Almond Butter Cookies (only 5 ingredients!)

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.

almond butter cookie ingredients

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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!

almond butter cookie dough

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.

baked almond butter cookies on pan

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!

almond butter cookies stacked on pan

5 from 3 votes
almond butter cookies baked
Almond Butter Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

These ALMOND BUTTER COOKIES are easy to make, with just 5 ingredients! I love that they are made without flour, oil, or refined sugar.

Course: Dessert
Cuisine: American
Keyword: almond butter, cookies
Servings: 26 cookies
Calories: 76 kcal
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

  2. In a large bowl, combine the almond butter, coconut sugar, egg, baking soda, and salt. Stir well to create a thick, uniform batter.

  3. 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.

  4. 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. 

  5. 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

Recipe Notes:

  • 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.

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Comments

Jennings Palmer

These are AMAZING! I’ve had to hide them from my 2 year old- she will not stop eating them 🙂

PJ

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.

    Megan Gilmore

    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.

Sydney

Wonderful! Thank you !! 🙂

Christine de la Cruz

Delicious, you are a master.

Sydney

Can pureed dates be used instead of coconut sugar?

brenda

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!

Shannon

These are delicious! I can’t believe how good they turn out for how simple the ingredients are. Thank you for sharing!

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