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Pumpkin Spice Almond Butter Cookies!

It’s officially Taylor and
#pumpkinspiceeverything szn! Let’s start with some soft, chewy almond butter cookies that keep blood sugar balanced!


3/4 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground dried ginger
1/4 tsp ground allspice or ground cloves
1/4 tsp ground nutmeg
6 tbsp grass-fed butter metled or coconut oil
1/2 cup almond butter, drippy but no added oils
1/2 cup coconut sugar
1 egg
1 tsp vanilla extract


Preheat oven to 175C/350F.

In a bowl combine almond flour, coconut flour, baking soda, salt, cinnamon, ginger, allspice or cloves, and nutmeg. Set aside.

Beat butter, almond butter, coconut sugar, egg, and vanilla with a hand mixer/stand mixer/or whisk until combined.

Slowly incorporate flour mixture.

Prepare a baking sheet with parchment.

With your hand roll into 16 small balls. Place on sheet and gently press them down so they form into a cookie shape. Or you can hatchcross them with a fork if you’d like.

Bake for about 8-10 minutes. When you take them out of the oven you want the edges of the cookies golden and crisp and the middle of the cookies soft and slightly under baked (almost a bit gooey). Let them cool on the baking sheet and they will continue to cook on the inside. This will result in the perfect golden edges and a chewy, soft center cookie.

Sprinkle with flaky sea salt if you’d like and enjoy!
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