp flaxseed meal + 3 Tbsp non-dairy milk or water) or 1/3 banana, mashed
- 3 level tablespoons oat flour or flour of choice, optional (see notes)
Preheat oven to 350 degrees.Start by making your flax egg. In a small bowl, place flaxseed meal and water/milk, stir and set aside to set, about 15 minutes ideally. Or if using banana, mash well in a small bowl and set aside.
In a medium mixing bowl, combine nut butter, sugar, vanilla and flax egg/banana. Mix well until dough is stiffened and hard to mix, about 1 minute. Line baking sheet with a silpat, parchment paper or lightly grease with oil. Using a tablespoon measure, scoop out rounded scoops, place on cookie sheet about 2 inches apart. Using a fork or your index and middle finger, gently press to flatten, making a crisscross pattern. Your dough will seem oily and stick to the fork, it’s normal with the almond butter, just be patient..you’ll be rewarded soon. Feel free to sprinkle a little sugar or salt over each cookie. Place baking sheet on middle rack and bake 12 – 15 minutes. (edit: I tried different baking sheets with different results. Cooking time will vary from sheet to sheet. The sheet shown was baked for 15 minutes, other sheets require lower cooking times or the edges will brown more than you may like.) Remove from oven and let cool.
These are best stored covered on a couple paper towels, the paper towels will help soak up some of the natural oils.
Makes approx. 14 cookies (that’s if you don’t eat the batter!).
For this recipe I used Trader Joe’s Raw Almond Butter, Creamy and Crunchy, both worked well. Keep in mind that other brands of almond butter may contain added sugars…adjust the sugar slightly by reducing a tablespoon or so if you like. Also, keep in mind that your cookies may vary in shape depending on what type/brand of almond butter you use.
Try subbing in 1/3 of a banana for the flax egg. I did a few trials with this method and had great success!
As noted above, I tried making these with natural peanut butter hoping it would be the same results but didn’t care as much for the outcome with this recipe. Of course, you can try if you like and find you like it. They were soft, tender with a velvety texture.
If you want a more traditional cookie (like the ones below), add 3 level tablespoons flour (oat, spelt, whole wheat pastry or all purpose gluten free) to the mix and bake for 12 – 13 minutes. The addition of the flour will help soak up some of the natural oils making these a crisper cookie with a nice chew. I used chunky almond butter for the cookies below. Again delicious! (If you want a traditional looking cookie without the flour, try using refrigerated almond butter and mix the batter once the oven is ready. I didn’t test this out yet with the almond butter but I have a feeling it will work great!)