Description
These Easy No-Flour Nutty Cookies are a delicious, gluten-free dessert option made with almond butter and mixed nuts. Perfectly soft on the inside with a slight crunch from the nuts, they’re simple to prepare and bake in under 20 minutes. This recipe uses natural sweeteners and wholesome ingredients, making them a healthier treat for cookie lovers.
Ingredients
Scale
Cookie Dough
- 1 cup almond butter
- 1/2 cup coconut sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Mix-ins
- 1/2 cup chopped mixed nuts (such as walnuts, pecans, and almonds)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the dough: In a mixing bowl, combine the almond butter, coconut sugar, large egg, baking soda, salt, and vanilla extract. Stir together until the mixture is smooth and all ingredients are well incorporated.
- Add nuts: Fold in the chopped mixed nuts carefully to distribute them evenly throughout the dough without overmixing.
- Shape cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking. Slightly flatten each cookie with the back of a spoon for an even shape.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges turn a light golden color, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute almond butter with peanut butter or cashew butter depending on your preference or allergy considerations.
- For an extra burst of flavor, sprinkle a pinch of sea salt on each cookie before baking.
- Store the cookies in an airtight container at room temperature. They will stay fresh for up to 4 days.
