These Paleo Almond Butter Cookies are the perfect healthy treat. Made with coconut sugar and a touch of cinnamon then topped with a chocolate drizzle, this easy recipe is sure to be a hit. These flourless cookies turn out chewy and delicious – you do not want to miss out on these!
While these cookies are seriously delicious and SO easy to make, what makes them even more special is I made them as part of an effort to fight against pediatric cancer with Cookies for Kids’ Cancer.
I’m so excited to participate in the Good Cookie Food Blogger Valentine’s event again this year! Last year I made these Chewy Coconut Macaroons in the shape of hearts, which were a huge hit. This is the fourth year for the event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
Help us make a difference by donating to Cookies for Kids Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
Now let’s get to this awesome recipe because I know that’s what you came for.
How To Make Paleo Almond Butter Cookies
Step 1: Prep all the items and ingredients
Place a piece of parchment paper on top of a cookie sheet. Set aside. Set the oven to 350 degrees F.
Measure out each ingredient with measuring cups and spoons and place in a large bowl. Mix together with a spoon, then spread in roughly an even layer in the bowl. Use the spoon to roughly divide the mixture into four sections.
Step 2: Place & bake the cookies
Use a cookie scoop (or a large spoon if you don’t have a scoop) and place a roughly 1.5 tbsp dollop of cookie dough on the parchment paper, spread out at least 1.5 inches apart. Each section of the cookie dough will equal 3 cookies. Repeat until you have 12 cookies on the sheet.
Place the cookie sheet in the oven and bake the cookies for 8 minutes, then turn the sheet around (so the cookies that were in the front of the oven are now in the back) and put them back in for another 6 minutes, until they’re just barely starting to brown on the top.
When the cookies are done, take them out of the oven and either put them on a wire rack or slide the parchment paper off the cookie sheet and onto the counter (or other surface). Let the cookies cool for about 10 minutes, and make the chocolate mixture in the meantime.
Step 3: Put on the toppings
Break up the chocolate into a small microwavable bowl, then measure out the coconut oil and place it in the bowl too. Microwave for 30 seconds, then stir with a spoon or other utensil. Microwave for another 15 to 45 seconds (depending on how cold your chocolate was and the heat in your microwave) until the chocolate is almost but not quite melted. Take the bowl out and stir with the spoon until the chocolate is fully melted and smooth.
Once the cookies are cooled, place a small amount of chocolate on the spoon and drizzle it over the cookies in whatever pattern you like. Sprinkle a little bit of the flaky salt on top of each cookie and let the cookies cool further until the chocolate hardens up.
FAQ
You may have a couple of questions about this recipe, or almond butter in general. Let’s get to those now.
CAN YOU REPLACE PEANUT BUTTER WITH ALMOND BUTTER IN COOKIES? OR VICE VERSA?
In most cases, yes! They are very similar consistencies. For this recipe, if you decide to swap a different type of nut butter in, you just want to make sure it’s not too thin as that will affect the consistency of the cookie.
WHAT CAN YOU USE ALMOND BUTTER FOR?
Well in these cookies, for one! But there’s a ton of other ways to use almond butter. Here are some ideas:
- eaten with fruit like apples or bananas
- spread on pancakes or toast
- in a smoothie
- make a dipping sauce
- with some grain-free granola
- make nice cream by combining it with frozen bananas in a food processor
COOKING TIPS
- If you’re opening a new jar of almond butter (which you likely are as this recipe requires quite a bit of it), make sure and stir it well. Typically there’s a little oil separated at the top and you want it all incorporated before putting it into the cookie dough.
- Once the chocolate and salt are on the cookies, you can place the cookies in the fridge or freezer for a couple minutes to speed up the cooling process.
- The cookies will appear fluffy when you bring them out of the oven, but will flatten quite a bit as they cool.
RECIPE VARIATIONS
- Switch up the nut butter in this recipe! You can try cashew, peanut, or even hazelnut butter, though you want to make sure whichever you use that it’s not too thin as this recipe requires a thicker nut butter.
- Chop up some toasted almonds and sprinkle them on top of the cookies with the salt.
- Whip up some nice cream and make a nice cream sandwich with two of the cookies!
PIN THESE PALEO ALMOND BUTTER COOKIES FOR LATER
IF YOU’RE LOOKING FOR MORE PALEO TREATS, CHECK THESE OUT!
And don’t forget to check out all the other amazing recipes (most are not paleo though a couple are gluten free) from bloggers taking part in Cookies for Kids’ Cancer!
- Brownie Cups from Julie of The Little Kitchen
- Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
- Strawberry Cake Rolls from Coleen of The Redhead Baker
- Perfect M&M Cookies from Carlee of Cooking With Carlee
- Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
- Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
- Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
- Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
- Double Chocolate Chip Cookies from Faith of An Edible Mosaic
- Andes Mint Cookies from Rebekah of Kitchen Gidget
- Chocolate Pots from Kristin of On the Home Front
- Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
- Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
- Nutella Cookies from Raquel of Organized Island
- Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
- Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
- Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
- Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
- Butterscotch Cookies from Marlynn of Urban Bliss Life
- Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
- Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
- Cherry Cheesecake Bars from Laura of Untwisted Vintage
- Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
- Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
- Chocolate Heart Cookies from Meaghan of the Decorated Cookie
- Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
- Salted Caramel Bars from Marybeth of Baby Savers
- Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
- Valentine’s Day Cookie Cake from Bree of Baked Bree
- Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
- Valentine’s Blondie Bars from Becca of The Salted Cookie
- Confetti Cookies from Amy of The Nifty Foodie
- Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
- Ancho Chili Brownies from Dee of Meatloaf and Melodrama
- Heart Shaped Spritz Cookies from Holly of A Baker’s House
- Strawberry Macarons from April of April Erhard
- Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
- Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
- Raspberry Cinnamon Rolls from Rose of Rose Bakes
- Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
- Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
- Butter Almond Mushroom Cookies from Jamie of Southern Revivals
If you make these Paleo Almond Butter Cookies (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Paleo Almond Butter Cookies Recipe
Equipment
Ingredients
For the Cookies
- 3/4 cup coconut sugar
- 1 cup almond butter
- 1/2 tsp baking soda
- 1 egg
- 1/4 tsp ground cinnamon
For the Chocolate Drizzle
- 1.4 ounces paleo chocolate roughly half a large bar
- 1/2 tsp coconut oil
For the Topping
- several pinches of large flaky salt like fleur de sel
Instructions
- Place a piece of parchment paper on top of a cookie sheet. Set aside. Set the oven to 350 degrees F.
- Measure out each ingredient with measuring cups and spoons and place in a large bowl. Mix together with a spoon, then spread in roughly an even layer in the bowl. Use the spoon to roughly divide the mixture into four sections.
- Use a cookie scoop (or a large spoon if you don’t have a scoop) and place a roughly 1.5 tbsp dollop of cookie dough on the parchment paper, spread out at least 1.5 inches apart. Each section of the cookie dough will equal 3 cookies. Repeat until you have 12 cookies on the sheet.
- Place the cookie sheet in the oven and bake the cookies for 8 minutes, then turn the sheet around (so the cookies that were in the front of the oven are now in the back) and put them back in for another 6 minutes, until they’re just barely starting to brown on the top.
- When the cookies are done, take them out of the oven and either put them on a wire rack or slide the parchment paper off the cookie sheet and onto the counter (or other surface). Let the cookies cool for about 10 minutes, and make the chocolate mixture in the meantime.
- Break up the chocolate into a small microwavable bowl, then measure out the coconut oil and place it in the bowl too. Microwave for 30 seconds, then stir with a spoon or other utensil. Microwave for another 15 to 45 seconds (depending on how cold your chocolate was and the heat in your microwave) until the chocolate is almost but not quite melted. Take the bowl out and stir with the spoon until the chocolate is fully melted and smooth.
- Once the cookies are cooled, place a small amount of chocolate on the spoon and drizzle it over the cookies in whatever pattern you like. Sprinkle a little bit of the flaky salt on top of each cookie and let the cookies cool further until the chocolate hardens up.
Notes
* Once the chocolate and salt are on the cookies, you can place them in the fridge or freezer for a couple minutes to speed up the cooling process.
* The cookies will appear fluffy when you bring them out of the oven, but will flatten quite a bit as they cool.
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