IN THE KITCHEN: Almond Butter Cookies (A Yummy, Low-Glycemic Version!)

by | Desserts, In the Kitchen, Recipes

Stuffed Artichoke Bottoms

This is a recipe my sister-in-law Sarah made when her husband (my brother) announced he was switching to an alkaline diet right before his birthday. She figured out a way to make a low-glycemic cookie that tastes great — without a weird texture! These cookies are sturdy enough to be the “bread” parts of an ice cream sandwich. Sarah is a master at healthy hacks with traditionally not-so-healthy (but yummy) recipes. She runs an online yoga studio and spends a great deal of time researching healthy and delicious recipes. If you’re looking for healthy recipes, you can find lots of them at her website:!



1 ½ Cups Almond Flour

½ Cup Unsweetened, Desiccated Coconut

½ Teaspoon Baking Powder

¼ Teaspoon Baking Soda

½ Teaspoon Salt

8 Tablespoon Unsalted Butter, melted and cooled

½ Cup Honey

¾ Cup Creamy, Natural Almond Butter

1 Medium Egg

1 Teaspoon Vanilla

Optional Stir-ins: chocolate chips, nuts, dried fruit



  • Preheat oven to 375.
  • Mix the dry ingredients in a bowl.
  • In a separate bowl, mix the butter, honey, almond butter, egg, and vanilla on medium until silky smooth.
  • Add half of the dry ingredient mixture, and mix on low until incorporated. Add the other half, and mix on low until cookie batter is formed.
  • Optional: stir in the chocolate chips, nuts, or dried fruit.
  • Scoop onto baking stone or cookie sheet with parchment paper.
  • Bake at 375 for 12 – 15 minutes.
  • Let cookies cool for 5 minutes before moving to cooling racks.




Printed version of this recipe

Almond Butter Cookies


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