Almond Butter Cookies Gluten Free Recipes

Steps:

• Preheat oven to 320 F (160 C).
• Cream molten butter and almond butter.
• Stir in egg and sugar, add vanilla.
• Combine flour, salt and baking powder and mix into wet ingredients.
• Knead until well combined and smooth.
• Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.

Steps:

• Whisk the almond and coconut flours in a small bowl.
• Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
• Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.

Steps:

• Preheat the oven to 350°F
• In a bowl, cream almond butter, brown sugar, and white sugar.
• Add egg, baking soda, maple syrup, vanilla extract, and salt.
• Mix well, then stir in almonds and chocolate chips.
• With a teaspoon, scoop out walnut-sized portions of dough and roll them into balls between your palms.
• Place them about an inch-and-a-half apart on a lightly greased cookie sheet.
• Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft and gooey in the middle.
• Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.

Steps:

• Soak raisins in warm water for 5 minutes, then discard soaking water.
• Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
• Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
• Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.

Steps:

• Preheat oven to 350.
• Mix butter, eggs, vanilla extract, almond extract, and honey in a bowl. Whisk until well blended.
• Add almond flour and coconut flour and mix with spoon until well blended and creamy. Texture will be much like peanut butter cookie dough. Add any optional ingredients (nuts, dried fruit, etc) and mix until well distributed.
• Place balls of dough on greased cookie sheet. Bake for 5 minutes, then remove and press with a fork to flatten cookies and make criss cross pattern. Return to even and bake another 10-15 minutes or until golden brown.