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Iron-rich Almond Butter Cookies


20 min

12 cookies


Iron-rich Almond Butter Cookies




  • 1 1/2 cup almond flour
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • Optional: Flaked sea salt for sprinkling


  • Preheat the oven to 200C and line a baking tray with parchment paper.
  • In a medium bowl, whisk together the wet ingredients until smooth.
  • Using a rubber spatula, stir in dry ingredients until combined, so no dry flour is visible. The dough will be quite thick.
  • Using a medium cookie scoop, scoop 2 tablespoons worth of dough and place on a baking sheet about 2 inches apart. Press with a fork to flatten. 
  • Sprinkle each cookie with some flaked sea salt and bake for 9-10 minutes until the tops start to crackle and are firm to the touch. The bottoms should be just slightly golden.
  • Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to cool fully.
  • The cookies can be stored in an airtight container on the counter for 3 days or in the freezer for up to 1 month.