Buttery Almond Cookies

These Buttery Almond Cookies are made with coconut sugar, almond paste, and all-purpose gluten-free flour for a sweetly balanced treat! {Dairy-free, soy-free, gluten-free}


  • 1/2 cup dairy-free buttery spread (I like Earth Balance Soy-Free Buttery Spread)
  • 1/2 cup coconut oil
  • 8 ounces almond paste (I like SOLO brand almond paste)
  • 1 1/3 cups coconut sugar
  • 1 egg
  • 2 cups all-purpose gluten-free flour
  • 1 teaspoon baking soda


  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.


  • 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.