Made with blanched almond butter and rich coconut oil, these cookies are buttery, smooth, and light. Everything you could ever want in a paleo cookie.
I was inspired to make these cookies right after buying my first jar of blanched almond butter. After my first spoonful, I was hooked. I couldn’t believe I had waited so long to try blanched almond butter. It’s similar to regular almond butter, but smoother in texture, and slightly sweeter in taste. As I was eating it, I kept on thinking what wonderful cookies they would make.
So, with a little bit of experimenting, I created this simple, but incredibly delicious and satisfying white almond butter cookie. The maple syrup perfectly compliments the light sweetness of the almond butter and the vanilla extract helps bring all of the flavors together.
Eat these cookies plain for a satisfying healthier dessert, or add chocolate chunks or dairy-free caramel for a more indulgent treat. I ate them both ways, and honestly, I don’t know if I could pick a favorite. Although these cookies with chocolate chips are slightly reminiscent of sweet martha’s cookies. And if you’ve ever had sweet martha’s cookies, then you know how amazing you are. So yeah, you might want to try these with chocolate chunks.
Inspiration to spice up your cookies:
Above on the left-hand side, I covered these cookies with Against All Grain’s dairy free caramel, which is TO DIE FOR! Seriously tastes just like regular caramel, but without the dairy and only simple, wholesome ingredients. Often times I use coconut oil instead of palm shortening, and the caramel still turns out wonderful. On the right hand side, I melted some dark chocolate in the microwave for about 20-30 seconds, covered in water so that the chocolate wouldn’t burn, then poured the majority of the water out, and voilà this delicious chocolate sauce! Then I sprinkled them with sea salt. The cookies stacked on top of one another like that kind of reminded me of pancakes, especially with all of that chocolate drizzle! But don’t worry, these are most definitely cookies. Moist, scrumptious cookies!
Often times I like to make the dough ahead of time, and then store it in the fridge, only making 2 to 3 cookies at a time. That way I don’t go crazy and eat half the batch in one sitting. Also, it makes it so I can always eat fresh and warm cookies, which, let’s be honest, we all prefer anyways!! There’s nothing like a warm gooey cookie with a little netflix on a Saturday night. Or really any night of the week for that matter!
Perfect Paleo White Almond Buttery Cookies
Made with white almond butter and rich coconut oil, these cookies are buttery, smooth, and light. Everything you could ever want in a paleo cookie.
- 1 cup Blanched Almond Butter or 270 grams
- 2 tablespoons coconut oil melted
- 1 egg white
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar or 32 grams
- 1/4 cup maple syrup or 72 grams
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
In a large bowl, mix the almond butter and the egg white together.
Add the vanilla extract, coconut sugar, maple syrup, salt, baking soda, and melted coconut oil. Stir well and place bowl in the fridge for at least 20 minutes. Meanwhile, preheat your oven to 350 F or 175 C.
Form circular balls with your hands, and place on a parchment paper lined baking sheet a few inches apart because the cookies will spread out while they bake. Bake for 10 to 12 minutes. Cookies are done when they start to take a light golden brown color on top.
Let them cool for at least 10 minutes. Bon appétit!
Cookies à la purée d'amandes blancs
Des cookies moelleux, legers, et pas trop sucrées! La gourmandise parfaite pour ceux qui essaient de manger bien!
- 270 grammes de purée d'amandes blancs
- 1 blanc d'oeuf
- 16 grammes de l'huile de coco fondu
- 1 c. à café d'extrait de vanille
- 32 grammes de sucre de coco
- 72 grammes de sirop d'érable
- 1/4 c. à café de sel
- 1/2 c. à café de bicarbonate alimentaire
Dans un saladier, mélangez la purée d'amandes et le blanc d'oeuf ensemble.
Ajoutez l'extrait de vanille, le sucre de coco, le sirop d'érable, le sel, le bicarbonate, et l'huile de coco et mélanger jusqu'à ce que vous obteniez une pâte homogène. Puis, mettez-le au frigo pendant au moins 20 minutes. En attendant, préchauffez le four à 180 C.
Formez les boules de pâte avec vos mains et mettez-les sur une plaque de cuisson recouverte de papier cuisson. Ne les mettez pas trop proches les unes les autres, parce qu'elles vont s'étaler.
Mettez-les au four entre 10 et 12 minutes. Ils seront prêts quand ils ont une couleur dorée.
Laissez-les refroidir pendant 10 minutes. Bon dégustation!
Products to help make the magic happen: