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The Tuesday Treat: Flourless Almond Butter Cookies

For an explanation of The Tuesday Treat, see here.



Flourless Almond Butter Cookies, inspired by The Gourmet Cookbook

The cookies that started it all: who knew leaving out the flour could yield such crisply delicious, melt-in-your-mouth cookies? I didn’t but now I do and I’m so glad I figured it out! A version of these will be in the cookbook, and it’s all I can do not to ‘test’ the recipe once a week.

Makes about two dozen cookies

1 cup smooth almond butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 Tablespoons maple syrup
1 egg
1 teaspoon baking soda
1/4 cup slivered almonds

Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. With a whisk or a good wooden spoon (or with a mixer) combine almond butter and sugars until well combined. Add maple syrup, egg, and baking soda and mix well. Add the almonds and stir to incorporate. With a teaspoon, scoop out balls of dough and roll into balls, then and press lightly with a fork. Sprinkle a bit of sugar over the top of each cookie and bake for 10 minutes or so, until lightly browned. Cool on a baking sheet for two minutes.

To make vegan: omit the egg and add one teaspoon of cornstarch.




  1. There’s going to be a COOKBOOK?!?!!!! That’s perfect. Good for you! Best of luck with it!

  2. These look delicious. There also appears to be a chocolate chip in the pictured cookie, though no chocolate chips are mentioned in the recipe. Is this a variation?

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