Almond Butter Cookies (Passover-Friendly)

5 from 1 vote

These delicious almond butter cookies are gluten-free and can be kosher for Passover!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: Cookies, Desserts

Servings: cookies

Calories: 192kcal

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Add the almond flour, baking soda, and salt to a medium mixing bowl. Whisk to combine, then set aside.
In a large mixing bowl, combine the almond butter, maple syrup, non-dairy milk, brown sugar, and vanilla extract. Mix with a wooden spoon until well combined.
Add the dry ingredients to the wet ingredients and mix thoroughly, until you do not see any traces of flour.
Pour the coarse sugar onto a plate or shallow bowl. Use an ice cream scoop or ⅛ cup measure to scoop the cookie batter. Gently roll each scoop in the sugar, then place on the cookie sheet. If desired, use a fork to make a cross-hatch design on each cookie, or gently flatten the cookies with your palm or the bottom of a measuring cup or drinking glass.
Bake for 12-14 minutes, until the cookies look slightly dark around the edges. (They crisp as they cool, so use a shorter cooking time for softer cookies.) Cool on the cookie sheet for 10 minutes and then move to a wire rack to cool completely.

Make sure your almond butter is smooth, well-mixed, and pourable. Chunks that are not incorporated well into your cookie batter can end up in your finished cookies.
There are several kinds of coarse sugar that should work here, including Demerara sugar, decorator's sugar, sanding sugar, and sparkling sugar (I used Demerara). Some coarse sugars contain confectioner's glaze (a non-vegan ingredient); check the label to confirm your sugar is vegan.