Originally posted 14 March 2015 – Updated with improved photos, recipe and tips 22 March 2019

You’re only 3 ingredients and about 20 minutes away from your very own stack of almond butter goodness. You don’t even need any special equipment or techniques – just basic spoons, bowls and stirring by hand.

So let’s get to it!

How to Make: Flourless Almond Butter Cookies

These cookies are incredibly easy and take next to no time to make. They’re based off of the classic 3-ingredient peanut butter cookies recipe made up of:

1. peanut butter – almond butter in this recipe
2. sugar – any sort of granulated sugar should work here
3. eggs – more on how to make this egg free/vegan friendly below.

We’re also adding a little bit of vanilla extract as well because it just feels wrong to make cookies without it, but it’s not 100% necessary so don’t sweat it if you don’t have any on hand.

To make simply mix together all of your ingredients together in a bowl until combined, scoop out balls of dough and then flatten on your baking sheet and then pop it in the oven to bake.

Questions & Tips

• Can you make these egg free?
  • Yes! In place of a chicken egg you can make a flax seed egg to use in its place. Just keep in mind that if you use a flax seed egg you have to wait for the cookies to completely cool before you try to pick them up or move them from the cookie sheet. If you pick them up too soon before they can set they’ll just crumble so be warned!
• How to make keto friendly almond butter cookies
  • Any sort of granulated low carb sweetener like erythritol can be use in place of the sugar here for a keto friendly alternative.
• Freeze them for later?
  • Freeze the Dough: First place the dough rolled into individual balls on a baking sheet or place (one that will fit in the freezer) and freeze for an hour or two until firm. Once firm, transfer the balls to a freezer safe bag – remember to label your bag with the name, cook temperature and cook time. To cook from frozen you will need to add an extra 1-2 minuets to the overall bake time.
  • Freeze the Baked Cookies: Allow the cookies to cool completely. Freeze the cookies on the baking sheet or a large plate (one that will fit in the freezer) lined with wax or parchment paper for a couple of hours to firm up. Once frozen transfer to a freezer safe ziplock bag and that’s it. Cookies will keep well up to three months in the freezer. When you’re ready to enjoy let thaw outside of the bag/container at room temperature.

By the way, if you like these flourless almond butter cookies then you also might want to check out these almond butter flourless brownies as well!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Almond Butter Cookies

Yield: 16 cookies Prep Time: 10 minutes Cook Time: 9 minutes Total Time: 19 minutes

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Soft and thick flourless Almond Butter Cookies - made with only 4 ingredients and mixed together in one bowl! | Gluten Free + Paleo Option + Vegan/Egg Free Option

Ingredients

• 1 cup smooth almond butter
• 1 egg
• 1/2 cup brown sugar or coconut sugar (use coconut for paleo/grain free option)
• 1 teaspoon vanilla extract (optional)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 375°F/190°C. Lightly grease or line a couple large baking trays. Set aside.
2. In a medium sized bowl beat the almond butter, sugar, egg and vanilla. 
3. Scoop out the dough - about 1 tablespoon worth of dough and roll into balls. Place on the prepared baking sheets, about 2 inches apart. Flatten the balls with a fork making a cross hatch on the top of each cookie. Flattening the cookies will help them bake more evenly.
4. Bake for 9-10 minutes for softer cookies and 11-12 minutes for crisper cookies. 
5. Allow the cookies to cool for a couple of minutes before removing from the baking sheet - let them cool completely if you use a flax egg.

Notes

Make it Egg Free:

• Make the flax egg: Mix 1 tablespoons ground flax (or ground chia seeds) with 2 tablespoons water. Stir and set aside about 10 minutes until the mixture gels up and then you're ready to use it. Once ready, use it as you would a regular egg.
• If using a flax egg sure to let to cookies cool completely before trying to handle or they will crumble. Let them cool on the cookie sheet.

Sugar Substitutes:

• Any sort of granulated sugar should work here.
• These are pictured using brown sugar - they make for softer cookies.
• Coconut sugar will make this paleo friendly and add a slight caramel taste with a crispier texture.
• To make it low carb you can use a keto friendly granulated sugar sub like erythritol.

Nutrition Information

Yield: 16

Serving Size:

cookie Calories: 148Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 22mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Gluten Free Snacks Cuisine: American