Paleo Almond Butter Cookies
Paleo Almond Butter Cookies
These Paleo Almond Butter Cookies are flourless and gluten-free! They are easy to make and instead of chocolate chips I used raisins and coconut flakes for a fun twist but you can use anything you want. The cookies can easily be made keto-friendly by using your preferred sweetener.
Paleo Almond Butter Cookie Ingredients
- salted almond butter
- organic whole cane sugar
- baking soda
- salt
- egg
- organic vanilla extract
- organic raisins
- unsweetened shredded coconut
How to Make Almond Butter Cookies
Preheat oven to 350 degrees.
In a large bowl, combine almond butter, sugar, salt, baking soda, egg and vanilla extract. Mix well. Add raisins and shredded coconut.
Form balls out of the cookie mixture about the size of a quarter. Arrange on a baking sheet with at least 3 inches between each cookie ball.
Bake for 10-12 minutes. Remove from oven and let cool.
More Gluten Free Cookie Recipes
- Almond Flour Macadamia Nut Cookies
- Almond Flour Thumbprint Cookies
- Coconut Flour Chocolate Chip Banana Cookies
- Double Chocolate Chip Coconut Flour Cookies
- Chocolate Coconut Cookies
- Keto Peanut Butter Cookies
- Keto Brownie Cookies
- Paleo Breakfast Cookies
- Cinnamon Heart Paleo Cookies
- Pumpkin Meringue Cookies
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Paleo Almond Butter Cookie Recipe
Paleo Almond Butter Cookies with Coconut and Raisins
Ingredients
- 1 cup creamy, salted almond butter
- 1/2 cup organic whole cane sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tsp organic vanilla extract
- 1/4 cup organic raisins
- 1/8 cup finely shredded, unsweetened coconut
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine almond butter, sugar, salt, baking soda, egg and vanilla extract. Mix well. Add raisins and shredded coconut.
- Form balls out of the cookie mixture about the size of a quarter. Arrange on a baking sheet with at least 3 inches between each cookie ball.
- Bake for 10-12 minutes. Remove from oven and let cool.
Notes
Tracey's Notes ~ I did test a batch with 1/2 cup of organic brown sugar and the cookies turned out to be a bit thicker and chewy, while the whole cane sugar makes a larger, crisper cookie.
Egg-Free option ~ I've also tested it with Ener-G egg replacer (my husband is allergic to eggs) and they're great too.
With the raisin and coconut, it was almost like a breakfast cookie. Not too sweet and filling.
Tracey Black is the founder and editor-in-chief for Don’t Mess with Mama, where she writes about living gluten free, cooking real (unprocessed) food, green living, natural parenting and eco travel.
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
