*These Almond Butter Cookies are vegan, gluten-free, refined sugar-free, and protein-packed.*
You didn’t think I’d go a while without posting something sweet, did you? Of course not. You know me; I can’t help having a treat here and there. “In moderation” is always my philosophy…and nowadays, I try to make my treats a little healthier by reducing or cutting out refined sugar; or by baking with gluten-free flours whenever possible.
Today’s cookie recipe is from Gwyneth Paltrow’s second cookbook, “It’s All Good.” It is gluten-free, refined sugar-free, and animal product-free (it’s vegan). It tastes like a soft, chewy peanut butter cookie, minus most of the junk. So, all in all, the cookbook = not-so-good reviews from the best food critics. The cookies from the cookbook = thumbs up from the worst critics – my family!
If you’re on a diet or eating “clean” but are desperate for a treat, better to cheat with these than anything else. C’mon, don’t tell me you don’t cheat? Well, just in case you did cheat, cheat wisely and cheat with better treats like these. Half the guilt, double the goodness!
- 170 grams (1-1/2 cups) gluten-free flour
- 2 grams (3/4 tsp) xanthan gum [if your gluten-free flour does not include xanthan gum]
- ½ teaspoon fine sea salt
- 3 grams (1 tsp) baking powder
- 250 ml (1 cup) raw almond butter
- 250 ml (1 cup) maple syrup
- 1 teaspoon pure vanilla extract
- coarse sea salt flakes for garnishing [I used Maldon]
- Preheat the oven to 350 F (180 C) and line two cookie sheets with parchment paper or silicon mat.
- Whisk together the dry ingredients: flour, fine sea salt, and baking powder.
- In a separate bowl, whisk together the wet ingredients: almond butter, maple syrup, and vanilla extract.
- Throughly combine the wet and the dry ingredients until smooth.
- Using two spoons or your bare hands, form the dough into small balls, each about the size of a rounded tablespoon.
- Place them on the cookie sheet, 2 inches apart, so they will have room to expand.
- Wet your palms with water and press down on each cookie, smoothing the edges so each is a nice disk.
- Sprinkle each cookie with some sea salt flakes.
- Keep one tray in the fridge while you bake the first batch. I find the results much better when the cookies are baked one tray at a time.
- Bake in the middle rack until cookies are fragrant and just firm, about 10 to 12 minutes.
- Let them cool on a rack before serving.