Kourabiedes (Greek Butter Cookies)
A Greek butter cookie that's vegan, gluten-free and with a healthier butter free option. Both Kourabiedes versions are incredible and Greek dad approved!
Servings: 20
Calories: 72kcal
Ingredients
- 14 tablespoons oat flour , gluten-free if needed (3/4 cup plus 2 tablespoons)
- 2 tablespoons brown rice flour
- ¼ cup powdered sugar (see note)
- ¼ cup chopped slivered almonds
- ½ cup butter
- 1 teaspoon brandy
- 1 teaspoon vanilla extract
- 1 cup powdered sugar , to sprinkle over the top at the end
Almond butter version:
- ½ cup oat flour , gluten-free if needed
- ¼ cup powdered sugar (see note)
- ¼ cup chopped slivered almonds
- ½ cup runny smooth almond butter (see note)
- 4 teaspoons milk , I used almond
- 1 teaspoon brandy
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 F/ 165 C
- Combine flour, sugar, and almonds in a bowl and whisk to mix.
- Add in the butter, brandy, vanilla and milk if using. Using a fork mash the mixture together until it becomes dough like. Use your hands to mix it well and form a ball of dough.
- Roll into balls about 1 inch in diameter.
- Place on a baking sheet and bake for 15-20 minutes until golden at the edges. Mine took 18.
- Allow to cool a few minutes but not totally cold. Place them on a platter and sprinkle with the extra powdered sugar. If the cookies aren’t a tiny bit warm, the powdered sugar may not stick on the outside.
Notes
- This recipe needs powdered sugar to keep it’s integrity, if you want to try grinding coconut sugar into a powder and using it you can but the texture and flavor will change.
- Make sure your almond butter isn’t dry. This will make dry cookies. Add extra milk if it is.
- Nutrition facts are for the almond butter version.
Nutrition
Calories: 72kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Calcium: 28mg | Iron: 1mg