Dense, crumbly, salty, and full of roasted flavor without eggs, gluten, other grains, or oil and made with only five ingredients, these roasted almond bites are delicious as a snack, dessert, or protein boost!
I eat my homemade roasted almond butter out the jar with a spoon, and these cookies are the result of making a roasted almond butter obsession more portable. Because who does not love finding your nut butter jar leaked in your bag or car during the summer time? Just kidding, I have never experienced that scenario. Haha.
My roasted almond butter obsession is quite real too….a pint jar only lasts a week! However, the recipe came about by a rather happy accident. One day earlier this month, I was in my kitchen getting ready to bake a batch of my peanut butter cookies for an event I was going to the next day, when I saw an announcement related to the event banning peanut products of any kind due to a participant’s allergy.
Thankfully, I had just made a batch of roasted almond butter, so I quickly improvised and starting adding the roasted almond butter and other ingredients to the bowl. Voila! These roasted almond bites came into existence, and now, I can safely carry roasted almond butter with me where ever I go!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 2 cups roasted almond butter (I used freshly homemade)
- ½ tsp salt
- ½ cup coconut sugar
- 2 tsp vanilla extract
- ½ cup cassava flour
- Preheat the oven to 375˚F and prepare a large cookie sheet.
- In a large bowl, using a spatula, mix the roasted almond butter, salt, vanilla extract, and coconut sugar until well combined.
- Then, add in the cassava flour 2 Tbsp at a time, mixing well before adding in more cassava flour.
- When the cookie dough is fully blended, using a 2 tsp cookie scoop, scoop out all the dough and place on the cookie sheet. The cookies will not spread in the oven, so they can be placed closely together on the baking sheet.
- After all the dough has been scooped, roll the cookie dough into smooth balls, place back onto the baking sheet, and gently flatten. The cookies will not rise while baking, so the shape they are when they are placed in the oven is the the shape they will be when they are done baking.
- Place the cookies into the preheated oven and bake 15-20 minutes until slightly browned.
- Remove the pan from the oven and let the cookies cool on the pan 10-15 minutes. Then, remove the cookies to a wire rack to finish cooling.
- Store in an airtight container or the refrigerator.
The serving size and nutritional information are general estimates based upon the ingredient amounts.