Soft and chewy almond butter cookies with crunchy almonds, pistachios and white chocolate. This recipe is made gluten-free, refined sugar-free, paleo and high protein!



  • 1 c gluten-free flour 
  • 1/2 c coconut sugar
  • 3 tbsp honey
  • 1/2 c Spread The Love UNSALTED CRUNCH almond butter
  • 1 egg 
  • 2-3 tbsp water
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1/4 c chopped, pistachios
  • 1/4 c chopped, white chocolate


  1. Preheat oven to 325 F.
  2. Place all wet ingredients into a mixing bowl and stir until combined. Add in the dry ingredients and mix until incorporated. Add in the pistachios and white chocolate. 
  3. Separate dough into 12 evenly sized balls and place them on a baking sheet lined with parchment paper about 1 " apart. Press them down slightly. 
  4. Bake for 6-8 minutes. Let cool for 2 minutes before transferring to a wire rack to continue cooling. 
  5. Store in an airtight container for up to 3 days.


White Chocolate Pistachio Almond Butter Cookies White Chocolate Pistachio Almond Butter Cookies