Everyone loves my flourless peanut butter cookies so I thought it would a be great idea if I tried almond butter instead of peanut butter. Well, it was a nice thought. The problem would have been obvious to me if I had stopped to think about it, but I'm more of a dive right in kind of girl. If you've used almond butter you know that it has a much looser texture because of the amount of oil that's in it. The cookies tasted great but they didn't hold together at all. It was just a pile of delicious crumbs. Take 2. What can I do to make them hold together but still be gluten free? Coconut flour? Yes! They were a big hit. We don't have a gluten issue around here, but I have so many friends who do that I like to serve a gluten free option with dessert. This is a good one to have for just such occasions. Here's what you'll need:
- 2 C almond butter
- 2 C dark brown sugar
- 1/2 C coconut flour
- 2 eggs
- 2 tsp baking soda
- 1 tsp vanilla
- 1/8 tsp almond extract
- 1 C sliced almonds
Start by mixing the almond butter, eggs, sugar, vanilla, and almond extract in a bowl. It's easy enough to combine just using a fork so there's no need to bring out the mixer. In a separate bowl, combine the flour and the baking soda. Now here's the complicated part, mix the dry ingredients with the wet ingredients. Yep, that's it. I will say that at this point it's easier to use your hands because it's a stiff dough. Once you have it all combined, add the sliced almonds. Spoon them onto cookie sheet and bake at 350 degrees for 15-20 minutes or until the cookies start to get brown around the edges.
I love the triple dose of almond in the almond butter, sliced almonds, and almond extract. I think of the as the more grown up and sophisticated cousin of the peanut butter cookie. They're pretty too.
Enjoy!
Lynn
