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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
1. Mix.
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.
2. Flatten.
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.
3. Bake.
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.
Almond butter has more iron, calcium, and vitamin E when compared to peanut butter, along with more fiber. But feel free to use peanut butter in this recipe if you prefer the flavor!
Looking for more healthy dessert ideas? Try Cashew Butter Cookies, Almond Flour Cookies, or the Healthiest Cookies Ever, which use fruit as the sweetener.
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
- 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 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.)
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Nutrition
If you try this almond butter cookie recipe, please leave a comment and star rating below letting me know how you like it.
I want to know the amount ingredients to grams
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.
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.
These are AMAZING! I’ve had to hide them from my 2 year old- she will not stop eating them 🙂
They are easy & delicious EXCEPT I HAVE TO HIDE THEM from my 70 yr old diabetic HUSBAND LOL! Can I freeze the raw batter for later? If so, what shape do you think is best? Good luck with your 2 yr old. Mommy, they are smarter than you think 😉
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.
Wonderful! Thank you !! 🙂
Delicious, you are a master.
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/
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!
These are delicious! I can’t believe how good they turn out for how simple the ingredients are. Thank you for sharing!