Okay, who else eats almond butter by the spoonful? Guilty!
Today’s recipe is another way to get your almond butter fix, and let me tell you, it’s worth the little extra effort.
I love peanut butter cookies, but since I’ve been on an almond butter kick lately I wanted to try to make almond butter cookies instead. I started looking up recipes and quickly realized that for many of them, you don’t even need flour. In this recipe, the almond butter acts as a sort of flour substitute. That means these cookies are gluten free (and guilt free?).
This is also one of the simplest cookie recipes I have ever made. There are only six ingredients and you don’t even need a mixer. It takes maybe ten minutes before you’re throwing them in the oven! You’ll have your almond butter fix in no time.
I originally made this recipe from Sally’s Baking Addiction. It called for 5 ingredients: almond butter, brown sugar, an egg, baking soda, and chocolate chips. I wasn’t sure how they would turn out since they didn’t have flour, but I was happily surprised. They formed the shape of normal cookies, and they even have a chewy, soft texture like regular chocolate chip cookies.
I really liked this recipe, but I also wanted to challenge myself to try to make them without the brown sugar. For the recipe I’m sharing today, I replaced the brown sugar with coconut sugar.
This is the first time I’ve ever baked with coconut sugar, and I was happy with the result. It tastes very similar to brown sugar and didn’t alter the texture of the cookie.
Coconut sugar is made from drying the sap of the coconut palm. Compared to white sugar, coconut sugar has a much higher nutritional value, including its levels of zinc, iron, and antioxidants. It also contains inulin, which is a type of dietary fiber that acts as a prebiotic, helping feed the good bacteria in your gut. Because it contains inulin, coconut sugar also has a lower glycemic index than white or brown sugar, which means it doesn’t spike your blood sugar as quickly.
Coconut sugar should not be mistaken as a “health food” and consumed without caution, but since it does have more nutrients and a lower glycemic index than regular sugar, it is a good alternative for baking healthier treats. You can swap it for white sugar or brown sugar in any recipe using a 1:1 ratio.
So, I swapped out the brown sugar in the original almond butter cookie recipe and replaced it with coconut sugar to increase the nutritional value a little bit, but if you prefer sticking to brown sugar, it works just as well. I also added sea salt to my recipe because the cookies are quite sweet and rich, and the salt helped cut that sweetness just a bit.
1 cup almond butter (I used Justin’s because it has no added sugar)
1/2 cup coconut sugar
1 tsp baking soda
1/4 tsp sea salt
1 cup dark chocolate chips
Whisk your egg in a medium sized mixing bowl. Then add your almond butter (make sure your almond butter is room temperature or cold, but not warm), coconut sugar, baking soda, and salt. Use a large wooden spoon to combine the ingredients (it takes a little muscle!). Once all ingredients are combined and the mixture starts to appear thick and dough-like, pour in your chocolate chips and stir to combine.
Scoop dough into balls about 1.5 inches in diameter, and spread them out onto your cookie sheet lined with parchment paper. Bake for about 10 minutes. If you bake longer than this, they may turn out to be more of a crunchy cookie, so if you prefer a chewier texture, stick to 10 minutes. They will appear soft and doughy when you take them out, but once they cool they have a really nice texture. This recipe makes about 12-14 cookies.
I hope you give these almond butter cookies a try. They’re so simple and really tasty (I have multiple references on that!). I also love that these cookies have no flour and no white sugar, so you can indulge without feeling too guilty. Pair them with a cup of coffee and enjoy!