Buttery Almond Cookies

These dairy-free Buttery Almond Cookies are a melt-in-your-mouth gluten-free and soy-free cookie that is the perfect treat to enjoy on your own or to share with others! Flavored with almond paste and coconut sugar, this cookie boasts the right amount of sweetness without overpowering the senses. {Gluten-free, dairy-free, soy-free}

Since starting this food blog about family, I have discovered lots of tasty cookie recipes that are near and dear to my heart and my tastebuds. But one year, prior to food allergies and our family’s dietary overhaul, my mother-in-law gave me an all-things-cookie cookbook as a Christmas gift. And in it, she introduced me to possibly one of my favorite cookies of all time – Almond Butter Cookies. 

Now, don’t let the name confuse you. These particular cookies don’t actually contain almond butter. The recipe predates the almond butter craze my family is still ravenous for. Nope, the original cookie recipe literally means “almond paste” and “butter,” as in nearer to lard than nut.

And while you might feel your arteries clap shut with each cookie consumed, your tastebuds (or at least my tastebuds) would go absolutely wild. Traditional cookies may not always be super-healthy. But, man, did our grandmothers know how to bake a mean treat! 

I went wild over those cookies. But once we discovered food allergies, overhauled our diets, and started anew, the cookie cookbook went bye-bye. Truthfully, I thought I lost or donated the cookbook, never to see or know about it again.

Until recently. 

Thank GOD for the need to clean basements every now and then because I rediscovered my beloved cookie cookbook in a haphazardly-packed cardboard box. What did I think I was going to do with that gluten-laden cookie cookbook? Maybe bake gluten cookies during my empty nest years? Make a batch and sneak bites when no one was looking? I honestly have no idea. I packed the old cookbooks, many from our churches, no less, that I basically lost them for about half a decade. 

But the recent rediscovery of this recipe and the cookbook that houses it is proof said cookie needs a permanent place on the blog, in allergen-friendly fashion and full of sweet almond-y flavor.

So, VOILA!!!! Buttery Almond Cookies are HEEEEEEEERE!!!!! And I can’t wait for you to sink your teeth into them! 

(P.S. – If you don’t have to worry about allergens, and you want to try the original recipe, I’ll write the name of the cookbook below. It’s a collaboration and maybe even out of print by now? But I’m betting with some serious digging, you can find a used copy. It’s worth the hunt!)

BUTTERY ALMOND COOKIES INGREDIENTS:

With careful label reading, you can easily make these Buttery Almond Cookies dairy-free, gluten-free, soy-free, AND still delicious!

• Buttery spread. I LOVE Earth Balance Soy-Free Buttery Spread. It’s gluten-free, dairy-free, soy-free, and vegan. I use the tub version instead of the sticks. I’m not able to confirm the butter sticks are gluten-free. The taste is rich, so it intensifies the flavors it’s paired with.
• Coconut oil. I have found coconut oil bakes drier than regular butters. So it’s important to use at least as much as is asked for in the recipe to add enough moisture to the recipe. Sometimes, I’ll add another dollop or two if I want the recipe to be softer. But that’s a total judgment call that’s up to you entirely.
• Almond paste. While most almond pastes contain some sugar and/or additives, for this recipe I focus on making sure it’s gluten-free with a short ingredient list. I like SOLO Almond Paste.
• Coconut sugar. Like coconut oil, this ingredient bakes drier. However, unlike coconut oil, I don’t add more sugar as it will only dry the cookie out more.
• Egg. One egg and you’re done!
• Gluten-free flour. I like Namaste flour. But just about any all-purpose gluten-free flour will work.
• Baking soda. Standard gluten-free baking soda is just fine for this recipe.

HOW TO MAKE BUTTERY ALMOND COOKIES:

Below are the steps to make your own Buttery Almond Cookies. Because the coconut oil and almond paste can clump up, it’s important to blend the ingredients as evenly as possible before moving on to the next step.

1. Set oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, cream together buttery spread, coconut oil, almond paste, and coconut sugar. You may need to break the almond paste into smaller chunks prior to mixing. And you may need to mash the coconut oil with a fork if it doesn’t blend smoothly with a mixer. Beat in the egg.
3. In a separate bowl, combine the flour and baking soda. Gradually add the dry ingredients to the cookie mixture, blending as much as possible with the electric mixer. Stir in any remaining flour by hand.
4. Roll cookie mixture into 1/4-inch balls and place two inches apart on lined cookie sheet. Bake for 7-10 minutes, or until edges are lightly browned. Let cool before eating.
5. Store in an airtight container for about 2-3 days.

BEST PRACTICES:

This beloved cookie recipe includes allergen-friendly ingredients that may alter the prep and baking processes. Below are tips to get the tastiest results!

• If the coconut oil doesn’t blend well using an electric mixer, then mash it with a fork and return to blending.
• Break the almond paste into smaller chunks prior to creaming the ingredients. You may also need to mash the paste with a fork to prevent the ingredients from clumping.
• This is a cookie that tastes better once baked than when it’s still in batter form. The baking processes neutralizes the strong coconut sugar flavor, creating a balanced cookie taste.
• For softer cookies, bake closer to 7-8 minutes.
• For a crispier cookie, bake closer to 8-10 minutes.

If you are salivating over these cookies, then you might also enjoy our other dairy-free, soy-free, and gluten-free cookies!

• Gluten-Free Snowball Cookies
• Chocolate Chunk Almond Butter Cookies
• Chocolate Chunk Crinkle Cookies
• Pumpkin Spice Cookies

Joyfully adapted from Best of Country Cookies, 2009. Almond Butter Cookies, courtesy of Lynne Romyn.

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