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Almond Butter Cookies

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The Almond Butter Cookies came into creation last night while I was making raw peanut butter cookies.  I simply ran out of fresh ground peanut butter and had some almond butter staring me down!  So, I used the same recipe as the peanut butter cookies except I swapped out the “butters” and used almond extract instead of vanilla.  The end result was a wonderful masterpiece.  They quickly became a big hit.  They have a hint of a buttery flavor in them.


  • 2 cups oats, gluten-free
  • 1 cup oat flour
  • 1 cup almond butter, raw, fresh ground
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
  • 1 1/2  tsp almond extract
  • 1 tsp sea salt


  1. To make your oat flour,  place 1 cup raw oats in the food processor and process until it becomes a fine powder.
  2. Add in the remaining ingredients, except for the coconut oil and blend until well incorporated.
  3. As the food processor is running,  drizzle in the melted coconut oil.  You may need to stop a few times and scrap the sides and spread the dough around evenly.
  4. Form balls and flatten.
  5. I then pressed them into a plate loaded with slivered almonds.
  6. You can eat these right away or dehydrate them at 105 degrees for up to 8 hrs.  They won’t become crispy. But the outsides will firm up some.

**To melt you coconut oil** – the best way to melt you coconut oil is to boil some water in your tea kettle.  Set your coconut oil jar in a large bowl and pour the hot water over it.  It will take less than 5 minutes to get some of it melted.  If you use the microwave you risk over heating the oil.

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2 thoughts on “Almond Butter Cookies

  1. Nicole says:

    These are sooo…good. My 6 year old son LOVES them!! Thank you and I love your website

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