{table for two | recipe : almond butter cookies with fleur de sel}


{table for two | recipe : almond butter cookies with fleur de sel}

THERE HAVE BEEN some serious cookie cravings recently — shortbread and chocolate-covered gingersnaps, border biscuits and linzer, and all before the holidays, and so, publishing this recipe here as a reminder to try it out when there’s a moment.  From Gwyneth’s book, It’s All Good, they are gluten-free, refined sugar-free and even vegan, and so will hopefully be a little less decadent, perfect for mid-day snacks on busy office days . . .


preparation time: 25 mins  // bake time: 12 mins // total time: 37 mins // makes: 20 to 24 cookies

I n g r e d i e nt s
170 grams (1-1/2 cups) gluten-free flour
2 grams (3/4 tsp) xanthan gum [if your gluten-free flour does not include xanthan gum]1/2 teaspoon fine sea salt
3 grams (1 tsp) baking powder
250 ml (1 cup) raw almond butter
250 ml (1 cup) maple syrup
1 teaspoon pure vanilla extract
coarse sea salt flakes for garnishing

P r e p a r a t i o n

Preheat the oven to 350 F (180 C) and line two cookie sheets with parchment paper or silicon mat.

Whisk together the dry ingredients: flour, fine sea salt, and baking powder.

In a separate bowl, whisk together the wet ingredients: almond butter, maple syrup, and vanilla extract.

Throughly combine the wet and the dry ingredients until smooth.

Using two spoons or your bare hands, form the dough into small balls, each about the size of a rounded tablespoon.

Place them on the cookie sheet, 2 inches apart, so they will have room to expand.

Wet your palms with water and press down on each cookie, smoothing the edges so each is a nice disk.

Sprinkle each cookie with some sea salt flakes.

Keep one tray in the fridge while you bake the first batch. I find the results much better when the cookies are baked one tray at a time.

Bake in the middle rack until cookies are fragrant and just firm, about 10 to 12 minutes.

Let them cool on a rack before serving.

{p.s.} a few others who have tried the recipe : one // two // three

[Recipe from It’s All Good cookbook by Gwyneth Paltrow & Julia Turshen // Published by Grand Central Life & Style / Hachette Book Group, New York, 2013 // Image : photography by Tartine and Apron Strings]