Soft & Chewy Almond Butter Cookies
These easy, gluten-free almond butter cookies are naturally dairy-free and egg-free too. They have a delightfully soft and chewy texture with a light almond flavor.
Ingredients
- 1 cup almond butter
- 1/2 cup brown sugar
- 1 egg or flax egg (see notes for egg substitutions)
- 1 cup gluten-free flour or almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional add-ins like chocolate chips, nuts, etc.
Instructions
- Mix wet and dry ingredients separately.
- Combine wet and dry ingredients. Dough will be thick.
- Chill dough for 15-30 minutes.
- Scoop dough and flatten slightly.
- Bake at 350°F for 8-12 minutes until set.
- Let cookies cool completely before eating.
Notes
- For vegan cookies, replace egg with flax egg (1 tbsp flaxseed + 3 tbsp water).
- For paleo cookies, use almond flour instead of gluten-free flour.
- Add mix-ins like chocolate chips, nuts, coconut, etc.
- Refrigerate for up to 1 week or freeze for up to 3 months.