Almond Butter Cookies are a delicious alternative to peanut butter cookies. This version is made with no flour, so they are naturally gluten-free and couldn’t be easier to make!
Ingredients You’ll Need
Inspired by my flourless peanut butter cookies, this cookie recipe gets its structure from a combination of nut butter, granulated sugar, and egg. They have a rich almond flavor and are naturally dairy-free.
This recipe works best when you use an all-natural almond butter with a drippy consistency. (I like homemade almond butter or Trader Joe’s raw almond butter best!) The only ingredient on the label should be almonds, and you’ll need to stir the oil back into the jar when you first open it.
Add any extras you love, like a splash of vanilla extract or a handful of chocolate chips. If you don’t have coconut sugar in your pantry, brown sugar will also work for these gluten-free cookies.
How to Make Almond Butter Cookies
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Combine the almond butter, coconut sugar, egg, baking soda, and salt in a large bowl.
Stir well until the cookie dough looks thick and uniform.
Use a tablespoon or 1-ounce cookie scoop to drop the dough onto the prepared baking sheet. This recipe makes 16 to 17 cookies, so you will need to bake these in 2 batches or use 2 baking sheets in the oven to bake the whole batch all at once.
Use a fork to flatten each mound, making a criss-cross pattern like you would for a peanut butter cookie. If you like a sweet & salty flavor, sprinkle a little coarse sea salt on top.
Bake the almond butter cookies at 350ºF for 10 to 12 minutes, or until the tops have puffed up and the cookies have spread slightly. The edges of the cookie should look lightly golden brown.
For crispier cookies, you can bake them for up to 15 minutes but watch closely to make sure the edges don’t get too dark.
Let the cookies cool on the pan for 10 minutes to help them firm up. Then transfer them to a wire rack to cool completely. The cooled cookies will have a lightly crisp edge and chewy texture in the center.
These cookies will keep well at room temperature for up to 3 days, but for a longer shelf life store them in an airtight container in the fridge or freezer.
Frequently Asked Questions
Yes, you can replace the large egg in this recipe with a flax egg or powdered egg replacer. The result is slightly softer in the center, but still just as delicious! Serve them chilled for a firmer cookie.
You can replace the baking soda in this recipe with 1 teaspoon of baking powder, instead.
Flourless Almond Butter Cookies
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Prepare two pans if you want to bake all of the cookies at once, as this recipe will make 16 to 17 cookies.
- In a large bowl, combine the almond butter, coconut sugar, egg, baking soda, and salt. Stir well to create a thick cookie 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 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.
- 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.)
If you try this almond butter cookie recipe, please leave a comment and star rating below letting me know how you like it.