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 until they are crunchy on the outside, and warm & soft on the inside.
Almond Butter Holiday Cookies [Vegan, Gluten-Free]
10 - 15
- 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
- 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.
• 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…