These are the absolute EASIEST Almond Butter Cookies, no flour required! Just almond butter, eggs & brown sugar make for healthier, delicious cookies ready in no time!
Ingredients in almond butter cookies
There are only four ingredients in this almond butter cookie recipe, making it a simple way to make gluten free cookies. The recipe makes 24 cookies, but you can easily double the batch.
You will need:
- Almond butter
- Brown sugar
- Baking soda
I like to add semi-sweet chocolate chips to these cookies as well but they are totally optional!
How to make almond butter cookies
Not only do these cookies have few ingredients, they are very easy to make. Here are the step by step instructions:
- Mix all the cookie ingredients together. No need to get out the stand mixer. You’ll be able to blend this by hand very easily.
- If you are using chocolate chips, stir them in last.
- Divide the dough into 24 small pieces and roll into balls and flatten them slightly with your hand or a spoon.
- Bake for 10-12 minutes. They will still look doughy at this point, but they will set more as they cool. Don’t over bake them or you will end up with hard, crispy cookies.
- Allow them to cool on the tray for 2-3 minutes.
- Cool the rest of the way on a wire rack.
Benefits of almond butter cookies
There are plenty of great reasons to transition from wheat flour to these almond butter cookies!
- They are gluten free and can be enjoyed by anyone with a wheat sensitivity or who is eating low carb.
- Unlike sugar cookies made from flour, these cookies require no chilling time. They can go right from the mixing bowl to the oven.
- They are so much healthier! With just a little bit of brown sugar, they are a much better choice than traditional sugar cookies.
- The healthy fats from the almond butter give these cookies their great taste.
- They have no flour, no oil and no processed sugars!
What almond butter to use
When choosing an almond butter, the only ingredient on the label should be almonds. Another indicator of a quality almond butter is that it has zero grams of sugar.
I always opt for the natural almond butter. In the jar, it does separate and you’ll want it to be thoroughly mixed when using it for cookies. If you get too much oil in the cookies, they won’t keep their shape.
My secret to avoiding flaky cookies that have separated is to microwave the almond butter for 30 seconds and then mix. Let it cool for about ten minutes if you plan to use any add ins so they don’t melt. You still want to have identifiable chunks of chocolate chips.
Almond butter is something you can easily make yourself. It lasts for about two weeks and you can be sure that there are no additives or sugars that you don’t want. Plus it’s much cheaper than purchasing almond butter in the store. If you love these cookies as much as I do, you will need a lot!
For homemade almond butter, you simply roast raw almonds for about ten minutes and then use a sturdy high-speed blender to grind them into a smooth consistency.
Optional add ins
Adding chocolate chips to these cookies complements the taste of the almonds. But there are lots of other things you could add that would keep this recipe interesting. Here are some ideas below:
- Toffee bits
- Any crunchy cereal
- White chocolate chips
- Butterscotch chips
- Sunflower seeds
- Coconut flakes
- Dried fruit
To enhance any flavor you use, sprinkle a little sea salt on the tops of the cookies.
If you prefer, you could use peanut butter, cashew or any other nut butter in place of the almond butter.
You can also replace the brown sugar with raw sugar or coconut sugar. Coconut sugar will give the cookies a caramelized flavor.
I don’t recommend using honey or maple syrup to sweeten these. They will make the cookies too thin and runny.
Why do you need baking soda?
Adding baking soda to these cookies will improve the texture. They will end up light and fluffy. The baking soda causes a chemical reaction that produces bubbles. This makes the dough rise.
Baking soda is optional. Your cookies will still be edible if you omit it. They just won’t be as fluffy or have a chewy inside.
Storing almond butter cookies
You can store these almond butter chocolate chip cookies at room temperature for up to seven days in a freezer bag or plastic/glass container on the counter (if they even last that long!)
Freezing almond butter cookies
It’s easy to freeze these almond butter cookies. Putting some in the freezer means you will have an easy dessert for guests. They are great for holiday parties and ensure that gluten free guests will have something sweet to eat.
These cookies will last for three months in the freezer. Thaw them in the refrigerator for a few hours before serving.
More healthy snack recipes
If you're looking for more healthy snack ideas, I've got you covered below:
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store leftover cookies
- This almond butter is similar to the kind I use
Meal prep challenge
If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! It's basically a free course that will teach you how to meal prep and cook healthy meals at home with some PDF bonus materials. Sign up for free below:
Almond Butter Cookies
- 1 cup almond butter
- 1/2 cup brown sugar
- 1 egg
- 1 tsp baking soda
- 3/4 cup semi-sweet chocolate chips (optional)
- Preheat oven to 325 F. Mix almond butter, brown sugar, egg and baking soda together with a large spatula until well blended. Stir in chocolate chips.
- Roll into 12 balls and add to a parchment-lined baking sheet (you'll use two baking sheets for a total of 24 cookies), then flatten balls slightly with your fingers.
- Bake for 10-12 minutes, or until lightly browned - do NOT overbake. Cool 2-3 minutes on baking sheet and then transfer to a wire rack. Store in a plastic container on the counter for up to 7 days. Cookies will also freeze up to 3 months.
*Nutrition info is for one cookie