Gluten Free Almond Butter Snack Cookies
These cookies are rich, nutty, and satisfying in a way that feels almost too good to be true for a treat with no wheat flour in sight. The secret is a double hit of almond — creamy almond butter for chew and depth, plus almond flour to give the dough just enough structure without any gluten needed. Brown sugar adds a subtle caramel warmth, and the classic fork crosshatch press makes them look like the real-deal cookies you grew up eating. Toss in some dairy-free chocolate chips and you've got a snack that genuinely competes with anything from a bakery case. The batch makes 16 cookies, so there's plenty to share — or not. Just keep in mind they're delicate straight out of the oven, so that five-minute rest on the pan is non-negotiable before you move them. Once cooled, they firm up beautifully and hold together like a dream.
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Learn more →Ingredients
16 servings
- 1 cup creamy almond butter
- ½ cup almond flour
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, stir together the almond butter, almond flour, brown sugar, egg, vanilla extract, baking soda, and salt until a uniform, slightly sticky dough forms. Fold in the chocolate chips, if using.
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