I have been struggling to create a flat, crispy cookie that has that outside crunch but also a soft chewy middle. My husband likes his cookies soft, barely cooked! I prefer mine a little crunchier that you can dip in milk. This cookie turned out the best possible combination that I could imagine. The molasses gives the cookies a little extra kick but it complements the almond butter nicely. Peanut butter would be a fine substitution if you didn’t want to use almond butter. No molasses – substitute a little honey or maple syrup. You could also adjust your brown sugar amounts to make the recipe work without molasses.
½ cup almond butter
½ cup coconut oil
1/3 cup stevia
1/3 cup coconut sugar or brown sugar
1/3 cup molasses
1 tsp vanilla
½ tsp baking soda
½ tsp salt
½ tsp xanthan gum
1 ½ cup GF all purpose flour
- In a large mixing bowl, combine almond butter and oil. Blend on low speed until combined. Add in egg, stevia, sugar, molasses and vanilla.
- Blend on low speed and slowly add in flour, soda, salt, xanthan gum. Continue mixing until dough is well combined.
- Form dough into 1” cookie balls and place on a greased cookie sheet 2 inches apart. Press cookies down with a fork in crisscross pattern if desired.
- Bake at 375°F for 10-13 minutes or until edges start to brown.
- Let cool on a wire rack for about 10 minutes. Store in a sealed container.