Paleo Almond Butter Cookies
Peanut-Free, Gluten-Free, Dairy-Free, Keto, Minimal Ingredients, Easy
Whether you have a craving for Paleo almond butter cookies or are participating in a cookie exchange – these cookies will not disappoint!
It’s that time of year where we try to avoid those sugary and grain-filled temptations, BUT they are everywhere. Between cookie exchanges, holiday parties, and the in-laws in town, the lures are hard to avoid.
What’s harder than avoiding these temptations is self-control. I’ll be honest, I have my fallbacks, and it’s even harder now to dig myself out of a sugar binge.
I have to remind myself that it’s okay to give in to one (cookie, candy, or piece of cake or pie), but it is not okay to binge an entire cake or dessert table.
To make it easier for myself and my family, I took your traditional peanut butter cookies and turned them into a healthy Paleo treat with these almond butter cookies.
These cookies are perfect for cookie exchanges and holiday parties because they are inexpensive and easy to make, plus they are a healthy alternative for those who want to cut back on their traditional Christmas cookie intake.
100% Santa and Kid-Approved. 😉
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your almond cookies turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Almond Butter Cookies
A non-traditional take on our favorite peanut butter cookies with a healthful twist sure to please even the pickiest of eaters! P.S No one will know they are Paleo – unless you tell them!
1. In a large bowl, using a hand mixer, combine coconut oil, almond butter, and sugar and blend on medium for 2 minutes or until creamed.
2. Next, beat eggs into the large bowl and place off to the side.
3. In a medium-sized bowl, combine almond flour, baking soda, baking powder, and sea salt.
4. Using your hand mixer, blend on medium while slowly pouring in the dry ingredients into the large bowl containing the creamed coconut oil, almond butter, sugar, and eggs for 3 minutes or until a dough forms.
5. Cover the bowl with a lid (or tin foil) and place it into the refrigerator for 1 hour.
Tip: Place bowl back into the refrigerator between bakings. Cold dough is easier to roll and will prevent sticking to the fingers during the rolling process.
6. Preheat the oven to 375. Line a baking sheet with parchment paper. Set aside.
Tip: You can also use a silicone mat to avoid waste.
7. Remove the bowl from the refrigerator and roll dough into 1-inch balls and place onto the prepared baking sheet.
Tip: Do not overlap the cookies. A standard baking sheet should hold 12 cookies comfortably.
8. Using a fork flatten balls in a criss-cross pattern and bake in the preheated oven for 10 to 12 minutes or until browned.
9. Cool completely on a wire rack before enjoying! Repeat steps 7 and 8 until complete.
How to Store Paleo Almond Butter Cookies
Cookies can be stored in an airtight container or plastic bag for 5 to 7 days. All cookies, in general, are best eaten within the first three days! So, if you are making these for a holiday party, make them no more than 2 days beforehand.
You can also freeze the dough by rolling them into 1-inch balls and freezing them on a baking sheet with parchment paper (to avoid sticking). Freeze for 4 to 6 hours or until frozen and move to an airtight freezer-safe container or plastic bag.
This dough will keep well for up to 3 to 6 months in the freezer. When you are ready to bake, place 12 cookies on your desired baking sheet (with parchment paper) and allow to defrost for 10 minutes before following the recipe below!
Essential Equipment to Make Paleo Almond Butter Cookies
Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper or a silicone mat)!
Hand Mixer – A hand mixer is used to combine all ingredients in one bowl for less mess! Hand mixers are amazing because they get the job done but don’t take up too much space for storage!
Mixing Bowls – Every home cook, whether your a beginner or expert, should have an assortment of small to large bowls to execute all your recipes!
More Paleo Cookies
Triple Chocolate Cookies – Loaded with triple the chocolate, these cookies are rich and ideal for any chocolate craving.
Chocolate Chip Cookies – These soft and chewy cookies are so good – no one will know they are Paleo!
Christmas Cookie Roundup – All your favorite Christmas cookies made Paleo by popular Paleo bloggers (including myself)!
Basic Staples for Making Paleo Almond Butter Cookies
Coconut Oil – I purchase Costco’s coconut oil, mainly because we use a lot of it, but any coconut oil will work!
Almond Butter – Source almond butter from reputable sources that contain zero additives (besides salt) or sugars.
Coconut Sugar – Coconut sugar is the perfect refined sugar replacement because it offers some nutrients but also has a lower glycemic index!
Blanched Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.
Baking Soda – This is a staple in almost all households, it’s not only great for baking but also cleaning!
Baking Powder – did you know you can make homemade baking powder for the fraction of the price as store-bought – but without all the unnecessary additives? Find the recipe here.
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Other Items Needed:
Eggs – Pasture-raised eggs are best!
Paleo Almond Butter Cookies
- Baking Sheet
- Parchment Paper
- In a large bowl, using a hand mixer, combine coconut oil, almond butter, and sugar and blend on medium.
- Next, beat eggs into the large bowl and place off to the side.
- In a medium-sized bowl, combine almond flour, baking soda, baking powder, and sea salt.
- While blending, slowly pour in your dry ingredients into the large bowl containing the creamed coconut oil, almond butter, sugar, and eggs for 3 minutes or until a dough forms.
- Cover the bowl with a lid (or tin foil) and place it into the refrigerator for 1 hour.
- Remove the bowl from the refrigerator and roll dough into 1-inch balls and place onto the prepared baking sheet.
- Using a fork flatten balls in a criss-cross pattern and bake in the preheated oven for 10 to 12 minutes or until browned.
- Cool completely on a wire rack before enjoying! Repeat steps 7 and 8 until complete.