almond butter cookies

Amys Gluten Free Pantry

My friend Nili introduced me to these cookies yesterday. Got to love a neighbor who drops by with goodies! They are incredibly moist and chewy and would be a good base for a variety of different iterations – white chocolate, dried cranberries or cherries…

After all the treats from the holidays, I like this recipe because it’s not terribly sweet. In fact, one of the aspects I appreciate about baking is the ability to control the amount of sweetener I use. The original recipe calls for maple syrup. I personally do better with agave, but honey would work beautifully as well.

A sort of take on the Witches Hats, they have only a few ingredients, which if you’re gluten-free, you’re sure to have on hand. The recipe below is doubled, yielding around 40 cookies, which is a standard recipe if using a mini ice cream scooper for portions. They freeze well, so doubling the recipe just makes sense. Enjoy!

Prep time: 10 minutes
Total time: 22 minutes
Yield: About 40 cookies
Special equipment: mini ice cream scoop
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1 16 oz jar salted almond butter (2 cups) chunky or creamy
2/3 c. agave nectar (or maple syrup or honey)
2 eggs
2 tsp. vanilla extract
1 tsp. baking soda
1 tsp. salt
1 1/2 c. semi-sweet chocolate chips (Trader Joe’s are GFCF)
1 c. almonds, pecans or walnuts optional

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, beat almond butter until it has incorporated with the oil in the jar. Add agave, eggs, vanilla, baking soda and salt and beat until smooth.
  3. Add chocolate chips and mix until just combined.
  4. Scoop dough into balls using a mini ice cream scoop and drop onto greased cookie sheets.
  5. Bake for 10-12 minutes. Cool for five minutes then transfer to wire rack to cool completely.

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