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+ servings

Salted Almond Butter Cookies


  • 1 ½ cups gluten-free flour (if the flour doesn't include xanthan gum, add ¾ teaspoon)
  • ½ tsp fine-grain sea salt
  • 1 tsp baking powder
  • 1 cup almond butter
  • 1 cup maple syrup
  • 1 tsp vanilla extract (or vanilla paste)
  • flaked sea salt, for sprinkling on top


  • Preheat the oven to 350° F and line 2 baking sheets with parchment paper.
  • In a small bowl, whisk the flour, fine sea salt, and baking powder
  • In the bowl of a stand mixer, add the almond butter, maple syrup, and vanilla extract, and beat until smooth and shiny (~ 1 minute)
  • Add the dry ingredients and combine. (the dough will be sticky)
  • Refrigerate for 30 minutes (optional, though it will make the dough easier to work with)
  • Form the cookies into small balls (each about the size of a generous tablespoon) and space them 2" apart on the prepared sheet pans.
  • Wet your fingertips and press down on each cookie, smoothing the edges, so each resembles a disk.
  • Sprinkle each cookie with just a bit of the flaky sea salt.
  • Bake 10-12 minutes, until your kitchen is fragrant and the cookies are just beginning to be firm. Let them cool on a rack before serving.