Almond Butter Cookies (Gluten-free)

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Almond Butter Cookies (Gluten-free)
Slight departure, again, from my self-imposed mission to cook all the recipes in the Primal Blueprint Cookbook while documenting my journey here. From time to time I crave cookies. What can I say old habits die hard. One of the hardest things going strict paleo is eliminating sugar. Now there are a few ways to go here, you can go to the store, buy yourself a bag of your favorite, highly processed, gluten-rich, corn-syrupy, brand of cookies and just go to town! You'll feel great when eating them, savoring each sugary bite I'm sure, but shortly afterward comes the guilt followed by your stomach seemingly waging war from within. OR you can be alittle smarter about it and understand if your going to cheat then maybe we can do so without introducing gluten, diary, and refined sugars. So this is a recipe I adapted from a gluten-free, diary-free, sugar-free recipe I came across online and if I find the original I'll post the link. But the basic adaptions were replacing the call for erythritol (sugar substitute) with natural honey and replace the need for grapeseed oil with coconut oil. Here is the list of ingredients:
- 1 ½ cup almond flour
- 1/8 tsp baking soda
- few shakes of salt
- 4 tbsp melted coconut oil
- ¼ cup honey
- 1 mashed banana
- 1 egg
- 4 tbsp almond butter
- 2 tsp vanilla extract
First I preheat oven to 350 degrees. Mix dry ingredients (almond flour, baking soda, salt) in a bowl and set aside.

In another bowl I mix the coconut oil, honey, mashed banana, egg, almond butter and vanilla extract

Here's what they looked like prior to baking on the cookie sheet. I noticed the batter seemed to be slightly more liquidy than I prefer, as you can see in the picture below the batter was spreading out before I even started baking them.

Bake for 10-13 minutes until set and slightly toasty.

As you can see above the first batch of cookies turned out a little flat. I added a tad more almond flour (about ¼ cup) to thicken up the batter. The next batch turned out perfect. These taste awesome and are a great treat, a slight taste of coconut and honey and the almond butter really go great together. The recipe is really quick too, so give it a try and let me know in the comments how you like them!

Tags » almond cookie paleo primal
- 25 June 2010
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almost 2 years ago (Facebook) responded:

My cookies are baking at the moment. Wondering: Saw you added almond flour to thicken the batter. I tried that, but it was still too runny to roll into balls. I fear I added too much flour in the end. What method did you use to form them into cookies to bake? I ended up using an ice cream scooper and moving batter directly from bowl to baking sheet. They weren't holding their shape very well, though. Thanks! :)

almost 2 years ago paleozone responded:

thanks for the comment Andréa, i added a picture above of what the batter looked like on the baking sheet before I added the extra almond flour in. I generally use just a spoon to scoop it out and maybe a small spatula to help scrape it off the spoon and onto the baking sheet, just like you would for chocolate chip cookies or similar...doesn't need to be perfect round balls (as u can see in the picture they were spreading out before I even cooked them :)
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Almond Butter Cookies (Gluten-free)

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