When you’re hunting for gluten free recipes, it can often be a test of endurance to find good sweet treats. I found this recipe from one of my favorite bloggers, Mommypotamus. You can do many modifications to this recipe to adapt it to a variety of food allergy concerns. When using coconut sugar (sooo good!), they won’t come out as strongly sweet as they would if you use cane sugar. You can substitute those freely depending on what you’re going for. I topped mine with hazelnut butter for a bit of extra sweetness- I say it was an excellent call. As I ran out of my last bit of store bought vanilla extract making my Cream Cheese Peach Cobbler, this recipe was an excellent excuse to break out the homemade extract I got for Christmas- woohoo!
Yield: approximately 28 tablespoon-sized cookies
- 1/2 cup coconut oil, grass-fed butter or ghee
- 3/4 cup coconut sugar or rapadura/sucanat
- 1 cup almond butter, preferably raw. Either crunchy or creamy is fine. (I used maple almond butter.)
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
1. Preheat oven to 350° F.
2. Combine coconut oil, sugar and almond butter in a bowl, blending well with a whisk or spatula. Whisk in egg, vanilla extract and salt. Mix until smooth. Add the almond and coconut flours to the mixture, and incorporate well. The dough should be somewhat firm.
3. Using a tablespoon, scoop the dough onto a greased cookie sheet, shaping it into round balls with your hands. Using the back of a fork, press down on the balls in a cross-hatch pattern. We like to do about 2 to 3 presses horizontally and then 2 to 3 presses vertically. The pattern will go across the whole cookie, somewhat flattening it. These cookies won’t expand so feel free to get as many on the sheet as you can without them touching.
4. Bake cookies at 350° for 12 minutes. Remove from oven, and let sit for a few minutes to cool slightly. Use a spatula to place them gently on a cooling rack. Note from Mommypotamus: Be aware: when they’re still warm, these cookies will break easily. But once they’ve cooled, they will be solid… and delicious either way!