These Coconut Almond Butter Cookies are amazing, truly. They are like fluffy cookie pillows of goodness, you need to make them, I meant it. They are protein and nutrient dense and gluten, dairy and sugar free…what could be better? If you or a loved one has a nut allergy you can sub sunflower seed butter or soy nut butter for a totally nut-free and delicious experience!
Gluten Free Coconut Almond Butter Cookies
INGREDIENTS:
1/2 cup organic almond butter (no sugar added, creamy or crunchy)
2 Tablespoons extra virgin coconut oil
1/3-1/2 cup coconut sugar*
1 pasture raised egg or flax egg**
1 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 cup coconut flour
Pinch of salt
Unsweetened flaked coconut for sprinkling
Makes 1 dozen 2 inch cookies cookies
DIRECTIONS:
Preheat oven to 350. Prepare a baking sheet with either parchment paper or silicone bake mat.
Place the coconut oil and almond butter and sugar in a large bowl and stir until well blended. If your coconut oil is solid; place the jar in a bowl of hot water for 10 minutes- proceed as directed. Add the egg and vanilla to the nut butter mixture and stir well and set aside.
Combine the coconut flour, baking soda and salt and add to the almond butter mixture and mix until just combined. The dough will be sticky.
Using a soup spoon; scoop out a heaping tablespoon amount and roll into 2 inch balls. Place on cookie sheet about 2 inches apart and press crosswise gently with a fork. Sprinkle with flaked coconut.
Bake for 10 minutes or until the edges start to brown. Remove from oven and cool
Tips & Notes~
Add some chocolate chips, cocoa nibs or chopped nuts or dried fruit to the batter.
Use peanut butter instead of the almond butter for a more classic flavor.
*They are sweet enough for me using 1/3 cup sugar but if you are trying to impress someone who doesn’t appreciate a healthy twist then use 1/2 cup!
**To make ONE flax egg: Mix 1 tablespoon ground flax seeds or chia seeds with 3 tablespoons of water. Allow to sit and thicken for 10 minutes. Proceed as directed in place of eggs in many baking applications. You will need to increase accordingly if the recipes calls for more than one egg.
