Food, RECIPES, Recipes, Dessert, Desserts, Motherhood, Kids, Home & Family, Gluten FreeMlle Juleshealthy, treat, sweets, chocolate, gluten-free, grain-free, sweet laurel, cookbook, cookie, lifestyle, snack, coconut sugar, almond butter, activityComment

Homemade Almond Butter Cookies

Food, RECIPES, Recipes, Dessert, Desserts, Motherhood, Kids, Home & Family, Gluten FreeMlle Juleshealthy, treat, sweets, chocolate, gluten-free, grain-free, sweet laurel, cookbook, cookie, lifestyle, snack, coconut sugar, almond butter, activityComment
Homemade Almond Butter Cookies

I can admit that I’m more of a cook than a baker, but I do like to indulge in a sweet treat every so often. The truth is, although it may seem like there are healthy options for cookies or brownies out there, there’s nothing better than homemade.

I like to have a healthy treats in reach so that I can make good choices. Also, I think it’s a great way to model healthy behaviour for my children. We actually make this recipe for almond butter cookies together. I like to let them set everything out, measure it all and scoop. We create stations and divvy up the tasks for my 3 kids. It’s super fun!

almond-butter-cookies

I love that this recipe is gluten-free and grain-free, because I feel if I’m going to cheat on a treat it’ll be bread (I am a baker’s daughter after all!). The ingredients in this recipe are pure, for example the coconut sugar is a good fat and is packed with a type of dietary fibre that helps keep your gut healthy. There are benefits to eating cookies after all! I enjoy an almond butter cookie with a warm cup of green tea… it’s the ultimate treat.

almond-butter-cookies

Almond Butter Cookies

INGREDIENTS

  • 1 cup creamy almond butter

  • 1/2 cup coconut palm sugar (or maple syrup)

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 cup semi-sweet or dark chocolate chips 

almond butter cookies by blogger mademoiselle jules gluten free

INSTRUCTIONS

  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

  2. In a large mixing bowl, add the almond butter, coconut sugar, eggs, vanilla extract, baking powder and baking soda. Mix together until very well combined. Add in the chocolate chips and continue mixing until fully combined.

  3. Measure out 1-tablespoon sized ball of cookie dough onto the prepared baking sheets. Place cookies 2 inches apart. Bake in two separate batches at 350°F for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely before serving.

So here’s what I’ll say about the cookies before you dive right in: I like to bake them just under slightly, because I love when they come out moist. If you overbake the cookies, they might end up dry and crumbly. The recipe was inspired by Sweet Laurel by Laurel Gallucci and Claire Thomas.

*Store in a sealed container at room temperature for up to 5 days, or in the freezer for at least two weeks! I keep them in a cookie jar on the counter to keep them fresh and decorate the space

Photography by Patricia Brochu