Hi!
I’m thrilled to participate in Staci Trolio’s Fourth Annual Virtual Cookie Exchange! This year I’m going with Paleo Almond Butter Cookies. The recipe was from Natalie at Tastes Lovely. LINK
These cookies are gluten and dairy-free.
Paleo Almond Butter Cookies
Ingredients
- 1 cup almond butter or store-bought works too, room temperature
- 1 cup coconut sugar
- 1 large egg at room temperature
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper or a silpat.
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Combine all ingredients in a medium-sized bowl and stir to combine.
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Use a medium-sized cookie scoop to scoop out the dough (1.5 tablespoon balls), placing them on the baking sheet with enough room to spread out.
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Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
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Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.
Nutrition
Calories: 149 | Total Carbs: 15g | Protein: 3.7g | Fat: 9g | Fiber: 1.6g | Net Carbs: 13g
Baker notes:
Make sure not to overbake these cookies. One small batch was a tiny bit overcooked and I tossed them out. But the main batch that wasn’t overcooked was tasty. I could see Santa enjoying them 🙂 Ours didn’t make it a week so I didn’t need to freeze them 🙂
Don’t miss out on all the other recipes and fun! Here’s the link so you can visit all the other bakers: CLICK HERE
May your holidays be full of blessings and love! See you in 2025, happy holidays, D. L. Finn