These flourless almond butter cookies are pure magic. They have crispy edges, tender middles, and rich, nutty flavor in every bite.
The subtlety of the almond butter creates a sophisticated twist on classic peanut butter cookies, while a handful of chocolate chips adds decadent bursts of sweetness.
The best part? You can whip them up in minutes with just a few pantry staples.
Oh, and did I mention they’re naturally gluten-free? You can’t even tell!
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Why You'll Love These Almond Butter Cookies
Quick & Easy: With just one bowl, minimal prep, and simple ingredients, these cookies are a dream for bakers of any skill level.
Perfect Texture: These cookies boast a soft, chewy interior and slightly crisp edges. They’re absolutely irresistible!
No Flour, No Fuss: Forget fiddling with the perfect measure of flour – you don’t need it! These cookies are totally flourless.
Customizable Fun: Want to get creative? Swap in white chocolate chips, chopped nuts, or dried fruit for a tasty twist.
Ingredients
- Almond Butter: Homemade or store-bought, use creamy (not crunchy) almond butter. It provides a rich texture, slightly nutty flavor, and acts as a binding agent.
- Light Brown & Granulated Sugar: The combination of sugars offers the ideal balance of sweetness and texture.
- Egg: For binding the ingredients together, giving the cookies structure and a chewy texture.
- Baking Soda: Helps the cookies rise slightly while contributing to their tender texture.
- Mini Chocolate Chips (Optional): Because almond butter + chocolate = cookie heaven!
How to Make Almond Butter Cookies
What I love about these cookies is their simplicity.
No flour, no fuss, and they come together in the time it takes to preheat your oven.
Plus, they’re naturally gluten-free, which is a nice little bonus for when you want a treat that feels a teensy bit more virtuous (or when you're baking for friends with dietary restrictions).
Here are the steps:
1. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. WHISK the egg and almond butter in a medium bowl until smooth.
3. BEAT in the brown sugar, granulated sugar, and baking soda until combined.
4. FOLD in the mini chocolate chips, then portion the dough into 1.5-tablespoon balls and arrange on the baking sheets, 2 inches apart.
5. PRESS each ball lightly to flatten. Blot excess oil with paper towels if needed.
6. BAKE for 9–11 minutes, or until edges are just set. Centers will appear slightly underbaked.
7. COOL on the baking sheets for 5 minutes, then transfer to a wire rack. ENJOY!
Tips For the Best Almond Butter Cookies
If you love peanut butter cookies, you’ll fall head over heels for this almond butter version!
Just be sure to incorporate these tips so they turn out perfect:
- Quality matters. For the best results, use fresh, high-quality almond butter that's well-stirred. Avoid brands with added oils or sugar.
- Use room temperature ingredients. It’s the secret to easier mixing and better incorporation.
- Tailor the texture. For chewier cookies, refrigerate the dough for 30 minutes. For crispier edges, flatten the cookies slightly more before baking.
- Add a pattern. Want the traditional peanut butter cookie look? Press the dough balls with fork tines in a crisscross pattern before baking.
- Don't overbake. Remove the cookies when the edges are set but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet.
- Enhance the flavor. Add 1/4 teaspoon of almond extract to amplify the almond flavor. You can also try 1/2 teaspoon of vanilla and a sprinkle sea salt on top for a sweet-salty touch.
- Mix things up! Beyond chocolate chips, try chopped almonds, coconut flakes, dried cranberries, or white chocolate chunks. Or up the decadence with a drizzle of melted dark chocolate on top. Yum!
- Prep in advance. Prepare the cookie dough and refrigerate it for up to 3 days. Alternatively, freeze pre-rolled cookie dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
How to Store
Who doesn’t love having homemade cookies on hand?! Store extra according to these tips to satisfy your sweet tooth any time.
To Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks.
To Freeze: Flash-freeze cooled cookies in a single layer on a baking sheet until solid. Transfer them to a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or warm briefly before serving.
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Almond Butter Cookies
12
servings10
minutes10
minutes239
kcalThese flourless almond butter cookies have crispy edges, soft centers, and a rich, nutty flavor. Perfect for a quick and easy gluten-free treat!
Ingredients
1 large egg
1 cup almond butter
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 cup mini chocolate chips, optional
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk the egg and almond butter until smooth.
- Beat in the brown sugar, granulated sugar, and baking soda with a wooden spoon until fully combined. Fold in the mini chocolate chips, if using.
- Portion the dough into 1.5 tablespoon-sized balls. Roll smooth then place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Lightly press down on each ball to flatten slightly (they won’t spread much). If needed, blot excess oil with paper towels.
- Bake for 9–11 minutes, or until the edges are just set. The cookies will look slightly underbaked in the center, but they’ll firm up as they cool.
- Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Enjoy!
Notes
- For the best results, use fresh, high-quality almond butter that's well-stirred. Avoid brands with added oils or sugar.
- For chewier cookies, refrigerate the dough for 30 minutes. For crispier edges, flatten the cookies slightly more before baking.
1 Comments
Wow these cookies are amazing! Easy with one bowl and I diidnt have to bring out the big mixer…… I added 1/2 tsp vanilla.
They actually spread out quite a bit. I added a sprinkle of sea salt after they came out of the oven.
Really good and easy