Gluten-Free Almond Flax Cookies

This is such a great recipe I just had to share. Imagine a very moist oatmeal raisin cookie without the flour and the oats. With flax seed and almond butter, these cookies are almost like little energy bars. They mix up really fast – 5 to 10 minutes is all you need. If we are going to treat ourselves to a cookie, these are the ones I want to eat!

Gluten-Free Almond Flax Cookies

Servings 16 cookies


  • 1 cup almond butter
  • 1/4 cup turbinado sugar
  • 1/4 cup honey
  • 1/2 tsp. vanilla
  • 1 egg
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 cup unsweetened shredded coconut
  • 1/3 cup golden flax seeds
  • 1/3 cup craisins or raisins


  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Using a stand mixer, combine almond butter, sugar, honey, and vanilla. Mix on medium until creamy.
  • Add egg and mix to combine.
  • Add the remaining ingredients and mix just until combined.
  • Drop or scoop dough onto parchment lined baking sheets, leaving about 2″ between cookies.
  • Gently press cookies to flatten.
  • Bake for 12-15 minutes until the edge start to brown.
  • Cool completely on baking sheets, then remove and store in refrigerator or freezer.
  • BE CAREFUL NOT TO OVERBAKE. Cookies should come out of the oven soft.
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