Can I make almond butter holiday cookies [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make almond butter holiday cookies [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is almond butter holiday cookies [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does almond butter holiday cookies [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Almond Butter Holiday Cookies
[Vegan, Gluten-Free]

JK By: Julie Van den Kerchove

Author Bio

Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb... Read More

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Discover more recipes with these ingredients

Almond Butter Holiday Cookies [Vegan, Gluten-Free]

10 - 15

Dairy Free

Vegan

No Christmas party or holiday meal is complete without these gluten free Almond Butter Cookies. They make a great substitute for traditional Christmas cookies, which are often loaded with refined sugars, gluten and unhealthy fats. Serve them as they are – buttery smooth cookie dough pleasure! – or dehydrate them... Read More

Ingredients You Need for Almond Butter Holiday Cookies [Vegan, Gluten-Free]

1/2 cup almond butter
1/2 cup almond meal
1/4 cup coconut oil
1/4 cup coconut flour
5 tablespoons date paste
20 drops of pure liquid stevia (or extra date paste)
1 teaspoon of pure vanilla extract
5 drops of almond extract (optional)
1/8 teaspoon of Himalayan Crystal salt or sea salt

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How to Prepare Almond Butter Holiday Cookies [Vegan, Gluten-Free]

Warm up the coconut butter until it turns into liquid coconut oil. Remove the oil from the stove and let it cool down.
Combine almond butter, almond meal, coconut oil, coconut flour, date pasta, Stevia, vanilla extract, almond extract and salt in the food processor. Mix until all the ingredients turn into a big cookie dough ball.
Form the cookie dough into forms of your choice.
Place the cookies onto a dehydrator tray lined with a dehydrator sheet. Dehydrate at 115°F for 20 hours or more, until they are crispy on the outside and slightly soft on the inside.

Notes

• If the cookies are still slightly moist inside, they will stay fresh for at least 10 days in an airtight container in the refrigerator. • If the cookies are completely dry and crispy, you will be able to store them for at least 2 months in an airtight container in a cool, dry place. • Try experimenting with other types of ‘butter’ for different flavor variations. I’m thinking tahini, sunflower seeds, pumpkin seeds, walnuts, pecans, cashews, macadamias, hazelnuts, brazil nuts, pine nuts, pistachios…