Flourless almond butter cookies are the perfect treat when you want something on the healthy side. These gluten-free cookies have only 8 ingredients but still turn out chewy and delicious. Made with coconut sugar and a touch of cinnamon then topped with a chocolate drizzle, this easy cookie recipe is sure to be a hit with the whole family.
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If you like desserts that are quick and easy, you’ve come to the right place.
These gluten-free almond butter cookies are where it’s at. Made without flour, they’re the perfect treat to whip up on a weeknight.
Just mix the ingredients, scoop onto a parchment-lined sheet, and pop them in the oven. Top with melted chocolate and a sprinkle of flaky salt and you’re done.
If quick and easy gluten-free treats are your jam, you also have to check out this raspberry peach nice cream (made with just 3 ingredients) and these no-bake chocolate oatmeal cookies.
But don’t get too distracted! Let’s get to this recipe first.
Grab these simple ingredients
- Almond butter – I used creamy almond butter. You could also use crunchy if you like. Other nut butter will work in this recipe too, such as cashew butter or a nut butter blend. Whichever nut butter you get, make sure to stir it together well if the oil has separated and is sitting on top of the jar.
- Coconut sugar – sometimes called coconut palm sugar, this type of sweetener is considered paleo and is slightly lower on the glycemic index than white or brown sugar (meaning it doesn’t spike your blood sugar as much). If you don’t have coconut sugar, you can substitute brown sugar if not paleo.
- Baking soda – this will help the cookies rise a bit. Make sure the baking soda isn’t expired as that can have an effect on how much the cookies will rise.
- Egg – use a large egg here. If you’re taking the egg straight from the fridge, you may want to put it in a bowl with some hot water to help it come closer to room temperature. This will help it blend more easily with the other ingredients.
- Ground Cinnamon – you only need a little. If you don’t have any, you can omit it.
- Chocolate – if you are paleo or dairy free, make sure your chocolate is as well.
- Coconut Oil – this is to help thin out the chocolate. You could also use ghee or avocado oil.
- Flaky salt – you only need a small amount but it really makes a difference. Something like a fleur de sel or Maldon sea salt would work well. Or in a pinch you could use kosher salt, though I would recommend Diamond Crystal kosher salt as it has larger flakes than other kosher salts.
Making paleo almond butter cookies
These gluten free almond butter cookies come together so easily. Look through these step-by-step photos to see how it’s done.
But before you start making the cookies, the first step is to set your oven to preheat to 350 degrees F. You’ll also want to gather a large bowl, a cookie sheet with some parchment paper on it, and a cookie scoop (or large spoon).
Making the chocolate drizzle
For this part, make sure you have a microwave-safe bowl to melt the chocolate in.
Finishing the cookies
Have your chocolate mixture and the flaky salt at the ready for this last part.
You may want to drizzle chocolate on only a couple of cookies at a time so that you can sprinkle a bit of salt before the chocolate starts to harden. The salt won’t stick as well once the chocolate isn’t wet anymore.
Once all the salt is on the cookies, place them in the fridge or freezer to harden up. Serve when ready!
These cookies are great anytime – for a birthday party, a weeknight treat, or even for Valentine’s Day!
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Gluten-Free Almond Butter Cookies
Equipment
Ingredients
For the cookies
- ¾ cup coconut sugar
- 1 cup almond butter
- ½ tsp baking soda
- 1 egg
- ¼ tsp ground cinnamon
For the chocolate drizzle
- 1.4 ounces chocolate roughly half a large bar, make sure it's paleo and/or dairy free if needed
- ½ tsp coconut oil
For topping
- 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
- 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 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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