Gluten, Dairy & Refined Sugar Free Almond Butter Cookies!

You know that game that everyone plays, “if you had to choose one food for the rest of your life, what would it be?” If I’m being totally honest, mine would be almond butter. Without. A. Doubt! I literally could eat it by the spoonful, always – I’m obsessed – it’s a problem (that I’m NOT willing to fix, ha!)

Anyways, when Nick saw Rachael DeVaux whip up a classic, soft & chewy peanut butter cookie, he wanted me to make it for him INSTANTLY! I’m always one for improvisation with baking (which I know you’re not supposed to, whoops!) This time, the improvisation using what I had in my kitchen worked liked a CHARM! Nick was popping these cookies in wherever he could, literally he was eating them for breakfast, lol. But, I was totally fine with it because all of the ingredients are AMAZING!

Cookie Done Right: Gluten, Dairy & Refined Sugar Free!

If you guys haven’t noticed yet, I’m a huge sweets person. However, when I eat your traditional sweets, such as typical dairy ice cream or the peanut butter chocolate chip cookie I had at Disney last weekend, my stomach bites back, whoops! There’s always times for those moments though..but at home I love to make what I like to call the ‘elevated’ versions!

This cookie uses almond flour in lieu of regular flour, making it gluten free for all of you fighting celiac. Anybody with a dairy intolerance also doesn’t have to fret as this recipe is dairy free, calling for Lily’s dairy free chocolate, sweetened with stevia, and no other dairy added. Finally, instead of using typical, refined sugar, I opted to use ChocZero Maple Syrup and Stevia as the sweeteners. You can also use pure maple syrup and monk fruit or coconut sugar too!

Cookie Specifics

These cookies are super easy to make, just like everything I make. Honestly cannot do anything too complicated, ever! If you’re looking to create a whole dessert display, definitely check out this Vegan Dark Chocolate Bark to go along with the cookies. Before we jump in, here is a list of the specific products I prefer to use for the recipe: ChocZero Maple Syrup or Pure Maple Syrup, Kirkland Creamy Almond Butter (or any with only almonds & salt, no OILS), Bob’s Red Mill Almond Flour & Lily’s Dark Chocolate Bar. More products I love for this recipe can be found here.

Gluten, Dairy & Refined Sugar Free Almond Butter Cookies!

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Serves: 15 Prep Time: 10 Minutes Cooking Time: 14 Minutes

Ingredients

• Wet Ingredients:
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• 3/4 cup raw almond butter
• Dry Ingredients:
• 2 tbsp stevia or monk fruit
• 3/4 cup almond flour
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 1/4 tsp baking soda
• 1 Vegan Chocolate Bar

Instructions

Cookie Monster Time!

1. Preheat your oven to 325 degrees.
2. Line 1-2 baking sheets with parchment paper.
3. Mix your wet ingredients together (egg, vanilla, maple syrup and raw almond butter.)
4. Fold in dry ingredients.
5. Roll into dough into ~15 balls on parchment paper lined pan.
6. Break your chocolate bar apart, and press each rectangle into each cookie.
7. Bake cookies for 14-18 minutes.
8. Let cool & enjoy!