Almond butter cookies (dairy and gluten free)

This recipe has become a staple in my household, and comes from a dear friend of mine, Tammy Quenneville. I give her full credit and without her, I might not have ever known the deliciousness of the flourless cookie.

Makes approx. 16 cookies


1 cup almond butter (or sub any other nut butter)
1/2 cup brown sugar
1/2 cup almond flour
1 egg
1/2 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 cup carob chips


  1. Preheat oven to 350F.
  2. In a kitchen stand mixer with a paddle attachment, combine all ingredients except carob chips. Once mixed, add carob chips and stir in gently.
  3. Drop heaping tablespoon-size balls of dough about an inch apart on a baking sheet lined with parchment paper or a silpat mat.
  4. Bake until cookies are golden around the edges, but still soft in the centre, about 12-14 minutes. Remove from oven, and let cool on baking sheet for 5-10 minutes.  Carefully transfer to a wire rack, and let cool completely.

Store cookies in an airtight container at room temperature up to 1 week (if they last that long)!