Easy Almond Butter Cookies

FAQS:

Ingredients for Almond Butter Cookies:

• Almond butter: I used creamy, but crunchy works as well.
• Coconut sugar: Coconut sugar tastes nothing like coconut. In fact, it’s flavor is closer to brown sugar or turbinado sugar. Although all sugars should be used in moderation, coconut sugar does contain more nutrients than table sugar. It also has a lower glycemic index than white sugar.
• Egg: I used a large egg.
• Cacao powder: (optional) Cacao powder is less processed than cocoa powder and retains more of the bean’s nutritional value. It’s packed with flavonoids that help lower blood pressure and improve blood flow. It’s also high in potassium.
• Vanilla: Use a high quality vanilla for best taste.

How to Prepare Gluten-free Chocolate Almond Buter Cookies:

You’ll love how easy these cookies are to prepare.

• Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
• Measure all the ingredients into a bowl, and stir to combine.
• Scoop out about a tablespoon of dough, roll into a ball, and place on the baking sheet. Repeat until all cookies are formed, placing dough about two inches apart.
• Use the tines of a fork to press dough balls down creating a crosshatch pattern.
• Bake the cookies for 10-12 minutes. Remove from the oven, and let cool on baking sheet about 2 minutes, then transfer to a wire rack to finish cooling.
• Store in an airtight container at room temperature. Cookies will stay fresh for several days.

Serving Suggestions:

Optional add ins: 

• Mini chocolate chips, or even peanut butter chips, are a fun addition.
• Sprinkle with a little flaked salt before cooking for extra flavor and crunch.
• I like to add chopped nuts sometimes for extra crunch.

More Fall Desserts:

• Easy Apple Berry Crumble
• Pumpkin Spice Oatmeal Cookies
• Gluten-free Pumpkin Bread
• Pumpkin Pie Dessert Hummus
• Gluten-free Apple Date Bars
• Apple Crisp Cookies
• Grilled Pears with Gorgonzola

Ingredient Substitutions:

• Almond butter: Peanut butter also works well.
• Coconut sugar: White sugar is fine to substitute.
• Cacao powder: Cocoa powder gives a similar taste, but is less bitter than cacao powder. It’s also more highly processed than cacao powder. You can also skip it if you only want nut butter flavor.

Recipe Notes:

• Baking the cookies for 10 rather than 12 minutes will give you a softer cookie.
• Coconut sugar has a lower glycemic index than typical processed sugar.
• Cacao powder is less processed than cocoa powder and retains more of the bean’s nutritional value. 
• Parchment paper makes clean up a breeze. If You Care's parchment is unbleached and compostable.
• I love Nordic Ware’s pure aluminum baking sheets. They conduct heat well, and clean up is easy.