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You are here: Home » Kosher (All)

Not Just For Passover Recipes - Almond Butter Cookies

Mar 12, 2018 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 2 reviews
Birds eye view of three almond butter cookies on a small blue plate, one off the plate with a silver spoon coated with melted chocolate and a small saucepan with melted chocolate on the left, and part of a cookie sheet with three cookies on it on the right

Chewy and delicious gluten-free almond butter cookies sweetened with dates and with only 5 ingredients!

Birds eye view of three almond butter cookies on a small blue plate, one off the plate with a silver spoon coated with melted chocolate and a small saucepan with melted chocolate on the left, and part of a cookie sheet with three cookies on it on the right

Spring brings all the hope and excitement of renewal so it’s a perfect time to try our kid-approved Almond Butter Cookies. When we're celebrating the Jewish holiday Passover, these delicious vegan cookies can be served for dessert, a snack, or simply with morning coffee.

Our recipe uses Medjool dates and creamy almond butter to create a deliciously sweet and chewy cookie that's heart-healthy and tastes absolutely decadent.  The blend of flavors – the caramel sweetness of the dates, the floral notes of vanilla, and earthy nutty flavor of almond butter – is rich and sophisticated making them unequaled as a Passover dessert or accompaniment to afternoon tea.

Convenient and Easy To Prepare

The great news is that our Almond Butter Cookies are a snap to prepare with just a handful of ingredients that you can find in your pantry or neighborhood market.  Almond flour and potato starch provide the framework for our cookies.  Potato starch can be easily found in large grocery stores or kosher markets before and during the Passover holiday, and it’s especially useful as a thickener in soups and stews for those homes that are gluten-free.

You may want to sample some of our other gluten-free Passover desserts like our Fudgy Flourless Chocolate Cookies or the incredible Orange Almond Honey Cake based on a Tarta de Santiago, the iconic cake from Spain that our Mom absolutely loves.  In our version, we add crushed pistachios and orange zest to deepen the orange flavor and give the cake a little extra texture and crunchiness.  You can do the same with our Almond Butter Cookies. 

Delicious Add-ins

Try experimenting with your favorite flavors as add-ins or toppings for the cookies.  We like to add a handful of vegan chocolate chips, orange zest, or a few tablespoons of dried coconut into the recipe.  You can also roll the cookies in ground pistachios or coconut, dust them with cocoa powder or powdered sugar, or drizzle the cookies with melted white or dark chocolate.

CHECK OUT OUR OTHER RECIPES WITH DATES

Almond butter cookie dough in the food processor

These almond butter cookies are super easy to prepare! All you need to do is combine all the ingredients in the food processor, pulse until a dough forms and done!

Alond butter cookie dough in a clear glass bowl with a small ice cream scoop next to it on a white marble surface

We like to use a small ice cream scoop to portion out the cookies, to make sure they're all even.

Close up of slightly flattened dough ball on a light brown surface

Flatten each dough ball slightly using the palm of your hand.

Close up a cookie dough ball with a fork pressing down to make a crisscross patern

Use a fork to make a crisscross pattern on the cookies

Close up a cookie dough ball with a fork pressing down to make a crisscross patern

You can dip or drizzle the cookies with melted chocolate.

Birds eye view of ten chocolate dipped almond butter cookies on parchent paper
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Not Just For Passover Recipes - Almond Butter Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Vicky & Ruth
  • Yield: 15 cookies
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Description

Chewy and delicious gluten-free almond butter cookies sweetened with dates and with only 5 ingredients!


Ingredients

  • 8 large Medjool dates, pitted
  • ⅓ cup almond butter
  • 3-4 tablespoon almond flour
  • 2 tablespoon potato starch
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips, melted (optional)


Instructions

  1. Preheat the oven to 375F. Line a large baking sheet with parchment paper
  2. Soak the dates in hot water for 2-3 minutes.
  3. Squeeze the water out and place them in the food processor. Add the almond butter, 3 tablespoons of almond flour, potato starch and vanilla and process until all the ingredients come together to form a dough ( it should be soft and smooth and slightly sticky, but workable. If it's not, add the additional tablespoon of almond flour and and mix again)
  4. Working with 2 teaspoons a time (we like using a small ice cream scoop), form 15 balls with the dough. Arrange them on the lined baking sheet and flatten them slight with the palm of your hand. Using a fork, do a crisscross pattern on each cookie (this step is optional)
  5. Bake for 8-10 minutes and let them cool completely. Drizzle with melted chocolate (optional)

Nutrition

  • Serving Size: 1 cookie, without chocolate drizzle
  • Calories: 80
  • Sugar: 8.8
  • Sodium: 0.5
  • Fat: 3.5
  • Saturated Fat: 0.3
  • Unsaturated Fat: 2.3
  • Trans Fat: 0
  • Carbohydrates: 12.2
  • Fiber: 1.5
  • Protein: 1.6
  • Cholesterol: 0

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Reader Interactions

Comments

  1. Paula Zevin

    March 13, 2018 at 10:11 am

    Yum! This recipe comes at the perfect time - a delicious morsel for our GF hostess. Thank you!

    Reply
    • Vicky & Ruth

      March 13, 2018 at 12:22 pm

      Perfect!

      Reply
  2. Raquel Cohen

    March 13, 2018 at 10:27 am

    These are AMAZING!! I am obsessed with them, they have the perfect chewy texture and they aren't too sweet. The chocolate drizzle is greatest touch 🙂

    Reply
    • Vicky & Ruth

      March 13, 2018 at 12:21 pm

      So Happy you are enjoying them!

      Reply
  3. Maureen

    May 03, 2018 at 1:43 am

    I like this recipe as it is simple and gluten free. Do you think I could freeze them after baking?

    Reply
    • Vicky & Ruth

      May 03, 2018 at 8:16 am

      Hi Maureen. Yes, you can freeze them. We would place them in a container with a tight lid and place either was or parchment paper in between the cookie layers.

      Reply
  4. BAP

    April 03, 2019 at 2:46 pm

    Can you refrigerator the dough until you are ready to bake them? Can I make the dough in advance?

    Reply
    • Vicky & Ruth

      April 03, 2019 at 3:39 pm

      You can definitely make the dough ahead of time. We would suggest freezing the cookies already formed, placed in baking sheets and baked them when readyt, that is if you have room in your freezer. If not you can make the cookies dough 2-3 days ahead and store it in the fridge. Just make sure you bring the dough to room temperature, so it easy to scoop. Please let us know if you have any more questions.

      Reply
      • Ruthie

        April 19, 2022 at 2:02 pm

        Sometimes I freeze the pre shaped dough on the cookie sheet (or can be done on smaller trays, one at a time if the cookie sheet doesn't fit in freezer, and then once frozen, I then can store the frozen shaped dough in a freezer safe ziploc bag and that way it takes up less room in freezer than a cookie sheet. Thanks so much for all your amazing recipes!

        Reply
        • Vicky and Ruth

          July 07, 2022 at 12:03 pm

          Thank you for the tip! So happy to hear that you are enjoying our recipes!

          Reply
  5. Tamara

    April 15, 2020 at 8:49 pm

    Any way you can set up your "print recipe" feature so that the ads do not print out? First time I tried, it completely covered the directions. It is a bit of a pain. I'm about to make your almond butter cookies ... and enjoyed your cookbook as well. Thank you. T

    Reply
    • Vicky & Ruth

      May 06, 2020 at 5:06 pm

      Hi Tamara, thank you for your feedback. We are going to talk to the plugin developer to see if he can solve the issue. Thank you for letting us know.

      Reply
    • Ruthie

      April 19, 2022 at 2:07 pm

      If you go to "jump to recipe" on the email then when you see the recipe, top left corner it has a tab that says "print recipe". Then just the recipe without the ads should print. It works for me and hope it does for others!

      Reply
  6. Deborah

    March 27, 2021 at 3:07 pm

    I make this recipe often! It’s a cross between a cookie & candy for me. So delicious and super simple to make.

    Reply
    • Vicky and Ruth

      March 29, 2021 at 11:34 pm

      Thank you!

      Reply
  7. R

    April 14, 2022 at 12:00 pm

    Do you think peanut butter would work instead of the almond butter?

    Reply
    • Vicky and Ruth

      July 07, 2022 at 12:18 pm

      Yes, absolutely!

      Reply
  8. Ruthie

    April 19, 2022 at 2:08 pm

    If you go to "jump to recipe" on the email then when you see the recipe, top left corner it has a tab that says "print recipe". Then just the recipe without the ads should print. It works for me and hope it does for others!

    Reply
  9. Sara

    April 19, 2022 at 4:24 pm

    I don't like dates, I really don't like dates! Can this be made with prunes?
    I love prunes! If not, I will look at a different recipe 🙂

    Reply
    • Vicky and Ruth

      July 07, 2022 at 12:02 pm

      You can try, I don't see why it wouldn't work!

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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