Remember how I made those Gluten-Free Almond Butter Cookies a few weeks ago? They tasted great, but were super crumbly and I couldn't seem to get the texture right. Well, I think I may have found a two-part solution: coconut oil and shredded coconut.
The coconut oil served as a binding agent and the shredded coconut added more texture. The cookies weren't perfect, they still crumbled a little, but they were much better than my first attempt. And they tasted even better. I love coconut, and really love the added flavor from the shredded coconut. Mixed with the almond butter and cinnamon, these cookies taste fantastic.
My adventures in gluten-free baking will no doubt continue, and I'm sure I'll be sharing successful as well as unsuccessful recipes with you as time goes on. Maybe you can even teach me a thing or two.
Gluten-Free Almond Butter Cookies (Updated Recipe)
1 cup almond butter
1 organic egg
1 cup organic sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup shredded coconut
Preheat the oven to 350º.
Mix the ingredients together in a large bowl using electric beaters or a stand mixer until they form a dough-like mixture. Use a teaspoon to drop mixture onto the cookie sheets (I rounded each one first and then slightly flattened it on the pan). Cook for 15 minutes or until golden brown.