Almond Butter Cookies Gluten Free Recipes

ALMOND BUTTER COOKIES (GLUTEN FREE)

Almond Butter Cookies (Gluten Free) image

This recipe can be made with any kind of nut butter. It's not very sweet - peanut butter cookies usually are made with 1 cup pb and 1 cup sugar, so this is only half the amount of sugar. You can add raisins, chocolate chips, craisins, nuts.... whatever floats your boat! For the gluten free flour you can use 1 cup of any gf flour mix. Usually I use rice flour and tapioca starch.

Provided by Mia in Germany

Categories Dessert

Time 30m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter, molten
1/2 cup almond butter
1/2 cup sugar
3/4 cup rice flour
1/4 cup cornstarch
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder

Steps:

Preheat oven to 320 F (160 C).
Cream molten butter and almond butter.
Stir in egg and sugar, add vanilla.
Combine flour, salt and baking powder and mix into wet ingredients.
Knead until well combined and smooth.
Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.

GLUTEN-FREE ALMOND COOKIES

Gluten-Free Almond Cookies image

Almonds on almonds on almonds. These gluten-free cookies feature almonds three ways-almond extract, sliced almonds and almond flour-with luscious cream cheese and creamy butter for added richness. Who said gluten-free sweets couldn't be a treat?

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 15 to 18 cookies

Number Of Ingredients 8

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
2 ounces cream cheese, at room temperature
1/2 teaspoon almond extract
1 large egg
1/2 cup sliced almonds

Steps:

Whisk the almond and coconut flours in a small bowl.
Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.

GLUTEN-FREE ALMOND BUTTER CHOCOLATE CHIP COOKIES

Gluten-Free Almond Butter Chocolate Chip Cookies image

An incredible and super easy gluten-free recipe that everyone loves, dietary restrictions or not. No weird flour substitutions required, minimal ingredients, and a perfectly chewy texture.

Provided by Cynth_L

Categories Dessert

Time 20m

Yield 30-35 serving(s)

Number Of Ingredients 10

Ingredients

1 cup almond butter
1/3 cup brown sugar
1/3 cup white sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1/2 cup toasted sliced almonds
1/2 cup chocolate chips
1 teaspoon vanilla extract
1 teaspoon salt

Steps:

Preheat the oven to 350°F
In a bowl, cream almond butter, brown sugar, and white sugar.
Add egg, baking soda, maple syrup, vanilla extract, and salt.
Mix well, then stir in almonds and chocolate chips.
With a teaspoon, scoop out walnut-sized portions of dough and roll them into balls between your palms.
Place them about an inch-and-a-half apart on a lightly greased cookie sheet.
Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft and gooey in the middle.
Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.

Nutrition Facts : Calories 104.7, Fat 7, SaturatedFat 1, Cholesterol 6.2, Sodium 141.8, Carbohydrate 9.4, Fiber 1.3, Sugar 7.4, Protein 2.6

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