Is there ever a bad time to make cookies? Sure, tests come up and it’s probably better to prioritize work over baking, but you can’t forego the things that bring you joy! I’m still waiting for the day where I discover something better than a warm cookie fresh out of the oven. It’s like Heaven on Earth.
And the other day, I was given the perfect excuse to whip out my tiny whisk and beloved roll of parchment paper. Tucked behind boxes of instant oatmeal (lol I buy it in bulk), I discovered an unopened jar of almond butter and was immediately inspired to make these delightful almond butter cookies! They are almost a hybrid between an amaretti and a peanut butter cookie! And best of all, they are gluten-free and dairy-free! Need I say more?
Not to mention, these cookies have all the almond(y) goodness from a hefty dose of almond extract. To be fair, Zach and I couldn’t come to an agreement about how much almond extract to add though, so while I recommend 1/2 tsp for this recipe, if you are an almond extract enthusiast like Zach, feel free to double the amount and let me know how they taste! Regardless of where you stand on the almond extract debate though, you’re bound to fall head over heels in love with these rich and chewy, gluten-free cookies…especially the cinnamon glaze. All I can say is that I’ll be using this recipe as an excuse to bake more often!
- 1 cup creamy almond butter
- 1/2 cup coconut sugar
- 3 tbsp coconut flour
- 1 egg (at room temperature)
- 1/2 tsp baking soda
- 1/2 tsp almond extract
- 1/4 tsp salt
For the icing:
- 1/2 cup powdered sugar
- 2 tbsp almond milk
- 1 tsp cinnamon
- Start by preheating your oven to 350 degrees and lining a baking sheet with parchment paper.
- As the oven warms up, mix the egg, coconut sugar, almond butter, and vanilla into an even consistency.
- In a separate bowl, whisk together the coconut flour, salt, and baking soda and mix into the wet ingredients until a thick dough should start to form.
- Taking a tablespoon of dough at a time, roll the dough into balls and space 1 to 2 inches apart on the baking sheet.
- Using the palm of your hand, press down the dough balls slightly as the cookies will not spread very much in the oven.
- Place the cookies in the oven and bake for 9-10 minutes until the edges begin to turn golden and small cracks begin to form in the dough.
- Once you have baked all the cookies, transferring them to cool on a wire rack while you begin working on the cinnamon glaze.
- In a medium-sized bowl, combine the powdered sugar, cinnamon, and almond milk and whisk the ingredients until all the powdered sugar has dissolved.
- Using a spoon, drizzle the glaze over the top of each cookie. The glaze will harden at room temperature, though you can always pop them in the fridge for 20 minutes as well!
These cookies are best stored at room temperature and can be enjoyed for up to a week after baking! I hope you enjoy these cookies and would love to know if you make the recipe!