Almondy Almond Butter Cookies

Almondy almond butter cookies
Gluten-free almond butter cookies await.

Rumor has it baking weather is just around the corner. Though you'd never know it by looking out the window here in Southern California. Texting skateboarders whip by in short shorts, bikini clad surfer girls are paddling out on their long boards, and jewel-studded flip-flops remain the shoe du jour. It feels more like July than September. It's hot.

And it feels good.

It was a coolish summer for those of us on the South Bay coast. June Gloom stuck around long past its expiration date. Until this week, in fact, I was walking my morning ritual loop in my thickest hooded sweatshirt, fingers tucked up inside the sleeves for warmth (what visitors to Los Angeles assume is smog is actually fog that hugs the coast, blanketing our beaches- and west side- with a fuzzy soft marine layer). It's lovely for baking. But chilly for fingers and toes.

So I bake. In UGGs.

And my latest experiment is cookies.

Just because.

Sprouted almonds
Sprouted almonds. Crisp. Delightful. Almondy.

I used sprouted almonds in this almond cookie recipe. I found them at Whole Foods. Sprouting nuts, beans, and seeds makes them more digestible. More nutritious. And I think, more flavorful. If you'd like to try sprouting your own batch of almonds, here's a post how to do it yourself- sprouting almonds is as easy as one, two, three. You just need a little time for soaking. And you should dry roast them on a cookie sheet, to crisp them up.

No big whup.

Almondy almond butter cookies
Lightly chewy and almost crunchy, these almond cookies are a nutty treat.

A note about my cookie experiments. I made these gluten-free almond cookies with variations. And each batch was slightly different. First I experimented with almond butters. I used a grainy, raw almond butter in the first batch, and a smooth roasted almond butter the following day. The verdict? We preferred the raw almond butter, hands down. The graininess gave the cookies a pleasant texture. The sweeter taste of the raw almond butter allowed me the option of using no sugar- which brings me to my second experiment.


I sweetened the raw almond butter cookie dough with pure maple syrup. Result? Gently sweet enough (especially if you've been off cane sugar for awhile, like me). So I'll include instructions below for making these cookies cane sugar-free.

The roasted almond butter had a less sweet, deeper roasted almond flavor that was complemented by light brown sugar. So that batch took advantage of all the goodness that brown sugar brings to gluten-free baking- it caramelizes, browns to golden goodness, and adds crunchy-cookie texture. This batch was crisper. And yes, sweeter.

I also made a batch with dark chocolate chips. Do I have to say it?

They were Steve's favorite.

So mix it up- add dark chocolate chips to half a batch. Or not. Just go with sprouted almonds, if you prefer. Experiment with brown sugar or maple syrup. Raw or roasted almond butter.

But most of all, Babycakes, be happy.

Fall is for baking.

Even if you have to do it in a bikini.

Almondy almond butter cookies
Gluten-free almond cookies with sprouted almonds.

Almondy Almond Butter Cookies Recipe

Originally published September 2011.

I'll give you the basic recipe here, the one with brown sugar and roasted almond butter. See notes at the end of the recipe for alternative ingredients, including sugar-free.


1 cup sorghum flour (or brown rice flour, if you must)
1/2 cup GF buckwheat flour or almond meal
1/2 cup tapioca starch (or potato starch)
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
3/4 cup almond butter
2 large organic free-range eggs, beaten
1 cup organic light brown sugar
4 tablespoons organic coconut oil
2 teaspoons almond extract
2 teaspoons vanilla extract
1/2 cup chopped sprouted almonds (and more for decorating tops)
1/2 cup dark chocolate chips- optional


Preheat the oven to 350ºF.

In a large mixing bowl, whisk together the brown rice flour, buckwheat flour, tapioca starch, baking powder, xanthan gum, and sea salt. Make a well in the center and add in the almond butter, beaten eggs, brown sugar, coconut oil, and almond, vanilla extracts. Beat to combine.

The cookie dough will start to stick together and become almost taffy-like. When the dough is thoroughly mixed, add in the chopped almonds (and dark chocolate chips, if using) and stir to combine.

Using an ice cream scoop, scoop a golf ball sized wad of dough and roll it between damp hands. Place it on a baking sheet. Press down lightly. Add a few halved almonds to the top and press in gently. Repeat for the remaining dough, making 24 cookies. My cookie sheet fit twelve cookies, so I baked these in two batches.

Bake in the upper third of a preheated oven for about 20 minutes, until set and slightly crisp (they also crisp as they cool).

Cool on a wire rack. Store a few in a jar, if you like, for immediate gratification; but I recommend wrapping cookies in twos, bagging and freezing them for preserving best texture and taste (you know how weird gluten-free goodies get).

Makes 24 cookies.

Recipe Source:

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Notes on Options:

Raw almond butter is fabulous in this recipe. Its sweeter, grainy texture really adds a layer of pleasure to every bite. You might also achieve this by using almond meal instead of the buckwheat flour.

Sprouted almonds can be found at Whole Foods- they are dry and crisp. Or you can make your own and dry them on a baking sheet.

I loved this recipe with pure maple syrup (as I gave up cane sugar, if you remember). The maple syrup adds a subtle sweetness to these nutty cookies that I really appreciate- especially in the fall. If you are used to the sweet punch of sugar, maple might be too subtle for you. So go with the brown sugar. But if you are going sans sugar these days, try it with 3/4 cup maple syrup.

Vegans and egg-free bakers: I have made almond cookies using Ener-G egg replacer (remember these nutty crunchy cookies with almond flour?) and they turned out beautifully- so I expect these would translate well to egg-free, too.

Tip: If the cookies puff up and you prefer a thinner, crisper cookie, try this. Smack them with a spatula after you remove the baking sheet from the oven. Then move them to a wire rack to cool.

Almondy almond butter cookies
Hungry, Darling? Have a cookie.

More GF almond cookie goodness from food bloggers:

Kalyn's Kitchen: Sugar-Free Gluten-Free Triple Almond Cookies
Tasty Eats at Home: Flourless Almond Butter Cookies


Annie @ Naturally Sweet Recipes said...

These look delicious! I love almonds.
Thank you much!

teresa said...

Oh my gosh, I actually have all the ingredients!! I can't wait to try these. I'm going to take the time to sprout some almonds first.
I'm trying my first gluten free flour replacement in a recipe I've already done. I got your recommended Pamela's flour and feel confident to try it.
You have helped me and my family so much!! I love telling people about this site. They are always grateful.
thank you!!

Kalyn said...

Your photos are gorgeous. I've never had raw almond butter but it sounds wonderful.

Shirley @ gfe said...

I love these cookies and I love your phrasing, "gently sweet enough." Isn't it something how we can't really taste the natural sweetness of ingredients until we let go of the cane sugar? I've never sprouted almonds before, but I will now and I'll make these cookies, Karina. I retweeted Kalyn's tweet about these cookies before I'd even seen them because I know how divine all your recipes are! Thanks so much for the link love to my Almond Peanut Butter Cookie S'mores, too, dear. :-) I made those using peanut butter for a friend who adores peanut butter cookies, but I've made them many times since with just the almond butter. I absolutely prefer almond butter over peanut butter, even the raw kind.


Isa said...

Karina, I did not know that using sprouted almonds in baking would work! I supposed I always assumed they would hold too much moisture and make the cookies gummy. I will have to try using ground sprouted almonds for almond meal. I am sure it would make them way easier to digest. How could I not have considered that before? Thank you, Karina! I will have to try that soon.

Don't you love almond butter as sweetener/moistness in baking? I am so happy I can eat almonds again! Now I just need to make sure not to overdo it!!

Karina Allrich said...

Thanks, Everyone! The sprouted almonds I found were dry and crisp. So if you sprout your own almonds, drain them well, and spread them on a baking sheet to dry roast them in a low-to-moderate oven.

Leanne @ Healthful Pursuit said...

Oh my goodness, I want to live where you live. It sounds so amazing! If I whiz by on my skateboard can I grab a cookie to go? Love this recipe!

Lynsey W said...

Hi! This is my first comment to your blog- but had to say that these cookies look delish!! With the maple syrup instead of cane sugar they are Clean too- yey, gluten free and clean= a recipe on my to try list :)

Linda said...

As always, I love your pictures, Karina. These cookies look lovely and delectable. My husband can't eat peanuts, but enjoys almonds and I'm sure he would like these.

Jewelamite said...

These look so amazing! My boyfriend and I are both allergic to gluten and your recipes have been such a help :) I can't wait to make these cookies. If they come out looking pretty I'll have to post a picture on my foodie blog. I love sharing your recipes with my friends and family.

The InTolerant Chef said...

I never even heard of sprouted almonds before, I'll have to give them a try.

Hope said...

Ive never heard of sprouted almonds but these look divine!

Susan @ GlutenlessDining said...

Baking season IS just around the corner! These would make beautiful and perfect gifts for all my GFFs! I can't wait to try them.

Camillia said...

I know this is a little bazaar on a gluten free blog - but do you think this would work if I used wheat flour in place of your flour substitutes?

We are searching high and low for high protein-low sugar snack recipes to kill the OMG-I-just-got-home-and-I'm-starving fits and this one totally fits the bill but the budget at the moment does not allow for buying new excellent flours. Thank-you for all of your wonderful dairy and sugar free inspiration!

Anonymous said...

I have just made these amd we love them! Thank you so much, will be dropping some round to my GFF this weekend. Many thanks! Kara, NZ xxx

Alta said...

These look great. Didn't know sprouted almonds could be found at Whole Foods. Good to know! I've made them myself, but sometimes, you want a cookie today, not tomorrow, after you've taken the time to soak, sprout, and dry out your almonds. LOL Thanks for linking up my cookie recipe!

lauren @ spiced plate said...

These look absolutely luscious. I wonder how it would taste if you used walnuts and walnut butter? hmm... I love sprouted almonds...sometimes I soak my daily almond serving in water before bed so that it's ready for me the next day...they have such a fabulous texture!

Michelle Rollins @ Turning Over a New Leaf said...

Oooh, sprouting nuts. I need to start doing that. I unfortunately don't live anywhere within a 6-hour's-drive radius from a Whole Foods, so that's something I'll need to do at home! :) But I'm up for the challenge.

Junia said...

i just found your blog thru a tweet on your quinoa post and i cannot get over how delicious every recipe looks. i am totally on a quinoa roll lately! i am gluten sensitive and along with so many other (lactose, corn, potato, coconut, beans, avocado, and the list goes on!) and finding clean foodies out there makes me so happy. thanks for sharing your healthy plant based gf foods :D

Kimberley Leanne said...

Oh this is PERFECT timing! 4 years after my Celiac diagnosis I just found out I have a peanut allergy and have been mourning the loss of one of my favourite comfort foods all day. Almond butter cookies will have to be my replacement and I'm so excited to try this recipe! Egg and dairy free as well (also newly discovered allergies!)

Patti Mats said...

Love your blog and check it often. Although no one in my family has celiac disease or is gluten allergic, I suspect it may be the culprit to our various sinus and eczema problems. So, I'm trying to steer away from wheat and sugar as much as possible. Thank you for all your details and substitution advice. They are super helpful. I've found other GF recipes but many still use regular sugar. Thanks so much for always going for the more healthy options!

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