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?
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
- 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.