Flourless Almond Butter Cookies: Gluten-Free!

Posted by: Greta Podleski on: February 2nd, 2012  »  10 comments

Melt-in-your-mouth delicious!

(Pictured using crunchy almond butter; I think I preferred the smooth almond butter version.)Gluten-free and (warning!) highly addictive.
  • 1 cup natural almond butter (or peanut butter or a combination of both)
  • 3/4 cup packed brown sugar
  • 1 tbsp ground flaxseed
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/4 tsp salt

Preheat oven to 350 F. Combine all ingredients in a deep mixing bowl and stir VERY WELL using a wooden spoon. Using your hands, roll cookie dough into 1-1/4 inch balls. Place on ungreased cookie sheet 2 inches apart. Press down slightly using the back of a fork. Bake for 12 minutes. Cookies might look underbaked but that’s okay.

Cool on cookie sheet for 10 minutes. Do not try to remove them as they are very soft at this point. Carefully transfer cookies to a cooling rack to cool completely.

Enjoy! Makes 18 cookies

Per cookie: 128 calories, 7.9 g fat (0.5 g saturated fat), 4 g protein, 12 g carbohydrate (9 g sugar), 1.5 g fibre, 12 mg cholesterol, 53 mg sodium

*Yes, these are high in fat, but eating one of these cookies is basically like eating a big spoonful of almond butter, which contains good fats plus some protein. I tried making these cookies with coconut sugar (has minerals! lower glycemic!). They tasted great but were extremely chewy so I would not recommend this variation for those with dentures. Seriously!

Comments (10)

  1. Kay Evans | February 6, 2012 at 7:47 pm

    Thank you, for these gluten free cookies. Can’t wait to go home and make them. Love your books by the way.

  2. Karen | February 13, 2012 at 6:57 pm

    Greta, made these for a party on the weekend. BIG hit with everyone, regardless of their ability to digest gluten! Very good flavour and texture..and despite the fact there is no flour, they looked like perfectly normal cookies.

    PS, your Better Butter chicken was also a smash. I used 4 tbs of Patak’s Tandoori paste and 1 cup yogurt for the marinade as PC no longer makes their tandoori sauce.

  3. Greta Podleski | February 13, 2012 at 8:37 pm

    Karen, that’s great news! And thanks for the Patak’s tip too.

  4. Carol | March 24, 2012 at 6:42 pm

    We stopped eating wheat six months ago, so haven’t had a cookie in all that time. Have used your gluten-free flour blend in muffins and the”Welcome Back ‘Cotta” pancakes, but when I saw a flourless cookie recipe as I was checking out your blog this morning, I had to have a go.

    They have been out of the oven long enough to cool for the mandatory 10 minutes, and then we tasted ONE, still slightly warm. Delicious! Worth waiting six months for. Now the trick will be to make them last. Maybe I’ll put them with my keys…

  5. Allison | May 23, 2014 at 7:46 pm

    I’m eating low glycemic so I am curious if I can use something in place of the brown sugar without altering the success of the recipe. I’m thinking either granulated fructose or maple syrup.

    • Greta Podleski | August 15, 2014 at 1:31 am

      Coconut sugar is similar to brown sugar but sometimes changes the texture of the final product.

  6. Shelley | February 27, 2016 at 2:56 am

    Ladies these were so easy to make and super delicious! Made them with smooth almond butter. Thank you🍘🍘🍘🍘

  7. stefania | February 27, 2016 at 12:08 pm

    Hi ladies, if you turned your 3/4c brown sugar into 1/4c or less into coconut sugar would allow for more. And if you took the egg away and made a flax egg the vegans in the world would make them. I also agree that smooth almond butter is better or even sunflower seed butter . Just some thoughts

    • Greta Podleski | February 27, 2016 at 12:36 pm

      Hi! Do you mean reduce the sugar from 3/4 cup to 1/4 cup coconut sugar? Unfortunately, it isn’t that easy in baking. The dough would be a sticky, soft mess. I think all vegans know about the “flax egg trick” :) But non-vegans might not want to use a “flax egg.” Also, it’s possible that omitting the egg in the recipe won’t work. Not every recipe works well with the “flax egg” substitution. It’s chemistry, and depends on the other ingredients involved in the recipe. I personally love sunflower butter and use it all the time! And I’ve used it very successfully in this recipe. Greta

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