Description
These Easy No-Flour Nutty Cookies are a delicious gluten-free treat, packed with wholesome nuts and naturally sweetened with honey or maple syrup. Perfect for a quick dessert or snack, they combine almond butter and a variety of nuts to create a satisfying, crunchy texture without any flour. Baked to golden perfection, these cookies are simple to make and customizable to your nut preferences.
Ingredients
Scale
Wet Ingredients
- 1 cup almond butter
- 1/2 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Nuts
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/4 cup chopped almonds
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, combine the almond butter, honey or maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the baking soda and salt to the wet mixture and mix thoroughly to integrate all ingredients evenly.
- Fold in Nuts: Fold in the chopped walnuts, pecans, and almonds gently to distribute the nuts throughout the cookie dough.
- Form Cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing each about 2 inches apart for spreading. Flatten each cookie slightly using the back of a spoon or your fingers to shape them.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute any nut butter or nuts based on your preference or what you have available.
- For a chocolaty twist, add 1/4 cup dark chocolate chips to the dough before baking.
- These cookies keep well in an airtight container at room temperature for up to 4 days.
- To make the recipe vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
