Perfect Paleo Almond Butter Cookies (GF/DF/Paleo)
In the spirit of National Homemade Cookie Day, I decided to have some fun with a bake off: Almond Butter vs Almond Flour Cookies. Which is better? I’ve always thought it would be fun to put the 2 head to head and see which creates the perfect paleo almond butter cookies.
The almond flour cookies came out more like a shortbread base and while it was tasty, they didn’t hold a candle to the caramelized chewy goodness of the almond butter cookies. I know they look a little basic, but trust me, they are incredible. The kids ate them right up and were begging for more.
Even better, they are grain / dairy / gluten / legume + refined sugar free. They are loaded in healthy fats and protein thanks to the almonds and I only used coconut sugar as a sweetener.
Why Coconut Sugar?
Coconut sugar has a low glycemic index. What does that mean? Basically, it means that it won’t spike your blood sugar. Anything rated below a 55 is considered low and coconut sugar GI rating is 35. All this to say, you won’t have to worry about your kids having a crazy sugar high after. Health win. Mom win. Now I’d call that a win-win.
My kids really enjoyed making these with me and had a blast talking about the ingredients, describing the taste and texture differences and deciding a winner. Well, let me rephrase that. My 6 year old really enjoyed it. My almost 2 year old just enjoyed stirring the dough and eating the cookies. Haha.
Did I mention they only have 5 ingredients? That’s right. They are made with only almond butter, coconut sugar, egg, vanilla bean paste, and baking soda. That’s it! I used Trader Joe’s Organic Creamy Almond Butter which I think has a nice flavor, but feel free to use your favorite.
You can make a dozen of these in less than 15 minutes. Another mom win! Seriously though, these are just awesome all around. Definitely add them to your cookie rotation. And while you’re at it, check out some of my other cookies here.
Perfect Paleo Almond Butter Cookies
- 1 cup creamy almond butter
- 1 cup coconut sugar
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla bean paste sub extract
- Mix all ingredients well in a large bowl.
- Scoop by rounded tablespoons onto a parchment lined baking sheet preheated to 350 degrees.
- Bake for 10 minutes (will flatten as they cool).
- Let cool and serve at room temperature.