Sweet and Salty Almond Butter Cookies

Almond butter cookies with chopped almonds and a coarse Himalayan salt topping

Vegan & Gluten-Free Almond Butter Cookies

These protein-packed almond butter cookies are absolutely divine! An easy, healthy, satisfying cookie recipe, perfect for dessert or for an on the go snack.

Nut butter cookies made with a mix of creamy hazelnut butter, peanut butter, and almond butter, topped with coarse Himalayan salt

Makes about 2 dozen

Ingredients

1½ cups gluten-free flour (if the flour doesn’t include xanthan gum, add ¾ teaspoon)

½ teaspoon fine sea salt

1 teaspoon baking powder

1 cup creamy natural almond butter (or any other creamy nut butter of your choice)

1 cup (or less, to taste) real maple syrup

1 teaspoon pure vanilla extract

½ teaspoon coarse Himalayan salt or fleur de sel

Optional: ½ cup chopped almonds for extra crunch

Protein rich nut butter cookies made with a mix of creamy hazelnut butter, peanut butter, and almond butter, topped with coarse Himalayan salt

Instructions

1- Preheat the oven to 350°F and line a large baking sheet with parchment paper.

2- In a food processor blend the flour, fine sea salt, baking powder, the almond butter, maple syrup, and vanilla extract. Mix all the ingredients thoroughly until you obtain a dough.

3- If you opted for the chopped almonds, add them to your dough with a spatula.

4- Form small balls, with two spoons or the palms of your hands, and space them 2 inches apart on the pans.

5- Press down on the cookies to form little disks and sprinkle each cookie with a small amount of coarse salt.

6- Bake until the air is fragrant and the cookies are just firm, 10 to 12 minutes. Let them cool on a rack before serving.

Try my other gluten-free plant-based recipes!