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    Super Almond Butter Cookie Recipe

    Growing up, peanut butter was a staple in our household. My dad loved to make me waffles with peanut butter and whipped honey. Quiet possibly one of the most delicious breakfasts on the planet. I also was a chunky kid not matter how much I excercised in competitive gymnastics! ;) Thankfully, us kids of the late 70's, 80's and 90's are now the millennials who are the game changers when it comes to the food industry! We know what didn't work for us, and we're changing it! Guiltless Superfoods is so honored to be part of this food revolution! And we are also stoked that we can make our two sons a very similar delicious breakfast that I grew up eating, but now with much healthier alternatives that won't totally spike their blood sugar, cause inflammation in their bodies or give them sugar crashes. Waffles made with Guiltless Superfood Seed Flour, almond butter and raw honey is what our boys will enjoy, and they will never know what that processed alternative Eggo waffle tastes like...... until their first sleepover right?! ;) 

    Just like the healthier alternative to that favorite breakfast, here is the healthier alternative to a favorite cookie. Turn that old peanut butter cookie into a now Super Almond Butter Cookie with this delicious recipe! Not only are these cookies loaded with healthful benefits from our Superfood Seed Flour, but we've added superfood organic, unrefined coconut oil, too! They are soft and chewy with a buttery + slightly aromatic coconut flavor! Deeelish! These are no ordinary cookies - these are super cookies!! 

    *We've made these yummy cookies with chopped almonds, and without the chopped almonds, as well. Both ways are delicious, but we decided we prefer them without. Just keeps them with a really creamy and smooth texture throughout. 



    1 cup creamy almond butter

    2 tbsp organic, unrefined coconut oil

    1 organic egg

    1 tsp vanilla extract

    1 cup organic coconut palm sugar

    1 cup Guiltless Superfood Seed Flour

    1/4 tsp baking powder 

    (*Optional 1/2 cup chopped almonds. If you're adding them, fold them at final step of dough OR just sprinkle on top of cookies before baking for a garnish) 


    All you need is a large mixing bowl and a whisk! 

    Preheat oven to 350 degrees. 

    Add your wet ingredients and coconut sugar to the bowl and whisk until smooth. Add in dry ingredients: flour and baking powder. Whisk again until all combined. 

    Line two cookie sheets with parchment paper and spray with cooking spray (even though the parchment is non-stick, I will spray anyway just to make sure my cookies don't stick and break apart when loosening with spatula).

    Using two tablespoons, drop balls of cookie dough on your lined sheets. I like to do just two cookies per row to make sure to give them plenty of room. They will spread out a bit. Do this process on a surface other than your oven, as the oven will start to melt the coconut oil. 

    After all the balls of dough are on your cookie sheets, gently press them down with the palm of your hand, making a thick round circle. You want them thick, not thin.

    Bake for 9-10 Minutes


    This batch has the chopped almonds mixed into the dough.