- 1 cup Creamy Almond Butter
- 1 cup Light Brown Sugar
- 2 Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 4 ounces, melted Dark Chocolate
- 4 Tablespoons Sliced Almonds
Perfectly light and slightly chewy Almond Butter Cookies without any flour or gluten!
These cookies only require a handful of ingredients that you can throw into the food processor that does the mixing for you!
Yes, baking is a science but these almond butter cookies are pretty fool-proof.
Any nut butter will work for this recipe. I’ve tested these with peanut butter and walnut butter.
This recipe makes about 20 cookies.
Preheat Oven and Make Cookie Batter
Scoop and Bake
Using a small 1.5 teaspoon ice cream scoop, scoop the the cookie batter and place it on a parchment lined baking sheet leaving a couple of inches space between each cookie dough ball.
As this recipe makes 20 cookies, you will only be able to fit 9-10 cookie dough balls per baking tray.
Allow the rest of the dough to chill in the refrigerator while the first batch bakes.
Bake the cookies in the 350°F preheated oven for 10-12 minutes.
Allow the cookies to cool for at least 5 minutes before moving them to a cooling rack or serving plate.
The cookies will come out soft to touch but will harden the perfect amount while the are cooling.
This step is optional of course.
To decorate the cookies with chocolate and nuts, start by melting 2 ounces of chocolate using a double boiler or the microwave in 20 second increments.
Next, chop raw and sliced almonds roughly.
Dip the cooled cookies in the dark chocolate then place them on a parchment lined sheet and sprinkle with the almonds.
Place the cookies in the refrigerator for 10-15 minutes or until the chocolate has hardened.