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Triple Almond Cookies Recipe
These almond butter cookies are a gluten and peanut free version of the traditional criss-cross topped peanut butter version.
Course
Dessert
Prep Time
30
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
42
minutes
minutes
Servings
38
cookies
Calories
60
kcal
Author
Heather Dessinger
Ingredients
½
cup
coconut oil
(or softened butter)
¾
cup
sugar
1
cup
almond butter
1
egg
½
tsp
vanilla extract
½
tsp
almond extract
¼
tsp
sea salt
1 ½
cups
blanched almond flour
½
cup
coconut flour
Instructions
Preheat the oven to 350°F.
In a mixing bowl, combine the butter or coconut oil and sugar and beat until fluffy and light colored.
Beat in the almond butter, egg, vanilla and almond extracts, and salt.
Stir in the almond and coconut flours.
Form the dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
Use the back of a fork to press down the cookies in a cross-hatch pattern.
Place in the preheated oven and bake for 12 minutes.
Let the cookies cool for 3 minutes before removing to a wire rack to finish cooling.
Notes
If you are not a fan of the flavor of almond extract, feel free to omit it and just double the amount of vanilla extract.
Nutrition
Serving:
1
cookie
|
Calories:
60
kcal
|
Carbohydrates:
6.4
g
|
Protein:
0.9
g
|
Fat:
3.6
g
|
Saturated Fat:
1.9
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
11
mg
|
Sodium:
35
mg
|
Potassium:
0
mg
|
Fiber:
1.4
g
|
Sugar:
4
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg