These Almond Butter Cookies are easy to make, without using flour or oil. I love their rich almond flavor, and how they get lightly crisp on the outside and stay tender on the inside.
How to Make Almond Butter Cookies Without Flour
What I love about these particular Almond Butter Cookies is that they are made with just 5 ingredients, without using flour. Since almond butter is packed with fiber, it adds bulk to these healthy cookies without the need for any type of flour, and the flavor is better this way, too.
I use homemade almond butter that has no added ingredients– no added oil, sugar, or salt– but many store-bought brands are available like this, as well. I find that Costco’s Kirkland brand almond butter has a heavy “roasted” flavor, so I prefer Trader Joe’s raw almond butter for a more mildly flavored cookie.
Pairing the almond butter with a dry, granulated sugar helps these cookies crisp up on the outside. I like to use coconut sugar because it has a lower glycemic index compared to white sugar, so it won’t spike your blood sugar as much.
Vegan Almond Butter Cookies
If you are vegan or need to avoid eggs, you can make this recipe using a flax egg (or chia egg) instead. The resulting cookies will be slightly softer in the middle, but they hold up pretty well considering this recipe has no flour!
Why Almond Butter over Peanut Butter?
When I first made my 4-Ingredient Peanut Butter Cookies, I knew I wanted to try them with almond butter, as well, because I know not everyone thinks that peanuts are healthy.
While my family does still enjoy plenty of peanut butter recipes, we try to balance it out with other nut and seed butters, too. I actually think I prefer this almond butter cookie over the peanut butter one! Peanut butter tends to make baked goods slightly more dry and crumbly when compared to a recipe made with almond butter, so these cookies have the perfect texture, even without using flour or oil.
Paleo Almond Butter Cookies
Because these cookies are made without flour or refined sugar, they are naturally gluten-free and Paleo friendly. I love that they don’t taste like a “healthy cookie,” though!
How to Make Almond Butter Cookies (1-Minute Video):
Almond Butter Cookies
- 1 cup all-natural almond butter (no salt or oil added)
- 3/4 cup coconut sugar
- 1 egg (or flax egg)
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, combine the almond butter, coconut sugar, egg, baking soda, and salt. Stir well to create a thick, uniform batter.
- Use a tablespoon to drop the dough onto the lined baking sheet, keeping the cookies about 2 inches apart. Use a fork to flatten each mound of dough, and sprinkle the tops with coarse sea salt, if desired.
- Bake the cookies until lightly golden, about 12 to 13 minutes. For a crispier cookie, you can bake them for 15-20 minutes, just watch to make sure that they don't get too dark or burn.
- Allow the cookies to cool on the pan completely before serving. They are very fragile when warm, but they firm up when cool. You can store the cookies in an airtight container on the counter for a couple days, but store them in the fridge or freezer for a longer shelf life. (They are extra-crunchy if you serve them frozen.)
Per cookie: Calories: 76, Fat: 5g, Carbohydrates: 5g, Fiber: 0g, Protein: 2g
- You can make these cookies using any other nut or seed butter you like. Keep in mind that if you make it using sunflower seed butter, the inside of the cookies may turn green due to a safe chemical reaction that happens with the baking soda.
- These cookies have the best texture when you use a granulated sweetener, but I’ve also made flourless peanut butter cookies using 1/3 cup of honey instead. The texture is slightly softer this way, and not as crisp.
Reader Feedback: What’s your favorite way to use almond butter? Almond Butter Blondies are probably one of my favorite treats ever, followed closely by Almond Butter Fudge.
Questions and Reviews
These are delicious! I can’t believe how good they turn out for how simple the ingredients are. Thank you for sharing!
Wow, these are good. My husband didn’t believe me when I told him there wasn’t flour in these. The salt on top really makes them pop!
Can pureed dates be used instead of coconut sugar?
Probably! I’d use this recipe as guidance: https://detoxinista.com/vegan-peanut-butter-date-cookies/
Delicious, you are a master.
Wonderful! Thank you !! 🙂
These were great, Thank you! I made these exactly to the t as you wrote it out, measured with a tablespoon yet I got only 15 cookies out of it? I was meticulous with my measuring so I’m not sure where I could be off.
I use one of those spring-loaded cookie scoops that says it’s a tablespoon. I scoop with it and press it against the side of the bowl, so it’s not a “rounded” tablespoon, but flat on one side so the cookie dough mounds will sit on the flat side when I drop them on the pan. Perhaps that might account for the size difference if your scoops were more rounded? I got 20 scoops on the pan in these photos, and then another 6 cookies on a separate pan.
These are AMAZING! I’ve had to hide them from my 2 year old- she will not stop eating them 🙂
Thank you so much for this amazingly delicious recipe. It came out great, so easy, we love them. I added chocolate chips to get the kids interested, and it worked! Just a couple cookies are so filling. Thank you thank you.
Thank you so much for this amazingly delicious recipe. It came out great, so easy. I added chocolate chips to get the kids interested, and it worked! Just a couple cookies are so filling. Thank you thank you.
I want to know the amount ingredients to grams
This is the 4th or 5th recipe of yours I’ve made since I’m trying to eat healthy during pregnancy and they’ve all been great! My kids and I loved these cookies!
Thank you so much for letting me know! I’m glad you’re enjoying them!
Oh WOW these are delicious! crispy on the outside and chewy in the middle. I followed the recipe exactly (using a chia egg), I got 13 cookies out of this. The video was really helpful was well, thanks for the great recipe!
Could you use sunbutter instead of almond?
Sure! The middles might turn green as a reaction with the baking soda + sunflower butter, but they are still safe to eat. 😉
This is absolutely delicious. So hard not to eat the whole thing😂 i just used 1/3rd a cup of powdered sugar instead of my 3/4 and added chocolate sauce on top! Yummyyyyy😍😍😍
Tried these today and they are delicious!! I highly recommend them
Big winner!! My husband is a peanut butter cookie aficionado, so I wasn’t sure he would like these, but he could not stop eating them!! Thank you for the great recipe! It’s a keeper. 🙂
OMG!!! I LOVE THEM! I JUST DID RIGHT NOW AND ALSO ADDED 1 ESPRESSO STRONG COLOMBIAN CAFFEE AND I CANT DESCRIBEEEEE LOVEITTTT
Tasted great – accidentally used 1 cup sugar instead but worked! And used cane sugar instead. Tasted great.
In lieu of almond butter, I ground up a mix of roasted cashews and almonds in my spice grinder because all my almond butters have added sugars ( and I’m not eating sugar at the moment). The grinder could only process them until they were a moist dough (not as smooth as I’d have liked), so I added a bit of warm coconut oil to achieve the desired consistency. Knowing this would make them more oily, I added in some cocoa powder to help absorb some of it.
Other things I tossed in: finely shredded coconut, cinnamon, vanilla extract. Also used simple swaps like Swerve instead of the sugar and a flax egg. Apparently I’m a more-is-more sort of gal??🤪
Dough tasted awesome before they went in the oven, was tempted to roll and freeze them a la protein balls.
Mmmm. Good thing there weren’t a lot of these, they were perfectly delectable. Tender, chewy, nice bit of nutty texture.Thanks for coming to the aid of the after-dinner-now-for-a-something-sweet conundrum:)
Made this vegan using a flax egg. I ate half the batch myself. This fulfills a craving for nut butter cookies and fast to make. Eating the vegan batter was yummy too.
Do you think you could use monk fruit in place of the coconut sugar?
I’ve never tried monk fruit, so I’m not sure how it works as a substitute. Please let me know if you try it!
Can I use baking powder instead of B soda?
I would think so! But make sure you Google the correct substitution ratio, because you’ll probably have to change the amount you use when making that swap.
Coconut sugar? Really? Can I just use regular sugar? I don’t like having to buy specialty ingredients that will sit on my shelf forever because I needed so little. What are the benefits of using coconut sugar? Why sub for cane sugar?
Feel free to use whatever you have on hand! I use coconut sugar because it has a lower glycemic impact, and it’s less sweet than white sugar. So, just keep in mind that these cookies might turn out sweeter when you use regular sugar. But that’s not necessarily a bad thing!
A lot of people (me) can not tolerate regular sugar. I appreciate Dextonista using coconut sugar in these! Making these tonight.
I used regular cane sugar and I was very happy with the results!
Thank you for this great recipe! I only used 1/2 cup of the coconut sugar and added some dark chocolate chips and they were a huge hit with my guys who usually prefer sweeter snacks!
What did you pour into the chia seed mix? Water? Corn syrup?
Can you freeze the dough? These are so delicious that I can’t make a batch at once. Also made this using cashew butter too. Both delicious! Sometime add dairy free dark chocolate chips. So addictive!
These were so simple to make and are a hit with my picky toddler! She has an egg allergy, but her allergist is guiding us in slowly reintroduciing baked egg into her diet, so these cookies were perfect for that!
These are so yummy and quick and easy to make!
This was delicious and so easy to make. My kids added some chocolate chips on the top, but I prefer it with a sprinkling of sea salt on the top. Thank you Megan for all your wonderful recipes!
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!
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.
First no flour cookie that tastes like a cookie. Nice and crunchy.