Kenny’s Favorite Caveman Cookies – The Healthy Almond Butter Sugar Cookie Recipe of Your Dreams
When it comes to surviving quarantine, I don’t know about you guys but baking for me is a NECESSITY.
I have always loved to bake. Which is great and all, except when you run a bikini brand and (UNFORTUNATELY) can’t be eating chocolate chip cookies and fudgey brownies every day without starting to see the consequences.
SO, to curb my sweet tooth and my love for baking, I have to get creative – enter: healthy almond butter cookies.
These too-good-to-be-true cookies are sweetened with raw coconut sugar, which is so much healthier than refined sugar, and are gluten-free, since they use oat flour instead of all-purpose flour. They’re also packed with almond butter which makes them a great snack to keep you full. I LOVE these cookies you all, but no one loves them more than my fiance Kenny – he literally can’t stop himself from eating the whole batch. So much so that we’ve coined them his ‘caveman cookies’ because he says if he was deserted in a cave, they’d be his one food he’d need.
The ingredients are SO clean, and the resulting cookie is so delicious, that these caveman cookies are guaranteed to be your and your family’s new favorite sweet snack.
This recipe is my adaptation of Kristin Cavallari’s almond butter cookie recipe from her book Balancing in Heels!
1 stick butter, softened (I recommend this brand of made-from-grass-fed-cows butter)
1 cup raw coconut sugar (I like this brand)
1/2 cup almond butter (I use this brand because it’s no added sugar or salt and it’s not manufactured in a facility with ANY other nuts, and, since I’m allergic to peanuts, that’s what I look for in almond butter!)
1 large egg
1 tsp vanilla (I love this vanilla paste, SO good for baking – if there’s one thing I splurge on in my baking, it’s good vanilla)
1 1/2 cups oat flour (I use this brand, they always taste great but I think the consistency is best with that brand!)
3/4 teaspoon baking soda (you can also do 3/4 tsp baking soda no problem, but I find doing the mix results in a bit doughier, chewier cookie! It’s one of my baking secrets I use in any cookie (like my airplane cookies)
1/2 teaspoon pink himalayan salt
Mix the almond butter, butter, and raw coconut sugar together with a wooden spoon or a stand mixer.
Add in the vanilla
Mix in the egg
Add in the oat flour, baking soda, and salt
Chill dough in the refrigerator for 15 minutes
Pre-heat the oven to 375
Scoop about 1-1.5 inch spoonfuls and round them on a baking sheet or slipat cookie mat
Bake at 375 for 7 minutes – this results in (in my opinion) a perfect cookie with a gooey center and chewy outside, but if you like your cookies more baked, add a minute.
I’ve done this recipe with part almond flour and part oat flour and it was delicious as well!
Feel free to try it with any gluten-free flour substitute or mix that you love! If you’re dairy-free, you can try replacing the butter with coconut oil.
I don’t put anything (butter, etc) on the cookie sheet or mat besides the dough balls.
You can keep the dough in the freezer for up to a year!
These make for great airplane snack cookies to bring with you on a plane (once we can all travel again), since they’re packed with protein, and all the sweet and salty goodness you crave when you’re 30,000 feet in the air.
Let me know how you like them in the comments!! Enjoy!!
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