Cinnamon Almond Butter Cookies

Cinnamon Almond Butter Cookies

I promised to share some of my favorite healing foods desserts in December and I knew I had to make a delicious cookie recipe for all the cookie lovers that would be free of health-depleting white flour and white sugar.


I started baking cookies at the age of 9 with my mom. She taught me all kinds of yummy cookie recipes and we loved baking new batches of cookies every month.


Some of my fondest cooking memories with my mom involved making chocolate chip cookies, shortbread, oatmeal raisin cookies, and sugar cookies. My brother, mom, dad and I would devour these tasty cookies as soon as they came out of the oven!


I really adore two types of cookies, both crisp and light or soft and chewy cookies. Today’s recipe for cinnamon almond butter cookies is an absolutely scrumptious crisp cookie that is completely gluten-and-grain-free.


The secret to making this cookie  gluten-and-grain-free is using finely ground blanched almond flour as a replacement for white all purpose flour. Blanched almond flour is made by soaking raw almonds in hot water to remove the skins.


The almonds are ground into fine almond flour that is a wonderful  gluten-and-grain-free option for baking. Please don’t substitute coarse almond meal for blanched almond flour because it won’t yield the right texture in this recipe. Almond meal is usually coarse ground almonds that are ground with the skins still on them. A good choice for blanched almond flour is this company.


This is what blanched almond flour looks like:




Almonds and almond flour are rich in protein, fiber, vitamin E, potassium, antioxidants, and heart healthy monounsaturated fat. Even though almonds are considered a nut, they are really not a true nut because they are the seed of the fruit that grows on almond trees. Technically it’s a drupe.



Coconut sugar is a delicious caramel flavored sugar that comes from the crystallized sap nectar that flows from the coconut blossom when coconut trees are tapped. Coconut sugar has 17 amino acids, key vitamins, minerals, and a glycemic index of 35. Coconut sugar is also one of the most ecologically sustainable natural sweeteners in the world. Coconut sugar can be used as a 1-to-1 replacement for refined white sugar. I used Wholesome Sweeteners organic coconut sugar in this recipe.


Organic pastured butter is a healthy fat to include in your diet and one that you should not be afraid to eat or use. Butter adds rich depth of flavor to these cookies which really makes them taste irresistible. Pastured butter comes from cow’s that eat a natural diet of grass. This natural diet produces butter that is rich in vitamins A, D, and K2, omega-3 and omega-6 essential fatty acids, CLA and selenium.  For more information on the benefits of butter check out these two articles. If you don’t eat dairy or are vegan you can try these cookies with raw almond butter.


I added 3 of my favorite healing spices to this cookie recipe. Cinnamon, cardamom, and vanilla are fabulous spices that add fantastic health benefits and an exotic flavor to these cookies that pairs perfectly with the other ingredients. Cardamom and vanilla are both excellent digestive aids and cinnamon helps to regulate blood sugar.

Once you mix all these wonderful ingredients together, you have a delightful whole foods cookie that you can be happy to add to your cookie collection.

Do you like cookies? What’s your favorite cookie? Please contribute to the conversation by leaving a comment.

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Cinnamon Almond Butter Cookies

Gluten-Free, Grain-Free, Egg-Free, Paleo, Primal

Makes 2 dozen cookies

¼ cup blanched almonds (2 ounces)

½ cup unsalted pastured butter (8 tablespoons)-at room temperature

½ cup organic coconut sugar

¼ teaspoon unrefined sea salt

1¼ teaspoons pure vanilla extract

½ teaspoon cinnamon

½ teaspoon cardamom

1¼ cups blanched almond flour


1. Chop the almonds finely and set aside.

2. Cream together room temperature butter and coconut sugar until smooth and light. Add sea salt, vanilla, cinnamon, and cardamom and blend until well mixed.

3.  Stir in chopped almonds and almond flour and mix together until completely incorporated.

4. Place cookie dough on a sheet of parchment paper and pat into a circle. Fold parchment over dough and put in the refrigerator to chill for at least 1 hour.

5. Once cookie dough is chilled, preheat oven to 300˚ F (150˚ C), and position the rack in the middle of the oven. Place another sheet of parchment paper on top of dough and roll out dough into a ¼-inch thick circle. Cut with a 2-inch cookie cutter and place around 1-inch apart on a cookie sheet pan.

6. Bake cookies in the oven for around 15-18 minutes until light brown in color. Remove from oven and cool on cookie sheet for 5 minutes before removing. Cookies will stay fresh in an airtight container for 2-3 days if they last that long!

This post contains affiliate links and was shared on Keep It Real Thursday, Allergy Free Wednesdays.



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  1. Woo Hoo Shelley, I am always looking for a healthy alternative! I’ve used almond flour before and it is amazing! This recipe is something I would like to eat.

    I can’t eat “ordinary” cookies or cake, it just burns my stomach because I gave up refined sugar, and all that other “nasty” stuff a while ago.

    So now I’m sensitive to it.
    Thanks for the recipe, I think I’ll give it a whirl!
    Donna Merrill recently posted..Self-ConfidenceMy Profile

    • Shelley Alexander says:

      Hi Donna, Isn’t almond flour amazing? It makes the lightest most wonderful baked goods. I’m so happy that you gave up refined white sugar, you’re doing your body a favorite avoiding it. Let me know how you like the recipe if you make the cookies.

  2. These look absolutely delicious Shelley! I am going to have to pass this recipe onto my wife. 🙂

    Kevin Martineau recently posted..Having a bad day?My Profile

  3. has anyone tried these with honey or maple syrup or stevia? I would love to try coconut sugar but first I want to get through what I already have 😉

    • Shelley Alexander says:

      Hi Ashley, I have not tried the cookie recipe with honey, maple syrup, or stevia. If you don’t mind experimenting with the recipe, I think I would try it with honey. Use less honey than the coconut sugar suggested in the recipe because honey is sweeter than coconut sugar. Your cookie texture may be alot softer with the honey also. Let me know how it works out for you.

  4. Very good idea for Christmas Eve, I’ll try to do this at home, my kids will be very happy.

  5. Hi Shelley,

    baking with almonds instead of flour is one of my favorites.

    Like you, I used to help my mother with baking, but only before Christmas, when she produced lots of trays of different cookies (mostly white flour and sugar).

    Knowing that we get all those beneficial nutrients you mentioned makes your recipe very special.

    Thank you so much for sharing this.
    I will pass it on.

    Love and Light
    Yorinda recently posted..Ho’oponopono for clearing limiting programmingMy Profile

    • Shelley Alexander says:

      Hi Yorinda, Thanks so much for sharing your personal experience with baking with your mom. I too baked cookies with my mom filled with white flour and white sugar but have learned new healthier ways to bake and it has made such a difference in my life. I hope you enjoy these cookies and share them with your family and friends. Love and Light to you too!

  6. Hello
    I was wondering if you had the nutritional information on these?
    Thank you!

    • Shelley Alexander says:

      Hi Heather, I don’t have the actual calorie info on these cookies but you can figure it out easily by using one of the many online calorie counters available if you need to know exactly how much protein, carbs, fat etc are in these cookies. I personally like to focus in on how nutrient-dense foods are along with their healing properties when I create recipes rather than counting calories, fat grams etc.. and that is why I don’t include it on my blog.

  7. Shelley,

    What a fun recipe. Almonds and cinnamon and vanilla, what could be bad.

    Hey, we’re trying to substitute wheat flour in a mondel broat recipe, kind of like a biscotti. We’ve used oat flour and find the result to just fall apart. I wonder if the almond flour would work. Have to give it a try. It’s fun to experiment in the kitchen. More often than not you get to eat your mistakes.

    Happy New Year!
    Rick Lelchuk recently posted..Set Your Desire on FireMy Profile

    • Shelley Alexander says:

      Rick, That’s the beauty of cooking you can try experiments and come up with new recipes that excite and satisfy your palate. I hope the almond flour works in your recipe it should offer more structure than the oat flour. Let me know how it turns out. Happy New Year to you!

  8. Hi Shelley,

    These look delicious!! However for now I will just keep the recipe.. I am still working on eating up all the other things that I have made ( most gluten free– with almond flour). I look forward to trying this.. My hubby’s birthday is coming up so perhaps I can try them then!! PS. I made the last recipe you had up… It was delicious!!
    Holly recently posted..Do You Include Balance Into Your Workouts?My Profile

    • Shelley Alexander says:

      Hi Holly, Thanks so much for coming back and sharing! I’m so happy that you enjoyed my last recipe and this cookie will hopefully become one of your new favorites. I plan on making some double chocolate cookies in the next week and if I like them I will post up the recipe soon.

  9. Hi Shelley,
    Love your grain free ingredient list and the crunchy look of these cookies. All the cookies I’ve made lately have been soft cake like ones. I’m ready for some crunch 🙂
    Pinning and sharing on my FB page
    Laureen recently posted..Fox in the Kitchen Blog ~ Top Twelve Gluten Free Recipes of Twenty-TwelveMy Profile

    • Shelley Alexander says:

      Thanks Laureen! I love crunchy cookies and these cookies don’t disappoint. 🙂 I hope you enjoy them!

  10. Those look wonderful. I love almond cookies and I’m sure these are fabulous.
    France recently posted..Creamy Cauliflower Soup (DF) with Herbed Olive OilMy Profile

  11. Hi just wondering if you could use rapdura instead of the coconut sugar

  12. Hello 🙂
    I would like to add maybe pecans, oatmeal and chocolate chips. How would I adjus the other ingredients?

  13. Shelley, I just made your cookies. They were delicious! I had to make myself stop eating
    them. I didn’t have any almonds so I used walnuts and they were still good. Next time I’ll use almonds. I always look forward to getting your recipes.

  14. You ought to be a part of a contest for just one of the finest blogs on the web. I’m going to suggest this site!

  15. Jennifer Oliva says:

    How do you think these would be as a base for a cheesecake (crumbled and mixed with butter or oil and pressed into a pan)?

  16. Those look wonderful. I love almond cookies and I’m sure these are fabulous.
    Jesse recently posted..Five Laptop or PC Accessories That Will Increase Your EfficiencyMy Profile

  17. Hi just wondering if you could use rapdura instead of the coconut sugar

  18. Those look wonderful. I love almond cookies and I’m sure these are fabulous.
    Jessica recently posted..How Technology is Improving EducationMy Profile

  19. I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

  20. Michelle

    Can I use coconut flour instead?.

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