These Paleo almond butter cookies are kind of like magic. I mean, really. There is no flour of any kind. There are only 5 ingredients that you would never think would work to make a cookie - but they do. And they actually taste pretty darn good.
Before I was on the Paleo diet, I loved peanut butter cookies and it took me a while to get around to trying almond butter. But one day I noticed Costco had it, so I figured I would give it a try. I'm glad I did. I actually like it better than peanut butter. Why do people even eat peanut butter? Oh, probably because it's cheaper. Other than that, almond butter tastes better and is better for you. Win-Win!
These cookies are modeled after some of my favorite peanut butter cookies from my pre-Paleo days. I added some chocolate to this recipe and couldn’t be happier with how they turned out. They are soft, chewy and delicious - everything you could want in a cookie. I even liked it without the chocolate, but why leave off chocolate if you don’t have too? Right?
These cookies were so good, in fact, I ate them for lunch yesterday (not my proudest moment), but they are made with only 5 all-natural ingredients (which made me feel a little bit better about swapping my salad for cookies :). These are also gluten-free and Paleo-friendly and perfect for those that have a peanut allergy.
It’s no secret that I am a sucker for treats, especially baked goods. They have always been my weakness, and for a long time, I would treat them like a “forbidden” food. I would go months – literally, without eating any treats. It was no fun, and when I would finally “allow” myself a treat, I would binge; like eat 5 huge cookies in one sitting.
I finally wised up and realized this was not a lifestyle I wanted to maintain, and I started creating my own treats made with healthy, wholesome ingredients. Now I don’t have to worry about “forbidden” foods, and can enjoy a slice of my decadent 5-Ingredient Paleo Chocolate Pie Recipe with Coconut Crust and not feel guilty about it.
Now with that being said… a “healthy” treat is still a treat. It shouldn’t be replacing any meals, no matter how tempting. It also doesn’t mean that extra servings “don’t count.” Unfortunately, we still have to eat our healthy treats in moderation, and portion control still matters. As I like to tell my children – you have to eat your vegetables before you can have a treat. It is also true for adults, especially if you are working toward weight loss goals.
I had to learn this the hard way. When I first started taking processed foods out of my diet, I got really creative with all sorts of yummy goodies. They tasted great, and they were certainly better for me than other baked goods…but they also weren’t helping out my weight loss goals.
Luckily I learned this really fast and started treating Paleo desserts like they should be treated, and only had them every once in a while (instead of 3 of these cookies before bed every night :).
In conclusion, if you have a night where you eat half the batch of these cookies, don’t beat yourself up – it happens – I’ve done it (more than I would like to admit). Just make sure you aren’t eating half the batch every night – that might not render the results you are looking for.
Enjoy a treat every once in a while, it’s what makes life fun, and it is possible to do that and maintain a healthy weight, it’s just important to remember to make your treat a healthy indulgence and not a nightly sugar binge :).
Do you have a tip for the other readers on how to eat Paleo desserts in moderation? I'd love to hear your thoughts. Please comment below!
These Paleo cookies are flourless, soft, chewy and simple with only 5 ingredients, plus the 2 ingredient optional chocolate topping.
- ½ cup coconut sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp baking soda
- ¾ cup almond butter
Optional Chocolate Topping
- ½ cup dark chocolate chips
- ½ tsp coconut oil
- Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper or a silicone baking mat.
- Mix the egg and coconut sugar together for 2-3 minutes until the mixture lightens in color. This adds air and volume to the cookie, and it helps breaks down the egg protein to help bind the cookie together.
- Add the vanilla and baking soda and lightly mix.
- Add the almond butter, just until mixed. No more than a few seconds. Do not over mix.
- Use medium cookie scoop and drop by rounded tablespoon onto cookie sheet.
- Bake 8-10 minutes until edges start to lightly brown.
- Once cookies are cooled, add chocolate topping to cookies as desired (dipped, drizzle, sandwiched, etc).
Optional Chocolate Topping
Melt together chocolate chips and coconut oil. Microwaving in 30 second intervals to not burn the chocolate is best.
How to Measure
Almond butter is hard to measure in regular measuring cups. I use an adjustable measuring cup because you can push the almond butter completely out.
Working with Nut Butters
- Natural nut butters are different than the commercial spreads most people are used to. The oil separates at room temperature. If you don't mix it, you will have very thin oily stuff on top with a very thick paste below.
- Take an icing spatula and stir the oil down into the solid. Make sure to scrape the bottom and sides of the jar as you do this.
- Take a hand mixer, use only one regular beater, and insert it to the bottom of the container. Once the beater is in, grip the jar tight and mix on low speed. This takes about a minute.
- Be careful not to let go while mixing, or you will have a mess to clean. That goes for the oil too; it must be mixed in first.
- Store natural butters in the fridge to reduce separation. It will get hard, so take it out to soften before cooking.
- It should stay mixed, but if not, just mix again.
- Fat: 11
- Saturated Fat: 3
Keywords: flourless, soft, chewy, simple