Foodie Friday – Almond Butter & Cacao Nib Cookies

Foodie Friday – Almond Butter & Cacao Nib Cookies

They might be a healthier alternative, but we’d happily munch through a bunch of these almond butter cookies!Almond Butter Cookies 2

Not your classic cookie, but the perfect substitute to give you the delicious snack you’ve been craving all day, with no harm done!

Vegetarian / Gluten-free / Dairy-free / Refined sugar-free / Makes 12 cookies


  • 250 g (83⁄4 oz/1 cup) almond butter
  • 150 g (51⁄4 oz/scant 1⁄2 cup) clear honey
  • 1 large egg
  • 1 tsp pure vanilla extract
120 g (4 oz/scant 11⁄4 cups) ground almonds
  • 1 tsp bicarbonate of soda (baking soda)
  • 50 g (13⁄4 oz/scant 1⁄2 cup) cacao nibs
1⁄2 tsp sea salt
  1. Preheat the oven to 180°C (350°F/ Gas 4). Line 2 baking trays with baking parchment.
  2. In a medium bowl using a hand-held electric mixer, beat together the almond butter, honey, egg and vanilla extract until smooth (about 1 minute).
  3. Beat in the ground almonds and bicarbonate of soda until combined. Stir in the cacao nibs.
  4. Roll the dough into 12 balls, place onto the lined trays and gently press down into cookie shapes. Bake in the oven for 10 minutes or until the cookies are a light golden brown.
  5. Once out of the oven, immediately sprinkle salt on top of the cookies, then leave to cool on the baking tray for
10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature. Best eaten within 5 days.

Love Your Lunches by Bec Dickinson (Hardie Grant, £12.99) Photography ©Bec Dickinson



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