Cinnamon-Date Almond Butter Cookies (grain-free, dairy-free, gluten-free)
In need of a healthy treat for road trips this summer? These date-sweetened, flourless almond butter cookies pack well and are adored by children...a treat you can feel good about giving!
I have not tried this recipe using other nut or seed butters yet. It's possible the recipe might work using roasted cashew butter or roasted sunflower seed butter. I've also only made these with eggs but since the recipe uses just one egg you might be able to replace it with a "chia egg" (1 tablespoon finely ground chia seeds whisked with 3 tablespoons of warm water).
Cinnamon-Date Almond Butter Cookies
This recipe can also be used to make some amazing grain-free, dairy-free ice cream sandwiches! Just whip up a batch of my White Nectarine Ice Cream and add a few spoonfuls of it on top of a frozen cookie, then place another cookie on top. Freeze them on a cookie sheet, then serve after a few hours.
Use 2 tablespoons of maple syrup for a crunchier cookie or 3 tablespoons for a softer cooke. I use Zinke Orchards roasted almond butter for baking. For ice cream sandwiches, be sure to use the 3 tablespoons of maple syrup in the cookie dough so they are a little softer (best for freezing this way).
- Preheat oven to 350 degrees. Line a cookie sheet with unbleached parchment paper.
- Place all ingredients into a food processor fitted with the "s" blade.
- Process until combined and smooth (you should have small date pieces).
- Roll into balls and place onto the cookie sheet. The dough will be oily, but don't worry about it.
- Gently flatten each cookie with your hands. Bake for 10 to 12 minutes.
- Remove cookies and place onto a wire rack to cool.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
These cookies are delicious!
These look incredibly moist and delicious. I am going to make these right now!
These sound great! What would you recommend as an egg substitute in these?
These were yummy!
We are on the road quite a bit so these would be perfect, especially for my boys. I can't wait to try them!
That is definitely my kind of cookie, Ali! I love making flourless cookies with nut butter, but so far have stuck to brown sugar, coconut sugar, or honey. I can't wait to try your combo of dates and maple syrup! These would also be great to use for Cookie S'mores. We use my flourless cookies for that purpose and they're wonderful. :-) Must share this recipe on All Gluten-Free Desserts soon!
Shirley
These look great! I love the idea of making these into ice cream sandwiches :)
-Cassidy