For a rich and flavorful cookie that satisfies both adults’ and kiddos’ taste buds, try these Gluten Free Almond Butter Butterfinger Cookies. You can even alter the mix-ins for a completely dairy free and egg free cookie!
So Sunday rolled around last week and I was out of butter. I was also out of milk. Oh yeah, I apparently ran out of eggs as well.
You do realize that most of these items are staples for baking, right??? And since I avoid shopping on Sunday, I was left stranded on my island of food staple sorrow. Not only was I wondering what we were going to do for breakfast the next morning with only a cup or two of orange juice in the fridge (I secretly added water to make it stretch further) but I was facing baking withdrawals on my favorite baking day in the kitchen: Sunday Fun-day!
So instead of finding something else much more productive to do on a beautiful Sabbath day, I opted to attempt baking cookies without an ounce of eggs or butter. In fact, besides the Butterfinger mix-ins and chocolate chips, these cookies are completely dairy free. Whoop whoop!
Not that I actually care about these cookies being dairy free. I am completely obsessed with dairy. Really. As soon as I made it to Costco to buy our favorite organic milk (the taste is heavenly!), I came right home and poured myself a full glass to guzzle down within seconds. It was a true milk fix.
But, for all of you that struggle with dairy allergies as well as gluten intolerance, these cookies are for you! Just replace the mix-ins with a dairy free chocolate chip. I’ve heard that the brand Enjoy Life makes some amazing dairy free chocolate chips. Give them a try!
My first attempt with these cookies, I used one flaxseed egg and 1/2 a mashed banana. I’ve made almond butter banana cookies before that were absolutely delicious! I also only used 1/2 cup of sugar plus 1/4 cup of honey to make these cookies healthier. While they turned out well and were especially tasty, they weren’t quite the perfect cookie I was looking for.
So screw the healthy!!! I replaced the honey and used a full cup of sugar instead, and I decided to omit the banana flavor and add another flaxseed egg.
The perfect Gluten Free Almond Butter Butterfinger Cookie arrived! Literally, just one of them because I always test bake one cookie before baking an entire pan.
But let me tell you, both my girls and I fought over rationing that one perfect cookie before I ended up baking the rest. Ben would have also been in the fight if he didn’t have to work that morning.
Oh yeah, that’s another confession. These cookies were born around 8:00 in the morning, and yes I did let each of my girls eat a full one fresh out of the oven. How’s that for parenting skills???
Don’t worry, my kids are well rounded when it comes to health. How many kids do you know eat Cobb salads for dinner and down asparagus spears by the handful? An occasional morning cookie ain’t never hurt anyone! Key word: occasional!
These cookies are the perfect cookie to appease both adults and children in the fact that the almond butter lends them a more sophisticated flavor for those mature palates, yet the Butterfinger bits, chocolate chips, and the fact that they are a cookie screams “KID!” all the way.
These cookies taste amazing warm out of the oven (let them at least cool enough to set), room temperature, cold from the fridge or freezer, and, of course, with a scoop of vanilla or caramel ice cream on top. Not saying that I’ve had them all of these ways…okay, at least not in the same day!
Now if for some reason you are just not an almond butter fan, I’m pretty sure these cookies would work just as well with creamy peanut butter instead. In fact, I’m trying that next because my almond butter is all gone now. Between making two batches of cookies, almond butter pancakes, and almond butter muffins, my almond butter has been set to rest.
Oh, one more suggestion with these cookies. Definitely use those big honking chocolate chips like the Guittard or Ghirardelli brands. They create these glorious pockets of lovely melted chocolate, while the bits of Butterfinger create this slightly crispy crunchy chew. It’s a great contrast in texture. One that makes my mouth quite happy indeed!
So whether you opt for the healthier cookie version, or you go all out with these chewy Butterfinger cookies, they are sure to not disappoint. Really, let’s be honest, who can eat a Butterfinger and NOT be in a jolly mood??? The answer is NO ONE!!!
Have you tried baking with Butterfinger Baking Bits yet?! If so, what have you made?
- ½ cup melted coconut oil, cooled to touch
- ½ cup almond butter
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ cup brown rice flour
- ¾ cup gluten free oat flour
- ⅔ cup almond flour
- ⅓ cup tapioca starch
- ½ cup Butterfinger Baking Bits*
- ½ cup chocolate chips*
- In a small bowl, stir together ground flaxseed and water and set aside for at least 2 minutes. In a large mixing bowl, cream together melted coconut oil, almond butter and sugar until smooth. Add flaxseed mixture and vanilla and mix until smooth.
- In a separate smaller mixing bowl, sift together salt, baking soda, brown rice flour, oat flour, almond flour and tapioca starch. Add dry mixture to wet mixture and mix until incorporated.
- Using a wooden spoon or spatula, stir in Butterfinger bits and chocolate chips. Cover and chill dough for at least 1 hour.**
- When ready to bake cookies, preheat oven to 350 degrees and line baking sheets with parchment paper. Roll walnut sized balls of dough and place 2" apart on cookie sheet. Bake one pan at a time for 12-14 minutes or until edges are browning. Remove from oven and allow to cool completely until set on baking sheet before transferring to cooling racks. Continue baking until dough is gone.
- Store extra cookies in an airtight container at room temperature for up to 3 days or in freezer for up to 3 months.
**You can bake right away, but they will be slightly flatter than letting them chill first.