Heartbeet Kitchen
The Friday Five: Incredible Flourless Almond Butter Cookies
June 17, 2016 in Gluten-Free · Sweets · 24 Comments

Incredible Flourless Almond Butter Cookies {heartbeet kitchen blog}Incredible, 5 Ingredient Almond Butter Cookies {gluten-free}

I know what you’re thinking, these are probably just like the standard flourless peanut butter cookies (1 egg, 1 cup pb, 1 cup sugar). I’ve tried those – they’re good, but not great. Average. And I’m not here for average when it comes to baked goods. They always seem a bit dry and lacked a toothsome bite. Pushing down on them with a fork to make a criss-crossed pattern would cause the edges to crack (like this), which causes anxiety for a slight perfectionist.

These flourless cookies….. well, they’re the cookie of my dreams, and I do not say that lightly.

Soft and chewy, with ripples of dynamic flavors.
A sturdy edge with a tender dome, making the perfect pillow for your teeth to sink into.
A sprinkle of salt to bring out the nutty sweetness.
Glossy tops with a ribboned pattern.

Even though there are only five ingredients to a recipe like this, little intricacies can make a big difference when there isn’t much to work with. And that doesn’t mean difficulty, but more the science of slightly changing ingredient quantities and technique to drastically change the outcome. So what makes these so much better than all the other recipes on the internet?  Leave it to the Brooklyn bakeshop, Ovenly (as detailed by Smitten Kitchen), whose Salted Peanut Butter Cookies bring people in droves, to figure out the magic equation for an incredible flourless cookie like this.

  1. Less sugar and nut butter per egg, rather than the classic 1:1:1 ratio.
  2. The intense softness comes from using brown sugar (molasses adds moisture) instead of white. It adds a layer of caramel flavor too.
  3. That picture perfect height and pretty layers comes from using a cookie scoop (the one with a lever that pushes the dough out) to create the balls after freezing the dough for 15 minutes.

Incredible Flourless Almond Butter Cookies {heartbeet kitchen blog}

My adaptations were minimal, scaling down the recipe to make a small batch, one dozen cookies, because it’s just two of us. And used almond butter instead of peanut butter. I’m definitely not against peanut butter, in fact I love it, but I love experimenting with the different textures and flavors of nut butters. And since peanut allergies are so prevalent, I thought almond butter would be an unbeatable alternative.

You’ll mix everything in one bowl, the important thing being the order, which is included in the recipe. What at first seems like a giant blob, whisks into a sticky ball that slowly peels itself away from the edges and holds it shape.

Incredible Flourless Almond Butter Cookies {heartbeet kitchen blog}Incredible Flourless Almond Butter Cookies {heartbeet kitchen blog}5 Ingredient Flourless Almond Butter Cookies

Five ingredients – one bowl – one dozen cookies that are nothing like the standard, in the very best of ways. The vanilla (quality counts!) and coarse salt are super important, so don’t leave them out. Because to every good sweet is a little bit of salt.

If you turn on your oven for one reason this summer, let it be for these cookies (or these ever popular gluten-free chocolate chip cookies ;).  xo!

Incredible Flourless Almond Butter Cookies {heartbeet kitchen blog}Incredible Flourless Almond Butter Cookies {heartbeet kitchen blog}

Incredible Flourless Almond Butter Cookies
Author: 
Recipe type: gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
I recommend using a size 40 cookie scoop for this. It makes the best size cookies, and helps them keep their shape. Worth it for so many cookie recipes, to keep them consistent!
Ingredients
  • 135 grams brown sugar (3/4 cup, lightly packed)
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 175 grams almond butter (3/4 cup)
  • ¼ teaspoon salt (+ additional coarse salt for sprinkling)
Instructions
  1. Preheat the oven to 350°F. Line a rimmed baking sheet (make sure it is not a super dark sheet) with parchment paper.
  2. In a medium bowl, whisk together the brown sugar and egg until smooth. Whisk in the vanilla extract, then the almond butter and until smooth and completely incorporated; you shouldn’t be able to see any ribbons of almond butter It will start to pull away from the sides, and come to a free form glob that holds its shape. (This is kind of like play-doh)
  3. To get those pretty marks on the top and keep the tall height, pop the bowl of dough in the freezer for 15 minutes, covering lightly with a cloth. (Make sure it's in a ball so the edges don't freeze way before the middle) Remove and scoop dough onto cookie sheet.
  4. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 18 minutes on middle rack, until lightly browned on the edges and glossy on top (if you use smaller scoop, bake about 15 minutes). When finished, cookies should be golden at edges. Let set on the sheet for a minute or two before transferring to a cooling rack. Let these mostly cool before eating so the different textures (crisp outside, soft inside) can set up.
  5. Store in covered container and enjoy!

This post contains Amazon affiliate links, which I may make a small commission from should you purchase. 

 

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24 thoughts on “The Friday Five: Incredible Flourless Almond Butter Cookies

    1. amandapaa Post author

      I usually always have these ingredients on hands so makes it easy to make a quick batch! And no overnight “chill” which is a win in my books. :)

      Reply
  1. christine desroches

    These look amazing. I love the sweet and salty mix in my cookies and I’m in total agreement that the classic 1:1:1 isn’t spectacular. These on the other hand… so so so good. I bet these would also make delicious ice cream sandwiches!

    Reply
  2. Sara @ Cake Over Steak

    These sound like perfection!!! I’ve NEVER been a fan of the standard peanut butter cookie. Boring and dry with a bad texture – NO THANK YOU. But these look absolutely amazing and I would love to try them out. Well done!!

    Reply
    1. amandapaa Post author

      Hello! Unfortunately the egg is a must for this recipe because of it’s molecular properties that combine with the other ingredients in just the right way to make these turn out.

      Reply
  3. Cassie

    The thing about some flourless cookies is that they’re a bit too crunchy for my liking! Sometimes they’re really hard to bite into as well–yikes! I really think you nailed the recipe on the head. These almond butter cookies look fabulous!

    Reply
  4. danielle // rooting the sun

    Amanda, I’m quite smitten with the five ingredient feature – it appeals greatly to the minimalistic part of my brain – and it’s a beautiful way to dive right into the kitchen with no delay or excuse! I love the idea of flourless cookies – almond butter is divine. xo

    Reply
  5. Gracie Saye

    Is there any substitute for the sugar? Honey, maple syrupt, stevia (not liquid), or coconut sugar?

    Reply
    1. amandapaa Post author

      Hi Gracie! The brown sugar is a must because of the moisture it adds, and the chemical reaction to the egg to keep them very soft. I haven’t tested the recipe with the others you mentioned.

      Reply
  6. Katharine Rzepecki

    These cookies were so easy to make and 10x better than I had expected them to be! Very easy to scoop out after 15 minutes in the freezer. One of the best/easiest gluten-free cookie recipes I have tried!

    Reply
    1. amandapaa Post author

      You should butter or grease the sheet pan then, to make sure they don’t stick. I would also bake one lever higher up in your oven than your normally do.

      Reply
  7. Patti

    Wow, these were just amazing! I was skeptical but so yummy and easy! Kinda tasted chewy like they had coconut in them. Hmmm….

    Reply

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