Are you craving a sweet treat that won't derail your healthy lifestyle? Look no further! These Gluten Free Dairy Free Almond Butter Coconut Flour Cookies are not just a guilt-free indulgence; they're a delightful fusion of flavors that will satisfy your sweet tooth without compromising your dietary needs. With just a handful of simple ingredients, you can whip up a batch of these scrumptious cookies in under 30 minutes. Perfectly chewy, subtly sweet, and oh-so-delicious, they’re sure to become a favorite in your household. Ready to impress your friends and family? Let’s dive into this easy recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 16 cookies
Ingredients
- 1 cup almond butter
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the almond butter and maple syrup. Mix thoroughly using a whisk or electric mixer until the ingredients are well blended and smooth.
- Add the coconut flour, baking soda, and salt to the wet ingredients. Stir carefully until a consistent dough forms. The mixture will be slightly crumbly but should hold together when pressed.
- Allow the dough to rest for 5 minutes, which helps the coconut flour absorb moisture and makes the dough more cohesive.
- Using a cookie scoop or tablespoon, portion out the dough and roll into 16 equal-sized balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently flatten each cookie ball with a fork, creating a crisscross pattern on top, which helps the cookies bake evenly.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The cookies will be soft when first removed from the oven but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Choose the Right Almond Butter: Opt for a natural almond butter without added sugars or oils for the best flavor and texture. The creamier the almond butter, the easier it will be to mix.
- Measure Accurately: For the best results, use a kitchen scale to measure your almond butter and coconut flour. This ensures you have the right consistency for your cookie dough.
- Rest the Dough: Allowing the dough to rest for 5 minutes is crucial as it helps the coconut flour absorb moisture, leading to a better cookie texture.
- Space Them Out: Be sure to leave enough space between the cookie balls on the baking sheet. They will spread slightly while baking, and this prevents them from merging into one giant cookie!
- Watch the Baking Time: Keep an eye on the cookies as they bake. Every oven is different, so start checking them at the 10-minute mark to ensure they don’t overbake.
- Cooling is Key: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
- Storage Tips: Store your cookies in an airtight container at room temperature for up to 5 days, or refrigerate them to extend their freshness. They also freeze well for a quick treat later on!
Nutrition Facts
Calories: 81kcal
Carbohydrates: 6g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
