Almond Butter Cookies with Dulce de Leche



  • 100g butter
  • ½ cup almond butter (Bay Road)
  • ¼ cup brown and ¼ cup white sugar
  • 1 teaspoon vanilla
  • 1 cup ground almonds or LSA
  • ½ cup sliced almonds
  • ¼ cup cacao nibs
  • 1 teaspoon baking soda
  • ½ cup GF flour
  • ¼ cup dulce de leche (Holy Cow)


  1. Preheat the oven to 180 degrees Celsius.
  2. Line a biscuit tray with baking paper (preferably reusable!)
  3. Allow butter to come to room temperature.
  4. Cream butter and sugar.
  5. Add vanilla and almond butter and beat again.
  6. Add in the ground almonds/LSA, GF flour and baking soda and mix with a wooden spoon.
  7. Add in the cacao nibs and sliced almonds and fold into the mixture.
  8. Spoon teaspoons of the mix onto the tray and press lightly with your finger, making a well in the centre without breaking through the mixture.
  9. Place ¼- ½ teaspoon amounts of the dulce de leche into the wells.
  10. Bake for 12 minutes or until the biscuits are lightly browned.
  11. Allow to cool before serving.



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