Though the Smith family is not grain-free, I occasionally like to turn to coconut flour as an alternative to typical grain flours when making cakes and cookies. The whole family enjoys the soft texture, unique flavor, and slight sweetness of it.
A while back I developed a peanut butter cookie recipe featuring coconut flour. We actually eat it most often for breakfast! It’s a win-win when I can offer my family cookies that are healthy enough for a meal, but delicious enough that we can all enjoy them as a treat.
Looking for more gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
Day 15: Coconut Flour & Almond Butter Cookies, Three Ways
By taking that cookie recipe and substituting almond butter for the peanut, and then adding different ingredients for new flavor combinations, I have three new cookie recipes to share with you. They are easy enough for enjoying often, but special enough for holidays.
I mix up the basic dough in the food processor, though you could also use a mixer. Once the variation’s final ingredients are mixed in, you’ll have a batch of cookies ready in about 20 minutes!
If you’d like to make multiple flavor variations, double or triple the basic dough recipe to have enough for two dozen of each version.
To make these sugar-free, you can substitute your favorite sweetener, but be aware that it will likely affect the texture somewhat. You may also need to substitute sugar-free versions of the mix-in ingredients to reduce the sugar content.
Coconut Flour & Almond Butter Cookies, Three Ways
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
Want more grain-free Christmas cookies? See all the cookies in this series!
Kristen Smith is a Christian, wife to her best friend and high school sweetheart, and mother to a growing brood of sweet little people. She and her family enjoy rural life in northeast Ohio. Her days are spent keeping the home, homeschooling, making real food, gardening, blogging, studying herbalism, working from home as a Lilla Rose consultant, and doing what she can to live a more natural and Godhonoring life. Connect with her on her blog, Smithspirations, where she writes on topics relating to faith, family, and natural living. You can also find her on Facebook, Twitter, and Pinterest, and Google+.
Yum – I love all those options!!!