Name: Gluten-Free Almond Butter Cookies with Dates
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 60 - 80
Cuisine: Malaysian
Ingredients: 250g butter, room temperature (leave at room temperature for about 30 minutes); 250g almond meal (almond flour); 200g toasted almonds, coarsely ground; 4 Tbsp toasted sesame seeds; ½ tsp salt; 2 tsp double-acting baking powder; ¼ tsp baking soda; 200g dates, pitted and chopped; Raw almonds, for topping; 1 egg, whisked; Baking trays; Parchment paper; Electric mixer; Food processor or hand blender

Close up of flourless almond cookies showing crunchy almond and sesame texture

Gluten-Free Almond Butter Cookies (Rich, Nutty & Naturally Sweetened with Dates)

These Gluten-Free Almond Butter Cookies are wonderfully rich, nutty, and naturally sweetened with dates. They have a buttery melt-in-the-mouth texture with a delightful crunch from toasted almonds and sesame seeds. Best of all, they are completely flourless, making them perfect for those avoiding gluten while still wanting a delicious festive or everyday cookie.

I love creating recipes that rely on natural ingredients instead of refined flour. Almond meal produces cookies that are tender, fragrant, and full of wholesome nutty flavour. The addition of chopped dates provides gentle natural sweetness while keeping the cookies moist.

These cookies are simple to prepare and keep well in an airtight container, making them perfect for gifting or enjoying with tea or coffee.

Why You Will Love This Recipe

Naturally gluten-free and flourless
Rich buttery texture with nutty crunch
Sweetened with dates instead of refined sugar
Easy one-bowl cookie dough
Great for festive baking or everyday treats

Important Texture Note

Please note that these cookies are naturally more crumbly compared to cookies made with wheat flour because they do not contain gluten, which normally helps provide structure and elasticity.

The cookies are also not meant to be crispy like traditional flour-based cookies. Instead, they have a rich, tender texture with a pleasant crunch coming from the toasted almonds and sesame seeds.

This is the natural characteristic of flourless almond-based cookies and is part of their unique charm.

Gluten-free almond butter cookies topped with whole almond

How To Make Gluten-Free Almond Butter Cookies

Ingredients (Yields: 60 - 80 pieces)

250g butter, room temperature (leave at room temperature for about 30 minutes)

250g almond meal (almond flour)

200g toasted almonds, coarsely ground

4 Tbsp toasted sesame seeds

½ tsp salt

2 tsp double-acting baking powder

¼ tsp baking soda

200g dates, pitted and chopped

Toppings:

Raw almonds, for topping

1 egg, whisked

Utensils:

Baking trays

Parchment paper

Electric mixer

Food processor or hand blender

Step-by-Step Method:

1. Toast The Almonds:

Spread whole almonds evenly on a baking tray.
Toast in a preheated oven at 190°C (top and bottom heat) for about 10 minutes, or until fragrant and lightly golden (timing may vary depending on your oven).
Remove from the oven and allow to cool completely.
Using a food processor or hand blender, coarsely grind the toasted almonds. Avoid grinding too finely to retain a crunchy texture. Set aside.

2. Prepare the Dates:

Remove the seeds from the dates and chop them into small pieces.

3. Preparation:

Preheat oven to 170°C (330°F).
Line a baking tray with parchment paper if normal baking tray is used and set aside.

4. Prepare the Cookie Dough:

Sift the baking powder and baking soda into the almond meal.
Add salt and mix well.
Stir in the coarsely ground toasted almonds and toasted sesame seeds until evenly combined.
Add chopped dates and gently rub them into the mixture using your fingers to prevent sticking.
In a separate bowl, beat the butter with an electric mixer until light and fluffy.
Add the dry ingredient mixture to the butter and fold gently using a spatula until a uniform dough forms.

5. Shaping:

Pinch a small portion of dough and roll it into a small ball.
Arrange the dough balls on the prepared baking tray, leaving slight space between each cookie.
Lightly brush the tops with egg wash.
Place a raw almond in the centre of each cookie and press gently to secure.

6. Baking:

Bake in the preheated oven for about 15 minutes, or until lightly golden brown.
Allow cookies to cool completely on the baking tray before transferring to a wire rack to cool further.
Store in an airtight container.

Baking Tips for Best Results

Toasting Almonds Enhances Flavour

Toasting the almonds brings out their natural oils and intensifies their nutty aroma. Allow them to cool fully before grinding to prevent oil release and clumping.

Do Not Over-Grind Almonds

Keep the almonds coarsely ground. This creates texture contrast and prevents the cookies from becoming dense or oily.

Butter Temperature Matters

Butter should be soft but not melted. Properly softened butter helps create a light and fluffy cookie texture.

Prevent Dates from Clumping

Lightly rubbing the chopped dates into the dry mixture helps distribute them evenly and prevents sticky lumps in the dough.

Allow Cookies to Cool Completely

Gluten-free cookies are delicate when hot. Cooling allows them to firm up and develop better structure.

Frequently Asked Questions

Can I replace butter with oil or dairy-free butter?

Butter provides richness, flavour, and helps create a tender crumb in these cookies. You may substitute with dairy-free butter for a dairy-free version. Using oil is not recommended as it will change the cookie texture and may cause the cookies to spread too much.

Can I use store-bought almond flour instead of almond meal?

Yes, both almond flour and almond meal work well in this recipe. Almond flour usually produces a slightly finer and softer cookie texture, while almond meal gives a more rustic and nutty bite.

Can I replace dates with sugar or another sweetener?

Yes, but it will change the flavour and moisture level. If replacing dates with sugar, you may need to slightly reduce the butter or add a small amount of liquid to maintain the dough consistency. Raisins or chopped dried cranberries are also good alternatives.

Why do my gluten-free cookies crumble easily?

Gluten-free cookies are naturally more delicate because they lack gluten structure.

Make sure to:

Measure ingredients accurately

Allow cookies to cool completely before moving

Avoid overbaking

Can I skip toasting the almonds?

Toasting is highly recommended. It enhances flavour and improves the nutty aroma. Untoasted almonds will produce a milder tasting cookie.

How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges and slightly firm on the surface. They will continue to set as they cool on the baking tray.

How should I store these cookies?

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze them and thaw at room temperature before serving.

Are these cookies suitable for gluten-sensitive individuals?

Yes, this recipe is naturally gluten-free. However, always ensure your almond meal, baking powder, and other ingredients are certified gluten-free if baking for someone with gluten intolerance.

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