These flourless Almond Butter Cookies are soft and chewy on the inside and crispy around the edges! These easy almond cookies require just five basic ingredients!
This is the perfect quick and easy cookie recipe that will help settle any late night cravings! These Almond Butter Cookies contain no flour, which makes them naturally gluten and grain free. And depending on the sweetener you choose these cookies can also be low carb and keto-friendly! This is also a one bowl cookie recipe that doesn’t require any special equipment or chilling. Seriously, you won’t be able to find a reason not to make this easy cookie recipe!
Ingredients for Almond Butter Cookies
As always, this is a quick overview of the ingredients you will need for this recipe. To find the complete printable recipe just keep scrolling. To make Almond Cookies you will need:
- Almond Butter: the most important ingredient! Use a good quality almond butter that you love. If you are watching carbs check the nutritional information.
- Sweetener: you will need brown sugar or for a low-carb option use brown sugar monk fruit.
- Egg: you will need one large egg for this recipe. I have not tested this recipe with an egg substitute so I cannot recommend any substitutions for this ingredient.
- Baking Powder and Salt: provides lift and rise to the cookies.
- Vanilla extract: a nice little flavor bomb that adds depth and flavor to the cookies.
How to Make Almond Butter Cookies
Aside from the ingredients listed above you just need a bowl, spatula, and baking sheet. I do like to use a silicone baking sheet when I bake cookies because it helps them to cook evenly and prevent sticking. However, it is not essential if you do not have one on hand. Below you will find the step-by-step process for these easy Almond Cookies.
Measure the Ingredients
Measure out the almond butter, sweetener, baking powder, salt, and vanilla extract in a mixing bowl. Add the egg to the bowl as well. One important thing to remember is that almond butter often separates. If your almond butter has separated, you must mix it well before adding it to the mixing bowl. If you add mostly oil or very little oil the cookies will not have the desired taste or texture.
Mix the Ingredients
Combine the ingredients until they are fully incorporated, and the dough will look just like the photo above. You can do this with a normal spoon or spatula, or use a hand-held electric mixer if you prefer.
Use a small ice cream or cookie scoop, mine measures 1.5 inches in diameter, and place the cookie dough onto a greased or silicone-lined baking sheet. The cookies will naturally spread as you see in the photos, you do not have to press them down. However, if you want to create the signature mark that a flourless peanut butter cookie has you can press a fork slightly into the dough. This is purely for looks, and is not required. Bake the cookies at 350 degrees F for 10-13 minutes.
Cool the Cookies
Every oven and elevation cooks differently, which is why the range is 10-13 minutes. The cookies are done when they have spread and have begun to brown around the edges. The very center of the cookie will seem slightly doughy. Remove the cookies from the oven, they will finish cooking on the pan. Allow the cookies to cool on the pan for 10 minutes and remove to a wire rack to cool completely.
I love to sprinkle these cookies with sea salt, but you certainly do not have to. Store these cookies in an air-tight container for up to 7 days. However, I highly doubt they will last that long. 🙂
If you love Almond Cookies you will Also Love:
- The Best Keto Chocolate Chip Cookies: hundreds of 5-star reviews can’t be wrong, these are the absolute most amazing low-carb cookies you will ever have.
- Lemon Shortbread Cookies: a classic iced lemon shortbread cookie that is gluten and grain free!
- No Bake Chocolate Cookies: easy cookies that are ready in a matter of minutes! No cooking is required!
- Sheet Pan Cookies: everything you love about a classic chocolate chip cookie, but no chilling is required!
- Lemon Cheesecake Bars: a classic lemon bar with a twist! This bar features a shortbread cookie crust, lemon bar layer, and creamy lemon cheesecake layer.
Flourless Cookie FAQ
Any variety of almond butter will work here. The key is to be SURE the almond butter has been stirred very well. Almond butter is prone to separate, so be sure the oil and nuts are entirely combined before beginning.
Yes! Semi-sweet, milk chocolate and white chocolate chips would be an excellent addition to this recipe.
Yes, these cookies contain no flour. They are naturally gluten and grain free.
Yes, this works with a flavored nut butter such as vanilla or cinnamon.
- 1 cup creamy almond butter (see notes below)
- 1 cup brown sugar monkfruit (or regular brown sugar if not keto)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- Preheat the oven to 350 degrees F.
- Combine the almond butter, sweetener, egg, baking powder, salt, and vanilla in a mixing bowl. Mix until thoroughly combined.
- Use a small ice cream or cookie scoop, mine measures 1.5 inches in diameter, and place the cookie dough onto a greased or silicone-lined baking sheet. The cookies will naturally spread as you see in the photos, you do not have to press them down.
- Bake the cookies at 350 degrees F for 10-13 minutes. Remove the cookies when they have spread and browned around the edges. The center may look slightly doughy and that is okay, the cookies will finish cooking on the baking sheet.
- Allow the cookies to cool for 10 minutes on the baking sheet then transfer them to a wire rack. Sprinkle with sea salt if desired.
Almond butter has a tendency to separate, make sure your almond butter has been mixed well before using.
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Nutrition Information:Yield: 18 cookies Serving Size: 1 cookie (nutrition calculated with monkfruit)
Amount Per Serving: Calories: 90Total Fat: 8gCholesterol: 10.3mgSodium: 100.6mgCarbohydrates: 2.9gNet Carbohydrates: 1.5gFiber: 1.4gSugar: 0.9gProtein: 3.3g