Fall is right around the corner, and even though the temperature is still consistently 16-20 degrees Celsius each day, the mornings and evenings couldn’t feel more like fall! These cookies are a paleo twist on a comforting classic treat! Since we used almond butter, the cookies are paleo. However, I’ve also made these with peanut butter and they are just as delicious, and perfect for the transition to fall!

These cookies are absolutely delectable! They’ve beome our go-to cookie recipe when we’re craving something sweet but don’t want to make a large batch of anything! The recipe makes about 10-12 cookies depending on how large you make them, so they make the perfect quick and delicious snack but won’t leave you with tons of cookies to keep snacking on for days!

What do I need to make these Paleo almond butter cookies?

• Almond butter
• Coconut flour
• Coconut sugar
• Baking soda
• Vanilla
• Egg
• Sea salt
• Optional: chocolate chips

Ingredients:

• 1 cup of almond butter
• 1/2 tablespoon of coconut flour
• 1/3 cup of coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 egg
• 1/2 teaspoon of sea salt – omit if your nut butter is salted
• optional: I usually add 1/3 cup of mini chocolate chips. But these are still delicious without the chocolate!

Instructions:

Notes:

1. Cookies can be stored at room temperature for 5 days or frozen for 2-3 months
2. You can substitute any nut butter in this recipe. Try to use a natural nut butter that is slightly runny