Almond Butter Coconut Flour Cookies Recipes

CHEWY CHOCOLATE CHIP ALMOND BUTTER COOKIES

Steps:

• First, preheat oven to 350F.
• Mix wet ingredients: In a large bowl, mix together melted butter, almond butter, coconut sugar, cinnamon, egg, and vanilla until smooth.
• Add dry ingredients: Then fold in almond flour, baking soda, and chocolate chips with wet ingredients.
• Scoop dough balls: Line a baking sheet with parchment paper. Use a mini cookie scoop or tablespoon to measure dough and form with hands 1 1/2-inch dough balls. Arrange on baking sheet 3 inches apart. Tip: if cookie dough is more firm you can use the palm of your hand to lightly press dough balls down to help them spread. If the dough is very soft, they will naturally spread on their own. This will depend on the type of almond butter you use.
• Bake: Bake cookies for 9 minutes. Remove from oven and let cool for several minutes before enjoying.

ALMOND FLOUR OATMEAL COOKIES

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, and set it aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients, and mix until combined. Fold through the chocolate chips. If the batter is too thick, add the milk of choice, as needed.
• Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough. Using your hands, roll out balls of cookie dough. Place the balls of cookie dough onto the lined sheet and press each one down slightly.
• Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown. Remove from the oven and allow to cool completely.

3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}

Steps:

• Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
• Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
• Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
• Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT FLOUR, ALMOND BUTTER, AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet.
• Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.