almond butter cookies

Presented by Kroger

The Healthy(ish) 4-Ingredient Recipe That’ll Make You Queen of the Cookie Swap This Year


If you’re heading to a cookie swap or holiday dinner and want to arm yourself with a show-stealing dessert (who doesn’t?), look no further than these straight-up delicious almond butter cookies.

Garnished with dark-chocolate dip and a sprinkle of flaky sea salt, these Pinterest-worthy cookies employ three better-for-you ingredient swaps: smooth almond butter (for butter or oil), coconut flour (for white flour), and coconut sugar (for refined sugar) to put a healthified spin on a holiday mainstay.

Garnished with dark-chocolate dip and a sprinkle of flaky sea salt, these Pinterest-worthy cookies employ three better-for-you ingredient swaps.

But skipping the heavy ingredients normally found in holiday shortbreads doesn’t mean skimping on taste. These sweet-and-salty cookies happen to be dairy- and gluten-free, but no one will know the difference because they’re that good.

Plus, they’re simple to whip up. You just need to pick up four easy-to-find ingredients at your local Kroger, plus tap a few pantry essentials you already have on hand. Prepare to satisfy every sweet-tooth—and crush the competition.

Watch the video below for step-by-step instructions for chocolate-dipped almond butter cookies.


4-Ingredient Chocolate-Dipped Almond Butter Cookies

  • Prep Time
    5 minutes
  • Cook Time
    15 minutes
  • Servings
    7 people
  • Dietary
    Icon for Dairy-free

Ingredients

Instructions

  1. Preheat your oven to 350°F.

  2. Combine coconut flour, coconut sugar, vanilla extract, egg, almond butter, and kosher salt. Mix until a dough forms.

  3. Using a 1.5-Tbsp cookie scoop, measure out about 14 cookie balls, placing them about an inch apart on a parchment-lined baking sheet. (If they don't all fit, use an additional cookie sheet. You should be able to fit at least 12 cookies on one sheet.)

  4. Using the palm of your hand, flatten the cookies into disks.

  5. Bake in the oven for 10 minutes, turning the tray after 5 minutes.

  6. Let the cookies cool completely.

  7. Melt one cup of chocolate in 30-second increments in the microwave, stirring in between until melted.

  8. Once cookies are cool, dip one half of each cookie into the melted chocolate. Lay back down on the parchment-lined baking sheet, and immediately top with sea salt.

  9. Allow the chocolate to harden completely before serving. If you want to speed up the process, carefully place the cookies in the refrigerator for 5-10 minutes. Enjoy!

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