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Did you know you can bake cookies without flour? These Almond Butter Cookies are almost too good to be true, with a super-simple ingredient list. You probably already have everything you need in your pantry!
Instead of using flour, almond butter acts as both a flour and oil substitute in this healthy cookie recipe. The ground almonds provide fiber plus healthy fat, so it’s perfect for holding these gluten-free & dairy-free cookies together.
The first time I made these, I flattened them with a fork, like peanut butter cookies. But lately, I love stirring in chocolate chips for a more classic chocolate chip vibe. These have a chewy texture (especially if you serve them chilled) and are perfect for friends or family members with special dietary needs.
⭐⭐⭐⭐⭐ Featured Review
“I’m standing here eating cookies from the tray before they even cool off. So good!!! I never thought they would be this good with just these ingredients. Chewy, moist, just the right sweetness. Luckily I only made half a batch. Self preservation. Love every recipe of yours that I’ve tried. Thank you!” – Stacy
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Ingredients for Almond Butter Cookies
- Almond Butter. This will have a big impact on the flavor, so I most often use Trader Joe’s “raw” almond butter. If you use roasted almond butter, the cookies will taste roasted. You can also make homemade almond butter using unroasted, unsalted almonds if you prefer.
- Coconut Sugar. I use this granulated sugar because it has a slightly better glycemic index than white sugar, while still providing the chemistry cookies need to spread as they bake. If you cut back on the sugar, the cookies won’t spread as much, FYI.
- Egg. When you’re not baking with flour, an egg helps with structure. I use it for my healthy birthday cake and peanut butter banana muffins, too. You can use an egg substitute here if you don’t mind your cookies being softer and not crispy. (Like, at all.)
- Baking Soda. This leavening ingredient helps cookies spread and rise ever so slightly as they bake. If you’d prefer more lift (rather than spreading), replace it with baking powder instead.
- Salt. I think sweet treats always need salt, but I’m starting with unsalted almond butter. If you start with a salted nut butter, you might want to use less.
- Chocolate Chips. These are optional; skip them for a refined-sugar-free dessert.
How to Make Almond Butter Cookies (Step By Step)
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, add 1 cup almond butter, 3/4 cup coconut sugar, 1 large egg, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- Stir well until the batter looks thick and glossy. It won’t look like traditional cookie dough, so I’d stop stirring as soon as it looks mixed. (Excess stirring can make it greasier.) Fold in 1/3 cup of chocolate chips, if desired.
- Use a tablespoon or cookie scoop to drop the cookie dough onto the prepared baking sheet.
- Bake the cookies at 350ºF for 10 to 12 minutes. Check on them after 8 minutes if they start to smell fragrant, then remove them from the oven to cool completely.
Expert Tip: The oven shelf you choose to place the pan on can make a difference, FYI. My middle shelf bakes faster than the top one, so the cookies on my middle shelf were done 2 minutes faster than the ones on the top shelf. Experiment with your oven at home to see which shelf bakes fastest for you.
Almond Butter Cookies (made with NO flour!)
Ingredients
- 1 cup all-natural almond butter (no salt or oil added)
- ¾ cup coconut sugar
- 1 egg (or flax egg)
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup chocolate chips (optional add-in)
- coarse sea salt (optional topping)
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Prepare two pans if you want to bake all 18 cookies at once.
- In a large bowl, combine the almond butter, coconut sugar, egg, baking soda, and salt. Stir well to create a thick cookie batter. Fold in chocolate chips, if desired. (This is optional.)
- Use a tablespoon to drop the dough onto the lined baking sheet, keeping the cookies about 2 inches apart. Sprinkle the tops with coarse sea salt, if desired.
- Bake the cookies until lightly golden, about 10 to 12 minutes. For a crispier cookie, you can bake them for up to 15 minutes, but watch closely to make sure the edges don't get too dark or burn. (Nut butter can burn quickly, so use your nose, too.)
- Allow the cookies to cool on the pan completely before serving. They are very fragile when warm, but will firm up when cool. You can store the cookies in an airtight container on the counter for a few days, but store them in the fridge or freezer for a longer shelf life. (They are extra-crunchy if you serve them frozen.)
Video
Notes
Nutrition
More Healthy Cookie Recipes
- Almond Flour Cookies
- Healthiest Cookies Ever (fruit-sweetened)
- Paleo Chocolate Chip Cookies (chewy)
- Coconut Flour Cookies
If you try this almond butter cookie recipe, please leave a comment and star rating below to let me know how you like it.
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Can we substitute coconut sugar with xylitol? Will it yield same texture chewiness of cookies? Thanks
Ooh, that’s a good question. I’ve never baked with xylitol, so I’m not sure how it will work. Granulated sugar helps with chewiness and makes the cookies spread out as they bake. Let me know if you experiment with it!
First no flour cookie that tastes like a cookie. Nice and crunchy.
I made these last night and I was happy with them. They are very easy to prepare and they bake fast. And the final texture and taste are good.