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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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Notes
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’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!
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!
These are so yummy and quick and easy to make!
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!
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!
What did you pour into the chia seed mix? Water? Corn syrup?
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!
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!
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.
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!