Coconut Flour & Almond Butter Cookies, Three Ways
These coconut flour & almond butter cookies are easily adaptable to include different flavors and mix-ins. Each is full of flavor and grain-free!
Servings: 24 cookies
Calories: 101kcal
Equipment
- Mixer or food processor
- Baking sheet or stone
Ingredients
Coconut Flour Almond Butter Basic Dough
- 1/2 cup butter softened
- 1/2 cup almond butter
- 4 eggs
- 1/2 cup unrefined cane sugar
- 1/4 teaspoon salt
- 1/2 cup coconut flour
Snickerdoodle Ingredients
- 1 1/2 teaspoon vanilla extract in the dough
- 2 teaspoons cinnamon in the dough
- 2 teaspoons sugar sprinkled on top
- 1 1/2 teaspoons cinnamon divided (sprinkled on top)
Chocolate Coconut Ingredients
- 1 teaspoon vanilla
- 1/2 cup chopped dark chocolate
- 1/2 cup shredded coconut
Cranberry Almond Ingredients
- 1/2 teaspoon almond extract
- 1/2 cup sweetened dried cranberries
- 1/2 cup chopped or sliced almonds
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375° F.
- Place butter and almond butter in the food processor or mixer bowl and blend until well combined.
- Add eggs and extract for the cookie variation you are making and mix well.
- Add salt and coconut flour, and mix until well combined.
- Add remaining ingredients for the cookie variation and stir in. Let the dough rest for 5 minutes so that the coconut flour can absorb the moisture in the dough.
- Drop the dough by tablespoonfuls onto an ungreased cookie sheet or baking stone. Bake in the preheated oven for about 12 minutes, or until lightly browned on top. Remove from oven and cool on the pan for 5 minutes.
- Remove the cookies from the pan and leave to cool on a wire rack. Enjoy!
Notes
Nutrition facts are for the base cookie recipe only. Actual nutrition values will vary depending on which additional ingredients you use.
Nutrition
Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 74mg | Potassium: 49mg | Fiber: 1g | Sugar: 5g | Vitamin A: 158IU | Calcium: 23mg | Iron: 1mg