Return to site

Awesome Almond Cookies


· Real Food,Recipes,Blog

Looking for a delectable cookie composed of traditional REAL FOOD ingredients but also free of gluten, grains & sugar? Here it is!

Gather, The Art of Paleo Entertaining by Hayley Mason and Bill Staley, is a gorgeous book on incorporating ancestral foods into our modern lives. The recipes are approachable and the photos are inspiring. You’ll want to try these recipes & menus for your next family gathering or holiday!


A favorite at our house is this recipe for tasty and oh-so-easy Almond Cookies. As in all of the recipes in Gather, there are no ingredients containing gluten, grains or refined sugar. As a Weston A. Price-follower and gluten-free fanatic, I appreciate the use of blanched almond flour for these special occasion cookies. Almond flour is gluten-free, of course, but the blanched option is preferred because the almond skins have been removed. This reduces a fair amount of the phytic acid, an anti-nutrient that can inhibit mineral absorption. But still, keep in mind the words of Chris Kresser, one of my favorite integrative medicine practitioners, “…you shouldn’t go nuts on nuts.”

broken image

Now on to the recipe for Almond Cookies!

(used with permission)
  • 2 cups blanched almond flour (I like this brand.)
  • 1/4 cup arrowroot flour
  • 1 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon unrefined salt (I like this brand.)
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup (I like this brand.)
  • 1/2 cup grass-fed butter, melted

Preheat oven to 325 degrees. Combine dry ingredients. In separate bowl, combine liquid ingredients with hand mixer until smooth. Add in dry ingredients and mix until smooth. Place by the spoonful on to parchment paper lined baking sheet and bake 15 to 20 minutes. Makes 24 to 30 cookies.

  1. I sifted the dry ingredients for a finer texture.
  2. The Gather recipe calls for raw almonds to be pressed into each cookie after the first 5 minutes of baking.
  3. Almond flour can burn easily so watch for too much browning on bottoms of cookies.

These were the perfect combination of slightly chewy and sweetly crunchy. I stored extras in the freezer … but they were gobbled up by my appreciative family in a matter of days.