Paleo Fluffy Puffy Almond Butter (or Sunbutter) Cookies

Fluffy Puffy Paleo Almond Butter Cookies

These grain-free, dairy-free, paleo Fluffy Puffy Almond Butter Cookies were created by my friend and support group member Ariel. She graciously gave me permission to share and/or adapt her recipe long ago. (Thank you again, Ariel!) When Sunny of And Love It, Too! announced her theme for this month’s Go Ahead Honey It’s Gluten Free event—Primal Travel Food— I immediately thought of these cookies. I’ve often seen big cookies in airport gift shops, but they were always gluten-full. With this recipe we can all easily make our own big cookies to take along on all our trips!

go-ahead-honey-its-gluten-free

Let’s face it … big cookies are fun and it’s much easier to carry along a dozen of these healthy big cookies than it is a tin full of average-sized cookies.

Fluffy-Puffy-Almond-Butter-Cookies-Cooling-Gluten-Free-Easily

As written, these cookies are only mildly sweet. Personally, I think that’s a good thing, but if you like your cookies sweeter, see notes on easy ways to modify this recipe.

best gluten-free desserts, gluten-free cookies, chocolate chip cookies, almond butter, sunbutter, grain free, dairy free, paleo, primal, Go Ahead Honey

Fluffy Puffy Almond Butter Cookie from Gluten Free Easily

Here’s the recipe for you! Be sure to check out all the entries here in Sunny’s roundup post!

Paleo Fluffy Puffy Almond Butter (or Sunbutter) Cookies
Author: 
 
Ingredients
  • 1 cup almond butter (and/or sunbutter; I used a combination of almond butter and sunbutter)
  • ⅓ cup raw honey (see notes)
  • 1 large or extra large egg
  • 1½ tsp baking soda
  • 2 tbsp coconut flour (sifted; I use this brand)
  • ¼ cup Enjoy Life chocolate chips or dark chocolate bar broken into pieces (and/or ¼ cup chopped nuts; I used chocolate chips and chopped macadamias)
Instructions
  1. In large bowl, mix almond butter, honey, egg, and baking soda thoroughly.
  2. Mix in coconut flour.
  3. Mix in chocolate chips and/or nuts of choice.
  4. Drop by heaping tablespoons onto baking sheet leaving plenty of room between each.
  5. Bake at 350 degrees Fahrenheit for 9-10 minutes or until cookies appear done and are golden brown.
  6. Let cookies sit on baking sheet 10 minutes before removing to cool.
Notes
If you like your cookies sweeter, add a tad more honey, a few more chocolate chips, or one dropper full of liquid stevia (this last option is not primal).

Makes about a dozen cookies each about 3½ inches in diameter.

Note that your fluffiness and puffiness “mileage” may vary according to brand of almond butter and freshness of almond butter (or sunbutter). Also, there is a known reaction that can occur between sunbutter and baking soda, which can cause the inside of baked goods made with these ingredients to turn green. The chlorophyll in the sunflower seeds/sunbutter creates a chemical reaction with the baking soda and results in the green color. I’ve read that adding a very small amount of lemon juice or apple cider vinegar to the recipe can keep that from happening without changing the taste/texture, but I haven’t personally tried that. Reducing the amount of baking soda by about half can also prevent the green coloring, but then these cookies wouldn’t be as puffy and I’m not sure what the exact results would be as I haven’t tried that myself. You can ignore the green results and/or serve them for St. Patrick’s Day, Halloween, etc.

 This recipe is linked to 5-Ingredient Mondays, Go Ahead Honey, It’s Gluten Free, Allergy-Free Wednesdays, and Gluten-Free Wednesdays

Shirley
Not just gf, but gfe!

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Comments

49 Responses to “Paleo Fluffy Puffy Almond Butter (or Sunbutter) Cookies”

  1. Dawn Allen on June 29th, 2013 9:20 am

    Shirley, those look and sound great. I can imagine adding some macadamia nuts too and pretending they are white chocolate chunks (that’s what I do in my mind anyway).

    • Shirley on July 2nd, 2013 12:34 pm

      Dawn–Thanks! Hehe on the macadamia nuts. I love that idea. I haven’t consciously pretended they were white chocolate chunks, but they sure look like them and now I will do that! ;-) I admit that I used to love the white chocolate macadamia cookies from Subway back in the day.

      Shirley

  2. Heather on June 29th, 2013 10:48 am

    Shirley, these sound delicious! And just 6 ingredients. Wow! I think I love anything with almond butter…

    • Shirley on July 2nd, 2013 12:35 pm

      Heather–Isn’t almond butter a magical ingredient? Seriously, the taste and fat content work miracles in recipes! ;-)

      Thanks, dear!
      Shirley

  3. Katie on June 29th, 2013 6:32 pm

    Hi Shirley,
    These cookies look and sound amazing!
    I was curious if it’s absolutely necessary to sift the coconut flour, as I don’t currently have a sifter and was wondering if I could get around that…. Please let me know when you have a sec.
    Thanks,
    Katie

    • Shirley on July 2nd, 2013 12:38 pm

      Hey Katie–Yikes! Sorry to be so late in replying! No, you don’t have to have a sifter, you just have to make sure to “smash” any lumps. I’ve found that my coconut flour gets a bit lumpy in the fridge where I keep it, so I sift and smash the leftover tiny lumps through my sifter, but you can do it using the back of a spoon or clean hands, too. If this is an issue with your coconut flour, just be sure to smash the lumps BEFORE you add the flour to the rest of the recipe. Otherwise, it will be too late. :-( I hope you and your crew enjoy these cookies! :-)

      Shirley

  4. Angela on June 29th, 2013 6:33 pm

    You know I am a sucker for cookies!!! 10 more days…..10 more days…..hopefully by then we are out of this current heat wave too……. :)

    • Shirley on July 2nd, 2013 12:39 pm

      Hi Angela–So let’s see … now you only 7 more days, is that right? Heck, a girl can blink and a week will can be gone. ;-) Hoping the heat wave passes for you/us, too, so baking will be a good thing! :-)

      Shirley

  5. Kathryn on June 29th, 2013 9:14 pm

    Oh Shirley, these look so good and so easy. The combination of almond and sunbutters sounds perfect since we love both but the macadamia nuts and chocolate chips push this one right over the top for me. Need to pin it now. =D

    • Shirley on July 2nd, 2013 12:42 pm

      Hey Kathryn–I love almond butter by itself, but sunbutter often seems a bit “strong” for me, so combining them works well, plus the combo provides sort of a subdued peanut-free peanut butter flavor in my opinion. Mr. GFE is not a huge fan of PB cookies. So happy that this one looks like a winner to you! Thanks so much for sharing, dear! :-)

      Shirley

  6. Brenda on June 30th, 2013 9:56 am

    Wow! I made these last night. My husband tried & loved them. (Knowing they were unconventional cookies he expected something NASTY). THESE…..ARE……FANTASTIC!!!!! I tried part of one this morning (I try not to eat late at night) & it is delicious! I need to find a place to hide them. Hehe :-) BTW: I did add additional liquid stevia, since I like a sweeter cookie. I used the chocolate chips as specified in the recipe as well.

    • Shirley on July 2nd, 2013 12:45 pm

      Hi Brenda–It looks like you are new to gfe–welcome! :-) I’m thrilled that you and your hubby loved them so much! I think these cookies taste even better the next day. Mine had just the right amount of softness after storing them in a cookie tin overnight. ;-) Thanks so much for sharing how you made yours, too. That will be so helpful to others reading!

      Look forward to seeing you more here …
      Shirley

      • Brenda on July 5th, 2013 9:43 pm

        Thanks Shirley! I’ve been following for a while, but been slow to comment since I don’t get a chance to bake as often as I like. I used them for s’mores, too. They were quite decadent. Thanks again for a great grain free/paleo recipe.

        • Shirley on July 9th, 2013 6:22 am

          Brenda–Well, I’m glad you got to bake and comment this time! And yay on using them as S’mores. I made one S’more with them and, boy, that was plenty, so I know what you mean about decadent. ;-) But Cookie S’mores are a wonderful thing, aren’t they? You can make fairly plain cookies to use as your base if you’d prefer. Any time I make cookies now, I think … hmmm, how would this be for Cookie S’mores? ;-) So happy to give you a great grain-free/paleo option for cookies and S’mores! :-)

          Shirley

  7. Megan @ Allergy Free Alaska on June 30th, 2013 7:08 pm

    These sound so yummy, Shirley! I’m such a sucker for big cookies. :) The bigger, the better!!
    Hugs,
    Megan

    • Shirley on July 2nd, 2013 12:47 pm

      Hey Megan–Silly me … I posted so late Friday night (/Sat morning really), but then forgot to link up to your WFF event. :-( Will do that this week for sure! And I know … the big cookie rules!! Wait ’til you see the photo of the cookie S’more I made using them. A bit outrageous, but oh, so good!! ;-)

      xo,
      Shirley

  8. Ina gawne on June 30th, 2013 9:26 pm

    Shirley – these sound and look fabulous! Love love almond butter – so tasty!

    • Shirley on July 2nd, 2013 12:49 pm

      Hey Ina–Almond butter is one of my most favorite ingredients since going gf. If that had not happened, I would have not discovered it or a whole slew of foods. Sounds like you probably have the same almond butter “evaporation” issue that I have at my house if you love it so much. I would like to buy about a 10-lb jar. Hehe. But I’d do it if I saw one! :-)

      Shirley

      • Annabelle on July 18th, 2013 6:48 am

        Once Again sells 9# buckets of almond butter through my pre order coop. I think they even sell 35# buckets. Try looking for a coop in your area or sometimes your local health food store or grocery store will special order for you. Ask for a discount.

        • Shirley on July 18th, 2013 4:20 pm

          Hi Annabelle–Welcome! I’ve never heard of Once Again. Will check them out for sure–thank you for that info as well as the other tips! I’m not sure I need 35 lbs (boy, that could be trouble to me! LOL), but I definitely need a bigger amount for less. ;-)

          Shirley

  9. Alisa on July 1st, 2013 2:54 pm

    Ooh! I’m going to make these with my niece. She’s getting into almond butter now that peanut and sunflower are out.

    • Shirley on July 2nd, 2013 12:51 pm

      Hi Alisa–I really hope you all love them. I will choose almond butter over peanut butter and sunflower butter alone every time, so hopefully, Kylie will end up feeling the same way. I know it’s not a choice in her case, but if she can enjoy the almond butter goodies, she won’t feel deprived for sure. ;-)

      Shirley

  10. The Healthy Apple on July 1st, 2013 10:10 pm

    These look great Shirley!

    • Shirley on July 2nd, 2013 12:51 pm

      Hi Amie–Thanks! Great to see you, dear! :-)

      xo,
      Shirley

  11. Megan on July 2nd, 2013 2:45 pm

    Any suggestions on making this egg free?

    • Shirley on July 9th, 2013 6:15 am

      Hi Megan–It looks like you are new here at gfe–welcome! :-) Sorry for the delay in replying. I took a semi break for the 4th. You can certainly try some of the usual egg substitutes, but my sense is that you won’t get the puffiness that this cookie has. They would still probably be tasty though. Flax gel eggs, chia gel eggs, applesauce, banana, and avocado, plus commercial egg replacer, all come to mind as *possibilities*. Also, if you eat soy, a heaping teaspoon of soy flour makes a great egg substitute in general and could be a good option for this recipe. Please let us know if you do any experimenting! ;-)

      Shirley

  12. Dawn on July 3rd, 2013 9:53 am

    Sounds great! Thanks for sharing.

    • Shirley on July 9th, 2013 6:18 am

      Hi Dawn–Welcome to gfe! :-) I’m catching up after my semi-break for the 4th. Thanks so much! I’ve been seeing all your great posts over at Gluten-Free Wednesdays, so it’s terrific to have you stop by here! Love your site name, Transformed by Food, too. How true that is!

      Shirley

      • Dawn @Transformed by Food on July 9th, 2013 9:05 am

        Thanks for such kind words, Shirley, and for raising awareness that there is life beyond the standard gluten free diet.

        These cookies remind me of our SCD (Specific Carbohydrate Diet)days. My first experience with gluten free was this grain/sugar free diet, and oh can those with celiac and gluten sensitivity learn so much from that nutritional philosophy (as they can from Paleo and other grain free theories)!

        It’s always great to “meet” like-minded people. Glad to have come across your blog!

        Dawn

        • Shirley on July 9th, 2013 1:11 pm

          You’re welcome, Dawn. And thank you! I do believe that grain free and sugar free (and more … like paleo) can heal folks far better than gluten-free living alone can. Personally, I feel wonderful when I eat that way! :-)

          Shirley

  13. Stacy @Stacy Makes Cents on July 3rd, 2013 11:10 am

    Those look delicious! Visiting from Gluten Free Wednesday!

    • Shirley on July 9th, 2013 6:19 am

      Hi Stacy–Thanks! And it’s good to see you again! :-)

      Shirley

  14. Cresta on July 15th, 2013 12:30 am

    These sound great! I’ve been looking for a chocolate chip cookie that didn’t require palm shortening, as I am currently out. Your recipe fits the bill! I’m going to make them tomorrow for my kiddos. We’ve been Paleo for almost a year now – new recipes are always good! Thank you!

  15. jj on July 18th, 2013 5:14 pm

    I ended up with very crumbly cookies. I’m following the 21DSD and left out the honey, so perhaps that was my mistake. Maybe a little bit of banana would have helped to bind them? They still taste good. I used cacao nibs instead of chocolate chips and pecan pieces for some nutty crunch!

    • Shirley on July 18th, 2013 10:32 pm

      Hi jj–Welcome to gfe! :-) Yes, honey would be critical to the binding in this recipe. You can certainly try banana, but I don’t *think* you’ll get exactly the same kind of cookie. I’ve made a similar cookie here, but as you can see it looks quite a bit different. I’m glad you still enjoyed the taste (a sure sign that 21DSD is working for you!) and I would love cacao nibs and pecan pieces together in these. ;-)

      Shirley

  16. Colleen Chao on July 29th, 2013 11:06 pm

    These turned out fabulous! I used chopped pecans and cacao nibs for the add-ins. Mmm…! Thank you so much for a quick, healthy, yummy recipe that works around our multiple food allergies!

    • Shirley on July 30th, 2013 1:09 am

      Hi Colleen–First, welcome to gfe! Second, what a lovely comment to come home from vacation to! Thank you so much for taking the time to leave such a great review. :-) I’m so happy that it works for you and yours!

      Shirley

  17. Kristin on August 17th, 2013 10:37 pm

    Couldn’t wait to try these!!! But the inside of all of the cookies turned dark green when they cooled. Very very weird lol

    • Shirley on August 17th, 2013 10:52 pm

      Hi Kristin–Welcome to gfe! :-) Actually that can be a known reaction between sunbutter and baking soda. Sorry, I didn’t mention it in my notes. (I don’t usually use all sunbutter so I rarely see it happen in my own baking.) The chlorophyll in the sunflower seeds/sunbutter creates a chemical reaction with the baking soda and results in the green color. I’ve read that adding a very small amount of lemon juice or apple cider vinegar to the recipe can keep that from happening without changing the taste/texture. Reducing the amount of baking soda can prevent it from happening, too, but then these cookies wouldn’t be as puffy. Sorry for the shock! Btw, some folks actually use that green effect for making spooky Halloween treats (moldy look) or appropriately colored St. Patrick’s Day treats. ;-) See some examples here and here.

      Shirley

  18. Kay on August 19th, 2013 7:52 pm

    These came out so yummy however they are a bit dry! This recipe would also make great brownies I think!

    • Shirley on August 19th, 2013 8:09 pm

      Hi Kay–Welcome to gfe, and thanks for the feedback, too. I suspect results will vary a bit with different brand nut/seed butters (or homemade nut/seed butter). If you always use the same ingredients, you could probably solve the problem, but adding a tsp or two of coconut oil or another favorite healthy oil. Hmmm, on brownies … if you try that, please let us know! :-)

      Shirley

  19. Jenifer on October 26th, 2013 5:04 pm

    Best almond butter cookie to date. The kids LOVED them! Thanks so much! :-)

    • Shirley on October 26th, 2013 5:10 pm

      Hi Jenifer–Welcome to gfe! Your family’s review MAKES my day! Thank you and your kids so very much for the wonderful feedback. :-) Will share your comment on my gfe Facebook page so others will be willing to give them a try. I really appreciate you taking the time to comment!

      Shirley

  20. Debra E on October 30th, 2013 2:18 pm

    Someone may have already asked you this and I just didn’t see, but can the honey be replaced with coconut sugar or is the honey important for texture and puffiness? My daughter is diabetic so I’m trying to figure out how to reduce the carb content. Thanks!

    • Shirley on November 1st, 2013 10:13 pm

      Hi Debra–Welcome to gfe! :-) The honey works in this recipe because combined with the coconut flour (due to its absorbency), it gets partially absorbed and has an amazing consistency/texture. I haven’t tried coconut sugar yet, but perhaps if you combine coconut flour, coconut sugar, and a little of another no/low-glycemic liquid (like stevia), you can get a similar texture. If you give it a try, please let us know if it works!

      Shirley

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