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Almond Butter Cookies

So the holidays hit you hard and you're desperately trying to counteract the massive sugar cravings that are lingering after all the over indulgences.

Luckily, I have the cookie for you!

With 6 g of protein, 3 g of fiber, and only 2 g of sugar these cookies will satisfy any sweet-tooth and will keep it from coming back with a vengeance.

Almond Butter Cookies Adapted from

1 1/2 cups almond flour

4 TBS ground flax seeds

4 TBS hemp seeds

1/4 tsp pink salt

1/2 cup almond butter

2/3 cup coconut milk

6 TBS melted coconut oil

2 tsp vanilla extract

2 TBS maple syrup (optional)

1/2 cup dark chocolate chips or chopped dark chocolate (75% or higher)

Preheat the oven to 400 degrees F, line a baking sheet with parchment paper.

Mix together the dry ingredients, except the chocolate, then add the wet. Once combined add the chocolate.

Optional: Place the dough in the refrigerator for 30 minutes to an hour. This will harden the dough making it easier to roll into balls. (You can also stop here and enjoy no bake cookie dough balls.)

Shape the dough into balls and place them on the cookie sheet. Press down gently to make uniform cookies.

Bake for 10-12 minutes. Let them cool on a cooling rack for 5 minutes and then enjoy!

Store in the fridge for up to three days.

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