Make delicious, chewy gluten free almond butter cookies using Cup4Cup Flour Blend. With a thin, crisp edge and bottom, these cookies are sure to please everyone. Use Cup4Cup Multi-Purpose Gluten Free Flour or Carla’s flour recipe for dairy-free.
Link You’ll Need:
Gluten Free Almond Butter Cookies Using Cup4Cup Flour
- 1 cup granulated sugar 200 g (or organic for vegan)
- 8 tablespoons unsalted butter* 1 stick/113 g/4 ounces
- 1/2 cup almond butter 120 g
- 1 large egg yolk**
- 1 large egg**
- 1 teaspoon pure vanilla extract
- 1 cup + 2-1/2 tablespoons Cup4Cup Mutli-Purpose Flour Blend* (150 g) or 1 cup Carla's Gluten Free All-Purpose Flour Blend Recipe for dairy-free (134 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten free baking powder Rumford
- 1/2 teaspoon salt
- 1-3/4 cup semi-sweet chocolate chips Kirkland white bag = dairy-free; red bag, not DF (230 g)
Fit your mixer with the paddle attachment, if you have one. Beat together the sugar, butter, almond butter, and egg yolk for 5 minutes on medium speed and until well combined and a little fluffy.
Add the egg and beat for an additional 2 minutes on medium speed and lighter in color.
Add the vanilla until thoroughly distributed.
In a separate bowl, sift together the flour blend, baking soda, baking powder, and salt. Add it all at once to the mixer and beat on medium speed just until combined.
Using the paddle attachment, fold in the chocolate chips. It’s okay if some break down. It provides a nice flavor to the dough.
Lay out a sheet of plastic wrap about 20-inches or more long. Place the dough on the plastic wrap and shape into an 18-inch long log. Wrap tightly and refrigerate at least 10 hours.
When you’re ready to bake some cookies, preheat the oven to 325°F with a rack on the center shelf. Alternatively, freeze mounds of 3 tablespoons worth of dough on a baking sheet. Then, transfer to a gallon zipper storage bag for future baking.
Line a baking sheet with a silicone baking mat or parchment paper.
Scoop 3-tablespoon-mounds of dough using a spring-action scooper (if you own one) onto the baking sheet(s) and bake 16 minutes (19 minutes for thick baking sheets like Chicago Metallic brand) or until the edges turn golden brown.
Remove the baking sheet from the oven and place on a wire rack to allow the cookies to cool directly on the baking sheet for 20 – 30 minutes or until completely cooled, for a chewy texture.
Replace the butter with refined coconut oil or hydrogenated palm oil. They both act like butter without any added flavor. In addition, replace the Cup4Cup Flour with just 1 cup of Carla’s Gluten Free All-Purpose Flour Blend Recipe.
Replace each egg white with 2 tablespoons of liquid from a can of cannellini beans and each egg yolk with 1 tablespoon of fat (butter, refined coconut oil, hydrogenated palm oil).