Triple Almond Cookies Recipe
These almond butter cookies are a gluten and peanut free version of the traditional criss-cross topped peanut butter version.
Servings 38 cookies
Calories 60kcal
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: 1cookie | Calories: 60kcal | Carbohydrates: 6.4g | Protein: 0.9g | Fat: 3.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 0mg | Fiber: 1.4g | Sugar: 4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg