My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Friday
Dec062013

Flourless Maple Cinnamon Almond Butter Cookies

I realize today is technically “Breakfast Friday.”

However.

Can we take a 1 week break?

flourless maple cinnamon almond butter cookies | edibleperspective.com

I brought cookies!!!

That has to help, right?

flourless maple cinnamon almond butter cookies | edibleperspective.com

These are a riff on the classic flourless peanut butter cookies [like these! or try my chocolate version!] that are so very simple to make.  But this time instead of peanut butter I used almond butter.

And, since plain almond butter doesn’t really have too much flavor I thought I’d add a few other ingredients to liven these babies up. 

Remember my Maple Cinnamon Almond Butter recipe from years ago?  That’s probably the most popular recipe on the blog, so it only made sense to infuse these cookies with maple and cinnamon. 

flourless maple cinnamon almond butter cookies | edibleperspective.com

After 4 trials testing a few different methods I finally landed on my favorite, but all methods were totally edible.

I tested the cookies using all baking powder, all baking soda, a half + half combo, and chilling the dough.

If you’re interested in the results read below…

1tsp Baking Powder: The cookies did not spread and slightly puffed.  They ended up about the same thickness as when I placed them in the oven after pressing down with a fork in a crisscross pattern.  The texture improved once these were fully cooled.

1tsp Baking Soda: These cookies spread completely after rolling into a ball and making the crisscross fork pattern.  Photographed below.  They became crisp once cooled and had a more buttery texture/taste.  I really loved these but didn’t want them to spread as much.

1/2tsp Baking Powder + 1/2tsp Baking Soda: These still spread after baking [also had the crisscross pattern] but not quite as much.  I preferred the texture of these but still wanted a cookie that didn’t spread.

1/2tsp Baking Powder + 1/2tsp Baking Soda with Refrigerated Dough [favorite]: Refrigerating the dough helped the cookies hold their shape.  It was with this last trial that I tried not pressing down on half of the cookies and baked them in their rolled, ball-form.  Neither cookie spread much and the rolled cookies had a softer center. Last photo in the post. 

flourless maple cinnamon almond butter cookies | edibleperspective.com

As soon as I went to start testing these cookies I realized I didn’t have eggs and it was a snowy, 5 degrees outside.  Walking to the store was not an option.  So instead, I decided these cookies were going to be vegan, gluten-free, and flourless.

Ground flax for the win!  It worked perfectly.

flourless maple cinnamon almond butter cookies | edibleperspective.com

Cookie testing definitely trumped lunch this day.  Oy.

flourless maple cinnamon almond butter cookies | edibleperspective.com

Print this!

adapted from: flourless chocolate peanut butter cookies

Flourless Maple Cinnamon Almond Butter Cookies gluten-free, grain-free, vegan // yields ~18 cookies

  • 3 tablespoons coconut sugar, or sucanat/pure cane sugar
  • 2 tablespoons ground flax meal
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon aluminum-free baking soda
  • 1 cup natural creamy almond butter
  • 5 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • large flaked sea salt, to top

Mix the dry ingredients in a large bowl.  Add in the almond butter, maple syrup, and vanilla.  Stir/mash with a large spoon or fork until the mixture comes together and forms a thick dough [~1 minute].  It thickens as you stir. Refrigerate for at least 30 minutes.

Preheat your oven to 350* F.  Remove the dough and roll into tablespoon sized balls.  Place on a baking sheet with 2-inch spacing.  Leave in ball-form or lightly press down in a crisscross pattern with a fork.  Sprinkle with large flaked sea salt.

Bake for 8-12 minutes, depending on your desired doneness.  If you leave the cookies in ball-form they may need an extra minute of bake time.  Let cool on the pan for 5 minutes then transfer to a cooling rack for at least 10 minutes.  Warm cookies will be fragile and soft but firm up and hold together as they cool.  You can test a small batch and then adjust the bake time depending on how “done” you want your cookies.

notes:  The cookies will still turn out if not refrigerated, they just will spread more.  If you don’t want the cookies to spread as much bake them in rolled ball form and don’t press down with a fork.  If your almond butter has oil on top be sure to fully combine the oil with the nut butter before using.  I’m not sure of the results if using the “no stir” type of almond butter.  If you want thin + crispy cookies omit the baking powder and use 1 teaspoon baking soda.  The cookies will spread on the pan and have a crisp, buttery texture.

flourless maple cinnamon almond butter cookies | edibleperspective.com

Head on over to my publisher’s blog for a fun doughnut-themed giveaway!

Also, check out the latest on my photography blog from my cousin Kara’s wedding. 

Aaaand, happy weekend!

AND…GO BUCKS!!!

Okay, I’m done.  For reals.

Ashley

Reader Comments (28)

oooooh yum! I want some cookies and milk for breakfast!
December 6, 2013 | Unregistered CommenterLivi
These look amazing! I'm going to make them this weekend! Yum!!
December 6, 2013 | Unregistered CommenterTeri [a foodie stays fit]
Go BUCKS!! These will be perfect for the game on Saturday!!! Can't wait!!!
Ohh yes I will allow you to post these in lieu of breakfast! Love them!!
December 6, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
This can still be a Breakfast Friday post. I'm always down for cookies for breakfast!
December 6, 2013 | Unregistered CommenterRebecca
Cookies for breakfast on a Friday! Weeeeeee! Also, I totally appreciate your perseverance for trying multiple leavening agents and binders. You're a much more patient woman than me. xo
December 6, 2013 | Unregistered CommenterLaura
Flax eggs to the rescue! ;) That photo with the cookie waiting to be dunked in milk sent me over the edge! ;) *droooool
December 6, 2013 | Unregistered CommenterGwen @simplyhealthyfamily
YUM! Do you think it would work with crunchy almond butter? It probably wouldn't change anything except add chunks... Would love to try these!
December 6, 2013 | Unregistered CommenterElla
I second your GO BUCKS! Woot! These cookies look awesome. My sister can't eat gluten or dairy and I'm sure she'd love these - as would I!
December 6, 2013 | Unregistered CommenterStephanie @ Legally Blinde
Oh yes!! Almond butter cookies for the win!! Love these!! And yes, Go bucks!!
December 6, 2013 | Unregistered CommenterTieghan
Lovely and tempting cookies.. thanks for the recipe :)
December 6, 2013 | Unregistered CommenterHari Chandana
cookies and milk is surely good for healthy kids - love it
December 7, 2013 | Unregistered Commenternath ekanem
cookies and milk is surely good for healthy kids - love it
December 7, 2013 | Unregistered Commenternath ekanem
mmmm…maple cinnamon almond butter cookies sound so good and athat’s great that they are vegan and gluten free is a total plus! Great improvising with the ground flax seed I never would have thought to use it but it looks to have worked out beautifully!
December 7, 2013 | Unregistered CommenterLiz @Life Made Sweet
I love that there is no addition of butter and oil, just almond butter. so delicious! love it.
December 7, 2013 | Unregistered Commenterhoneywhatscooking
I love all the experimentation that went into these!! Sometimes, it's a tough life being a food blogger. Maple cinnamon just screams happiness to me - two of my favorite sweet treat flavors!
December 8, 2013 | Unregistered CommenterJoanne
I've used almond butter in cookies before and I love it but you've really just take it over the top delicious with these - love that maple/cinnamon combo!
December 8, 2013 | Unregistered CommenterKathryn
Whoa, epic! Also, I really like the third photo. Could you share it in a higher resolution? It'd be a great wallpaper!
Random question...do you reckon they store best in a seal tight container at room temp or in the fridge?
December 8, 2013 | Unregistered CommenterShel@PeachyPalate
I haven't had an actual cookie yet, but the dough is amazing!! They're going through the oven now. And I added dark chocolate hershey's kisses on top. I am so excited to try the finished product!! :) Thanks for the great recipe!
December 8, 2013 | Unregistered CommenterMaren
these are so breakfast friendly. I have never made cookies like this and would love to try it asap.
December 9, 2013 | Unregistered Commenterdixya
@Ella - These would definitely work with crunchy AB. :)

@Shel - Either will work! I stored mine in a bag on the counter for about 3-4 days. I liked them best on day 2!
December 10, 2013 | Registered CommenterAshley
Hi Ash! I tried the "no stir" almond butter & didn't have too much luck. They burnt very quickly & were extremely flat. But no worries because this is the only recipe from your huge list that hasn't worked for me, since I have created more than 3/4's of them!
December 14, 2013 | Unregistered CommenterKatie
@Katie - If you use the natural almond butter [not the no-stir kind -- the drippy kind] it will work like a charm! :) Glad you've had luck with all my recipes!
December 15, 2013 | Registered CommenterAshley
These are cooling on my counter, but I'm probably just going to eat the batter with a spoon next time. SO GOOD!
January 23, 2014 | Unregistered CommenterAshley
Just made these using homemade pumpkin seed butter and they turned out great. They actually remind me of my favorite type of oatmeal cookies which I haven't been able to have for years.
February 2, 2014 | Unregistered CommenterJennifer
I tried with ground chia, crunchy almond butter, regular white sugar and honey. Worked great!
February 23, 2014 | Unregistered Commentertrish
these were heavenly.... i love your blog. thanks for all the great recipes that don't require a million gluten free flours! Real, minimal ingredients...I made these in ten mins (including making the almond butter from scratch) : )
May 11, 2014 | Unregistered CommenterLivvy

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