Gwyneth Paltrow's Almond Butter Cookies

Almond Butter Cookies 1


Anyone that knows me knows how much I loooove Almond Butter. I put it on crackers, toast, ice cream, in smoothies, parfaits, breakfast bowls or anything I can get my hands on. If you haven't tried it on ice cream, then you're missing out. So as I was flipping through Gwyneth's cookbook, I saw this recipe. I have been dying to try it. I finally gave it a try a few weeks ago, and boy let me tell you they were amazing! What I love most about these cookies is that they're entirely Vegan and packed with Protein. So not only are you able to eat the dough with no guilt but these cookies can be eaten any time of the day. A few people messaged me asking for the recipe, so here it is! It's too good not to share! I took the liberty of adding chocolate chips and some pecans to this particular batch. 

Hope you enjoy!

From Gwyneth Paltrow’s It’s All Good
Makes about 2 dozen cookies


  • 1 ½ cups gluten-free multi-purpose flour (if the flour doesn't include xanthan gum add 3/4 teaspoon)
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 cup natural almond butter (the only ingredient should be almonds)
  • 1 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Maldon sea salt, to taste (the original recipe says ½ teaspoon, but I just sprinkled a little on top of each cookie. You can also sub your favorite coarse sea salt.


  1. Preheat oven to 350 degrees Fahrenheit
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Whisk together the flour, xanthan gum, fine sea salt and baking powder together in a small bowl and set aside.
  4. In another, larger bowl combine almond butter, maple syrup and vanilla extract, mixing until combined.
  5. Mix the dry ingredients into the wet ingredients, combining thoroughly.
  6. Spoon the dough onto prepared baking sheets about 2 inches apart (any amount will work, but I like the cookies best when I used about 1 Tablespoon) and press down on each cookie to flatten it into a small disc (you can wet your fingers if you want, but it isn’t really necessary).
  7. Sprinkle each cookie with a little Maldon salt.
  8. Bake for 10-12 minutes at 350 degrees Fahrenheit and allow them to cool on a rack before serving.