Nuttin’ But An Almond Butter Thang (Cookies)


A perfect Sunday calls for a perfect cookie. So I made some and it was perfect. 

As always, this cookie recipe is gluten free, refined sugar free, vegan, preservative free, high in protein and low carb. They’re soft, moist and will melt in your mouth. Peanut butter cookies have nothing on these bad boys!

I stopped eating organic peanut butter for a year now only to discover the miraculous-ness of almond butter. Almonds have a special place in my kitchen. I consume them everyday from raw almonds to almond milk, you can say I’m an almond fiend. They’re delicious and offer so many nutritional benefits. More than peanuts. But let’s talk about the difference between both nut butters…

Opting for almond butter over peanut butter proves advantageous due to its higher iron, fiber and anti oxidant content. Great for those who are low in iron, especially vegans like me! Though both rich in protein, peanut butter is often full of hydrogenated oils, sugars and preservatives. Ever wonder why there’s more commercial peanut butters on the shelves and why they’re much cheaper than other nut butters? There’s a reason. Even if you do buy organic peanut butter in its purest form, they’re genetically one of the most mucus forming foods out there. A build up of mucus can disrupt proper digestion and lead to congestion.

Even though pure almond butter and peanut butter hold similar niches in a healthy diet, almond butter provides a bit more health advantages. Almond butter has a high vitamin E content. Approximately one tablespoon of it has 4 mg of vitamin E compared to peanut butter only having 1 mg per serving. The magnesium intake is also double with almonds. One tablespoon of almond butter has 45 mg of it, while peanut butter has roughly 26 mg. That’s quite a difference! According to a few studies, almonds (raw, roasted or butter form) can aid in lowering cholesterol. The difference is that almond butter has 50% more monounsaturated fats (the good stuff) and 25% less saturated fats (the bad stuff!) The good fats are the fats that reduce levels of cholesterol and decrease the risk of heart problems. An excellent food source for those who are trying to lose weight and build muscle too!

Making a small move by replacing peanut butter with almond butter regularly can actually make a difference to the body. So let’s make a difference by baking almond butter cookies! Nuttin’ you can’t handle!

What you’ll need: 

Preheat oven at 350 F. Combine the following ingredients together in a bowl:

1/2 cup of roasted (or raw) almond butter

1/2 cup of granulated xylitol (XyloSweet has a fantastic product!)

1/4 cup of almond flour/meal

3 tablespoons of coconut flour

1/4 tsp of baking soda

1 flax egg (1 tbsp of ground flax meal plus 2 tbsp of water)

1/4 cup of unsweetened almond milk

1 tsp of pure vanilla extract

1 tablespoon of organic cinnamon (optional)

If you want your cookies sweeter, add a packet of stevia powder. But you won’t need it.

Cream together almond butter, sugar, flax egg and almond milk in a bowl. In another bowl, combine the dry ingredients. Gradually add dry to wet ingredients. Mix until fully combined. Scoop and form into balls and press with a fork in a criss cross pattern on a lined cookie sheet. Bake for 10-12 minutes or until edges turn brown. Let cool. FYI If you take them out too early, they will be soft and gooey. I did making the first batch and I actually preferred them! I also burned my mouth because I was an eager cookie monster.


Ta-da! Nuttin’ but but butter heaven. 

Approx 90 calories per cookies. Size depending. 3 grams of carbs. Try not to eat the whole batch. 

While you’re munching, let me introduce to you my sweet friend in this recipe: Mr Xylitol. One thing that a sugar free lifestyle has taught me to use is this. I do use stevia as well but don’t prefer the taste as much. It is the sweetest of all natural sugar substitutes and doesn’t have a funny aftertaste. Some of you have heard of him and the rest of you might think it’s Sweet N Low’s cousin. Don’t worry – it’s nothing like aspartame and nothing like cane sugar. In fact, did you know that fibers of fruits and vegetables naturally contain xylitol.

Here’s some reasons of incorporating this oddly named sweetener into your sugar detox:

Insulin/Blood Glucose: Xylitol is absorbed more slowly than sugar. No rapid sugar spikes! Xylitol is typically a wonderful substitute for diabetics and it’s candida friendly as it has little effect on glucose and none on insulin.

Dental Health: Researchers have stated that when used regularly, xylitol can help to prevent tooth decay. Xylitol not only prevents bacterial growth, but also helps to remineralize teeth that already have begun to decay. To reap the benefits, you can opt to buy xylitol gum rather than sugar free gum containing aspartame and other gunk. Spry has a great line of them.

Gut Bacteria and Yeast (sounds gross but someone has to talk about it): Xylitol is actually a prebiotic, which encourages good gut flora. These are helpful microorganisms that reside in your digestive tract. Sugar on the other hand encourages the growth of unhealthy bacteria and yeast in the gut. Xylitol is an excellent choice for those who cope with chronic yeast infections like candida. Unlike some artificial sweeteners (like splenda and aspartame) xylitol does not encourage the growth of yeast in the gut.


A few other things to mention: zero net carbs, fewer calories than table sugar, low glycemic index, plant sourced sweetener made from naturally occurring material from fruits and you won’t taste much of a difference.

Take in moderation! Some people may experience gastrointestinal problems. Because xylitol is not fully broken down in your system it can have a laxative effect. You may feel discomfort include bloating, gas, and abdominal pain and cramping if consuming too much. However, you can adapt to it if you slowly introduce it into your diet. Despite the abdominal discomfort and gastrointestinal distress that may occur in some folks, there are no known serious side effects from consuming it. (Unlike aspartame and sugar!) Additionally, you always want to get the best quality xylitol to ensure you’re getting the real deal.

What I love about Xylo Sweet’s xylitol is that they’re committed to a non GMO (not corn derived), gluten free product that contains nothing but 100% xylitol. So no additives, sneaky preservatives or even other unhealthy sugar alcohols like malitol. The texture of the sweetener is granulated and gritty which works well in this almond butter cookie recipe. You can also grind them in your blender if using them in cakes and other recipes that call for more liquid.

You can buy this product at most local health stores or online.

Stay naturally nutty and sweet, my friends! x


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