These almond butter cookies have a crisp, crunchy texture and are gluten-free.
Why this recipe works
- Oats add just enough binding to keep these cookies together while still letting them be light and crisp (and gluten-free).
- Vanilla and brown sugar compliment the flavor of the almonds and give the cookies a depth of flavor.
- Leftovers can be smashed up and sprinkled over vanilla ice cream for a repurposed treat.
Note: These cookies will look slightly under-baked when you take them out of the oven but they will harden as they cool, so leave them on the baking sheet for at least 15 minutes before moving.
- 3/4 cup old fashioned oats (gluten-free, if using)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted no-stir almond butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
In a small bowl, whisk together oats, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream together almond butter, brown sugar, and sugar until well mixed, about 2 minutes. Add add egg and vanilla and beat to combine. Beat in oat mixture. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.
Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Portion out dough by the rounded tablespoon, lightly rolling each portion of dough together in your hands to create a smooth ball. Place balls on baking sheet and bake just until brown at the edges, about 15 minutes. Let cool completely (see note.)
stand mixer or electric beater, baking sheet, parchment paper