These gluten-free 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 because they’re not only gluten free, they’re also grain free, dairy free, refined sugar free, and fit the paleo/primal category.
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! 
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. 
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.
Gluten-Free Fluffy Puffy Almond Butter Cookies (Paleo) 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
Know those big cookies that are often sold in bakeries and airport gift shops? They're never gluten free but now you can make your own--these gluten-free Fluffy Puffy Almond Butter Cookies (or a Sunbutter version) to enjoy at home or take on the road/plane!
Ingredients
- 1 cup almond butter (and/or sunbutter; I used a combination of almond butter and sunbutter)
- 1/3 cup raw honey (see notes)
- 1 large or extra large egg
- 1 1/2 tsp baking soda
- 2 tbsp coconut flour (sifted]
- 1/4 cup Enjoy Life chocolate chips; optional
Instructions
- In large bowl, mix almond butter, honey, egg, and baking soda thoroughly.
- Mix in coconut flour.
- Mix in chocolate chips and/or nuts of choice, if used.
- Drop by heaping tablespoons onto baking sheet leaving plenty of room between each.
- Bake at 350 degrees Fahrenheit for 9-10 minutes or until cookies appear done and are golden brown.
- 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. Makes about a dozen cookies each about 3 1/2 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, if you're subbing in Sunbutter for almond butter, it's important to know that 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.) Update: One reader did share that she used 3/4 tsp baking soda and 1/2 tsp baking powder and that successfully kept her cookies from greening, plus she had to bake the cookies an extra 5 minutes due to those changes, but she said they were still nice and fluffy.
Originally published June 29, 2013; updated February 9, 2020.
Dawn Allen says
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 says
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
Heather says
Shirley, these sound delicious! And just 6 ingredients. Wow! I think I love anything with almond butter…
Shirley says
Heather–Isn’t almond butter a magical ingredient? Seriously, the taste and fat content work miracles in recipes! 😉
Thanks, dear!
Shirley
Katie says
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 says
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
Angela says
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 says
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
Kathryn says
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 says
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
Brenda says
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 says
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 says
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 says
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
Megan @ Allergy Free Alaska says
These sound so yummy, Shirley! I’m such a sucker for big cookies. 🙂 The bigger, the better!!
Hugs,
Megan
Shirley says
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
Ina gawne says
Shirley – these sound and look fabulous! Love love almond butter – so tasty!
Shirley says
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 says
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 says
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
Alisa says
Ooh! I’m going to make these with my niece. She’s getting into almond butter now that peanut and sunflower are out.
Shirley says
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
The Healthy Apple says
These look great Shirley!
Shirley says
Hi Amie–Thanks! Great to see you, dear! 🙂
xo,
Shirley
Megan says
Any suggestions on making this egg free?
Shirley says
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
Dawn says
Sounds great! Thanks for sharing.
Shirley says
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 says
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 says
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
Stacy @Stacy Makes Cents says
Those look delicious! Visiting from Gluten Free Wednesday!
Shirley says
Hi Stacy–Thanks! And it’s good to see you again! 🙂
Shirley
Cresta says
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!
jj says
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 says
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
Colleen Chao says
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 says
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
Kristin says
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 says
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
SC says
Hello there! For those wishing to use only sunbutter, good news! I used 3/4 tsp baking soda and 1/2 tsp paleo baking powder and that successfully kept my cookies from greening. It also took an extra 5 minutes or so to bake but they’re still nice and fluffy. (:
Shirley says
Hi SC–First, welcome to gfe! 🙂 Second, I so appreciate you sharing your non-green sunbutter tip with everyone!
Shirley
Kay says
These came out so yummy however they are a bit dry! This recipe would also make great brownies I think!
Shirley says
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
Jenifer says
Best almond butter cookie to date. The kids LOVED them! Thanks so much! 🙂
Shirley says
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
Debra E says
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 says
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
Tina M says
My experiment was a success! For all whose cookies turned green with the use of sunflower butter. I used 1/2 almond butter and 1/2 sunflower butter I added 1/8 tsp of Braggs apple cider vinegar and kept the same amount of baking soda….Perfect cookies!!! Hope this helps.
Shirley says
Welcome, Tina, and thanks so much for sharing your successful experimentation with everyone here at gfe! 🙂 This is great news for those who can eat nuts but also like a sunbutter factor.
Thanks again!
Shirley
Raia says
I’m definitely trying these soon. 🙂 Thanks for sharing them at Savoring Saturdays, Shirley!
Shirley says
Thanks, Raia! I do love these cookies. Sunbutter and almond butter cookies are some of my very favorites. 😉
Shirley
Ali Williams says
Yum!! Thanks for linking up your beautiful cookies to Savoring Saturdays Shirley! Hope to see you there again this weekend with more goodies. hugs 🙂
Shirley says
Belated reply, Ali, but you are the best—thanks! Savory Saturdays slipped my mind last week, but I hope to remember this week! 😉
Shirley
Ali Williams says
Stumbled and pinned!
Raia says
Hey Shirley! Just stopping by to let you know I’m sharing this recipe as part of a Savoring Saturdays special. 🙂 Thanks so much for sharing with us – hope to see you back again in the new year! 🙂
http://raiasrecipes.com/2014/12/gluten-free-holiday-drinks-cookies.html
Caroline LaMorte says
Has anyone tried these with peanut butter? I know it’s not Paleo, but I am allergic to almonds and sunflower seeds. Oddly I can eat peanuts though 🙂 These look really yummy! Great blog!
Shirley says
Hi Caroline–First, welcome to gfe and thanks so much for the kind words! I’ve made these cookies with peanut butter before and they’re just as delicious! Hope you enjoy them when you give a try. 🙂
Shirley
tara says
faaaavorite! thank you so much 🙂 love
Shirley says
Awww, thanks, Tara! So happy this recipe was a hit with you! I really appreciate you taking the time to share your review and, last but not least, welcome to gfe as it looks like this is your first time commenting! 🙂
xo,
Shirley
Jody says
I made these yesterday and our family loved them! They are the best almond butter cookies! They were fluffy and chewy on the inside. I added sugar free dried cranberries, slivered almonds and sugar free dried coconut flakes. They were so good! I also used less honey, and doubled the recipe!
They turned out great! Thank you for this recipe!
Shirley Braden says
Hi Jody–It looks like this is your first time commenting so I’d like to officially welcome you to gfe! 🙂 And hooray on your success with this recipe! Your version sounds delicious for sure. I love it when readers can easily make my recipes work for them and their preferences. Thanks so much for taking the time to comment! If you’re so inclined, you can also rate the recipe by clicking the stars and/or leaving a comment (feel free to cut and paste your comment there if you wish).
Thanks again!
Shirley