Chewy Almond Butter Cookies
This is my first blog post in almost eight months, it feels good to be back but it’s also taking some time to fall back into the groove. I was sick the last half of 2020 and I am continuing to do treatments to aid my physical and mental healing. After the new year I was able to start cooking and baking again in moderation and I can’t begin to tell you how amazing it felt to be able to once again do some things that I love.
I’ve always enjoyed baking especially cookies but since removing gluten and most grains from my diet I have not been baking very much. Although I did develop a few recipes for cakes and quick breads, I really wanted a few amazing cookie recipes. My sister made pumpkin spice snickerdoodle cookies recently and it made me remember an almond butter cookie recipe I had seen in one of my food magazines. I decided to try and replicate it but change the ingredients and measurements to make it gluten, dairy and nut free. I made this almond butter cookie recipe three times and the third time this almond butter cookie fit the criteria perfectly; a soft, chewy, flavorful cookie. I have found it pairs very well with a fresh cup of coffee or your favorite flavor of hot tea.
Thank you for visiting my second most favorite place, Emma’s Daily Bread. Cheers to a happy & healthy day!
Chewy Almond Butter Cookies
Ingredients
- 1 Cup brown sugar Packed
- 1/3 + 1/4 Cups Butter Melted I used Vegan Butter & fav brand is from Myoko's. Coconut oil would also work well.
- 2 TBSP Creamy Almond Butter Unnsweetened
- 1 Large Egg Beaten
- 1 tsp Lemon Rind Grated
- 1 tsp Vanilla
- 4.75 OZ Cassava Flour (approximately 1 cup) Otto's is my favorite brand & I've found that it bakes very similarly to all-purpose flour
- 1. 5 OZ Arrowroot Flour
- 1 tsp Baking soda
- 1.5 tsp Cinnamon Divided
- 1/2 tsp Salt
- 2 TBSP Coconut Sugar
Instructions
- Preheat oven to 350 degrees. Grease cookie sheet with coconut oil or butter.
- Always mix dry and wet ingredients in separate bowls. In a medium bowl beat brown sugar and eggs till light and fluffy. Then add melted butter or coconut oil, beat until well combined. Last mix in lemon zest and vanilla.
- In another small bowl, mix both flours, 1/2 tsp cinnamon, salt and baking soda.
- Add dry ingredients to wet ingredients, hand mix with a large spoon or spatula than mix well with a hand beater. If you use the hand beater before mixing wet/dry ingredients with a spoon you will end up with a cloudy mess.
- Cover bowl with saran wrap or cotton kitchen towel and place in the refrigerator for 45 minutes. If you skip this step the cookies will be very flat once baked.
- Mix 1 tsp cinnamon and 2 TBSP coconut sugar in a small bowl.
- Once cookie dough has been refrigerated for 45 minutes you may start baking cookies. Fill a tablespoon with cookie dough, then roll it in your hand to make it perfectly round and then roll it in the cinnamon/sugar mixture and place onto cookie sheets. Leave approximately two inches between each cookie.
- Bake at 350 for 10 minutes, remove pan from the oven and let rest on the countertop for couple minutes. Remove cookies from pan and place onto cotton kitchen towel to cool completely. While each pan of cookies are baking, place the remaining dough back in the fridge because the dough softens very quickly. The cookies rise much better while baking if the dough is cold and stiff.