Almond Butter Cookies

by Jenn on December 14, 2008

in Desserts,Gluten Free


Ok so we use almond butter in our house instead of peanut butter, cause you can find it at trader joes for the same price, and it has more nutrients (like more iron).  Plus it’s much tastier.

I decided to try my hand at some cookies, since my husband LOVES peanut butter cookies.  I found lots of flourless pb recipes online, but when i mixed up the dough, it was too runny, so I created my own concoction:


2 cups almond butter (I used some fresh-ground almond butter I had on hand from my last whole foods trip)
2 cups sugar (a mix of brown sugar and regular sugar – about 50/50)
2 eggs
1/2 cup GF flour mix (this is exactly how much I had lying around)
1/2 tsp. baking soda
1/2 cap full of almond extract  (cause I measure extract by the cap, haha)

Mix, roll into balls, squish with fork and bake for around 15 min or so at 350F.


Note – they are a little delicate at first, so let them sit for a minute or two before moving them to a cooling rack.  Also parchment paper is a definite plus here, or at least grease the cookie sheet VERY well with butter.

The result: 26 beautiful cookies full of yumminess!!

Edit: I just realized I have some almond meal on hand, I bet that would’ve tasted better than GF flour…..and for people who don’t have gluten issues, I’m sure any regular flour would work fine too :)


Tammy September 13, 2011 at 8:39 pm

Mmmm, these look good. I use a recipe similar to this at Christmas time. I use almond flour for mine, thus why I only make them on special occasions ’cause of the price of almond flour. They are sooo good though and don’t last long. Great with a hot cup of coffee or tea on a cold winter day.

Kathy November 7, 2011 at 10:17 pm

Hi, looks good. Sounds like a recipe I found recently not even knowing it was gluten free. My daughter in law sent over some cookies that I said were the best p.b. cookies I ever ate! When I asked for the recipe I was surprised to learn it was:

1 egg
1 cup sugar [she used white]
1 cup p.b. [she used Jiff; not sure if it is gluten free but the molasses in it added a nice touch]

That is it! No baking powder/soda or anything. I’ve tried it with part cashew butter/nutella with similar results. [Actually haven’t made it exactly as given yet, but that’s me.] But now I have some almond flour I want to use up so maybe I’ll throw quarter of a cup or so in as you did in your recipe. Thanks for such a great website!

Jenn November 7, 2011 at 10:19 pm

Thanks for letting me know, that sounds super easy!

Kathy November 7, 2011 at 10:19 pm

Oh I should have added, she used Jiff chunky peanut butter. :)

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