I received this product for free for review from Moms Meet. Compensation for this post was provided, however, all opinions here are my own.
So, what if I told you that you could use this tasty-on-its-own jar of Lindsay honey cinnamon almond butter to quickly whip up an even tastier batch of flourless, gluten free, dairy free homemade cookies — using simple ingredients you probably already have in your house? Are you in? Read on to see how I did it!
But first… Lindsay Almond Butter?
Let me tell you a little bit more about these newer Lindsay almond butters before we get to the recipe itself. My family recently had the opportunity to try out Lindsay almond butter, which is currently available in Classic Creamy, Classic Crunchy, and Honey Cinnamon flavors. And, while you might be more familiar with Lindsay as an olive brand, this family owned and operated company also grows almonds on the very same land on which they have cultivated olives for the last hundred years. All three flavors of Lindsay almond butters are made with 100% California almonds and sweetened with honey.
Other pluses here:
- Lindsay almond butters are smooth and easy to spread.
- While you’ll get a little oil separation, it’s minimal; these almond butters require very little (if any!) stirring.
- No refrigeration required.
- No hydrogenated oils.
- Lindsay almond butter is Kosher, GMO-free, and gluten free.
Here’s the nutrition label on the honey cinnamon variety I used for today’s cookies:
Things to be aware of:
- All of their almond butters do contain sugar in the form of honey, for those of you who prefer yours unsweetened.
- While Lindsay almond butter is made on peanut-free equipment, it’s processed in a facility that also handles peanuts and other allergens.
All three of these flavors were a hit with both kids, who gave Lindsay almond butter high marks in terms of taste, spreadability, and “being awesome right off a spoon.”
Oh, and be sure also to enter Lindsay’s 2018 back to school contest for a chance to win prizes including an almond butter prize pack or a coupon for a free jar!
Now, moving on to the flourless Lindsay almond butter cookies!
When I’ve made flourless nut butter cookies in the past, I’ve just used a very old three ingredient recipe with the 1 cup granulated sugar, 1 egg, 1 cup almond butter ratio. Recently, however, I was talking to a friend who said that she liked the texture better when she instead used 3/4 cup brown sugar and added a touch of baking soda — so I went with that thought here, threw in a little vanilla to complement the honey cinnamon flavor of the Lindsay almond butter, and added chocolate chips per the kids’ request.
If you (or your kids) like chewy, gooey, sweet chocolate chip cookies, these will be right up your alley! They disappeared pretty darn quickly in this house. 🙂
Flourless Almond Butter Chocolate Chip Cookies
1 cup Lindsay honey cinnamon almond butter
3/4 cup brown sugar, packed
1 large egg
1/2 tsp baking soda
1/2 tsp vanilla
Dash sea salt
1/2 cup mini chocolate chips (I used dairy free)
Preheat oven to 350 degrees and line two rimmed baking sheets with silicone baking mats or parchment paper.
Combine Lindsay almond butter, brown sugar, egg, baking soda, vanilla, and sea salt in a large bowl, then stir in the chocolate chips.
Form dough into 1″ balls and arrange on the baking sheets, leaving space between the cookies, as they’ll spread more than you might expect. Flatten each ball of dough slightly, then bake at 350 degrees for 10 minutes or until bottoms are browned, rotating trays between baking racks halfway through.
Let cookies cool on the pan for 3-5 minutes before removing.
Note: The dough will be pretty gooey — roll with it, literally, because that goopy dough magically transforms into soft, chewy cookies. If you’re dairy free, use dairy free mini chocolate chips and you’re all good with this recipe.
So, how easy are these flourless, gluten free almond butter cookies?
Let me know if you give them a try! Lindsay Honey Cinnamon almond butter worked particularly well in these cookies, so if you choose to use something like Classic Creamy instead, you might want to add a touch of cinnamon to the dough as well.
Flourless Almond Butter Chocolate Chip Cookies, printable recipe
- 1 cup Lindsay honey cinnamon almond butter
- 3/4 cup brown sugar packed
- 1 large egg
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- Dash sea salt
- 1/2 cup mini chocolate chips I used dairy free
- Preheat oven to 350 degrees and line two rimmed baking sheets with silicone baking mats or parchment paper.
- Combine Lindsay almond butter, brown sugar, egg, baking soda, vanilla, and sea salt in a large bowl, then stir in the chocolate chips.
Form dough into 1" balls and arrange on the baking sheets, leaving space between the cookies, as they'll spread more than you might expect.
Flatten each ball of dough slightly, then bake at 350 degrees for 10 minutes or until bottoms are browned, rotating trays between baking racks halfway through.
- Let cookies cool on the pan for 3-5 minutes before removing.
The dough will be pretty gooey -- roll with it, literally, because that goopy dough magically transforms into soft, chewy cookies. If you're dairy free, use dairy free mini chocolate chips and you're all good with this recipe.