Chewy and delicious gluten-free almond butter cookies sweetened with dates and with only 5 ingredients!
Spring brings all the hope and excitement of renewal so it’s a perfect time to try our kid-approved Almond Butter Cookies, a delicious vegan Passover-friendly cookie that 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.
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!
We like to use a small ice cream scoop to portion out the cookies, to make sure they’re all even.
Flatten each dough ball slightly using the palm of your hand.
Use a fork to make a crisscross pattern on the cookies
You can dip or drizzle the cookies with melted chocolate.
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Not Just For Passover Recipes – Almond Butter Cookies
Yield: 15 cookies 1x
Yield:
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Chewy and delicious gluten-free almond butter cookies sweetened with dates and with only 5 ingredients!
Ingredients
- 8 large Medjool dates, pitted
- 1/3 cup almond butter
- 3–4 tbsp almond flour
- 2 tbsp potato starch
- 1 tsp vanilla extract
- 1/4 cup chocolate chips, melted (optional)
Instructions
- Preheat the oven to 375F. Line a large baking sheet with parchment paper
- Soak the dates in hot water for 2-3 minutes.
- 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)
- 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)
- 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
Paula Zevin says
Yum! This recipe comes at the perfect time – a delicious morsel for our GF hostess. Thank you!
★★★★★
Vicky & Ruth says
Perfect!
Raquel Cohen says
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 🙂
★★★★★
Vicky & Ruth says
So Happy you are enjoying them!
Maureen says
I like this recipe as it is simple and gluten free. Do you think I could freeze them after baking?
Vicky & Ruth says
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.
BAP says
Can you refrigerator the dough until you are ready to bake them? Can I make the dough in advance?
Vicky & Ruth says
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.