These flourless almond butter cookies are soft, squishy, and a heavenly peanut-free alternative to peanut butter cookies. They're also naturally gluten-free, grain-free, dairy-free, corn-free, soy-free, and of course--peanut-free.
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SO, here's the thing. Flourless peanut butter cookies used to be my absolute favorite busy-day cookie recipe. With just 4 ingredients, they'd whip together in no time, bake in 7 minutes, and they're virtually fool proof.
Then, I realized one of my kids has a peanut sensitivity.
It's a funny thing as moms. No matter how closely we pay attention to our children's health and behavior, sometimes it's the things hiding in plain sight that are making life and learning harder than it needs to be for our kids.
This one caught me by surprise, and now that I realize the effect that peanuts have on my kiddo, there's no going back. Is a peanut butter M&M going to send my child to the emergency room? No.
Is it going to make them have bigger, harder emotions, a difficult time keeping their body still, and a much harder time learning in school? Absolutely. And it's not worth it.
Goodbye, lovely (easy!!) peanut butter cookies.
Hello, tasty (just-as-easy) ALMOND BUTTER COOKIES.
Thankfully, it's every bit as easy to make almond butter cookies as it is peanut butter cookies. It is, I grant you, much more expensive.
There is just no way around that fact that a jar of all-natural 100% almond butter is anywhere from 3 to 5 times the cost of a jar of all-natural 100% peanut butter. Switch to organic, and that difference is even more dramatic.
Almond butter cookies are a splurge in our house, and it's ok. It makes them that much more special.
Can you make this almond butter cookie recipe with other nut butters?
Absolutely. Cashew butter works well, and so does macadamia nut butter. I have not tried "sun butter", but my hunch is that would work also. (If you try it, I'd love to hear how it goes!)
Does this dough need to be refrigerated?
No. You absolutely CAN refrigerate it, but there's no need to. This is a very soft dough, and many people are tempted to thicken it with flour.
I especially hear from people who feel the need to put coconut flour into this to thicken it up, thinking I've made a mistake leaving the flour out of the ingredients list in this flourless almond butter cookies recipe.
Dear ones, you know who you are. If you feel the need to add flour to this flourless recipe, tell that idea to go back where it came from. Repeat after me, "GET THEE BEHIND ME."
Put the dough in the fridge for an hour if you can't bear to put very soft cookie dough in the oven. That will work JUST FINE. Adding flour (especially coconut flour) may lead to less-than-heavenly cookies. And who wants that?
Can you freeze this cookie dough?
Oh, you bet! This dough freezes wonderfully. My favorite way is to pre-form the cookies before freezing them. Then freeze and seal in air-tight bags once they're frozen solid.
They last well for at least several weeks this way, and you can actually cook them straight from being frozen. Preheat your oven, plop those little hockey pucks on a lined baking sheet, and bake for 8-10 minutes instead of 7.
This is one of my favorite make-ahead hacks for having fresh cookies to surprise my kids after school. Such an easy mom win!
I hope you enjoy these allergy-friendly cookies as much as we do! Have any questions about making them, that I haven't answered here? Ask away in the comments below!
Flourless Almond Butter Cookies
- 1 cup 100% almond butter
- 3/4 cup organic granulated sugar (or 2/3 c. honey)
- 1 large egg
- 3/4 tsp baking powder (I use a corn-free baking powder)
- Preheat oven to 350°
- Mix all ingredients thoroughly.
- Roll tablespoonfuls of dough into balls and place on ungreased cookie sheet. Use a fork to just slightly flatten each ball of dough.
- Bake for 7 minutes, or until just barely turning golden brown.
- Cool slightly, and remove from baking sheet. Store any cookies not eaten right away in an airtight container, to preserve softness.