Flourless Almond Butter Cookies
These simple almond butter cookies are made with just six basic ingredients. Add your favorite mix-ins like chocolate chips, chopped nuts, dried fruit, or M&M’s!
If you’ve never tried baking with almond butter, now’s your chance! Like peanut butter, it’s rich, creamy, and nutty, which makes it perfect for baking.
This recipe for almond butter cookies is a great dessert to start with if you’ve never baked with almond butter before. The cookies are made with just six ingredients and are flourless — perfect for anyone with a gluten intolerance or avid bakers, like me, who often run out of flour.
I made this batch with chocolate chips, but you may use almost any mix-in you’d like. Or, omit the mix-ins altogether for classic almond butter cookies!
Recipe Ingredients
You can find the full list of ingredients and measurements in the recipe card below, but let’s quickly cover what you will need to make these cookies:
- Almond butter: I suggest using a no-stir almond butter for these cookies, I’ve found that it works best in this recipe.
- Coconut sugar: Coconut sugar is a wonderful unrefined sugar that works well in these cookies. If you don’t have any on hand, you can easily swap it out with brown sugar.
- Egg: To bind everything together.
- Vanilla extract: Use pure vanilla for the best flavor.
- Baking soda: Gives the cookies a little lift.
- Chocolate chips: I’ve found that only 1/2 cup of chocolate chips is really all you need here, but feel free to add a bit more if you like!
How to Make Almond Butter Cookies
This is one of the easiest desserts to throw together! All of the ingredients are simply mixed together in one bowl and there’s no dough chilling required before baking the cookies. Here’s an overview of how to make them:
- Preheat the oven to 350°F (180°C)
- Prepare the baking sheets: Line two large baking sheets with parchment paper. Set aside.
- Mix together the ingredients: In a large mixing bowl, whisk together the almond butter, sugar, egg, vanilla, and baking soda until fully combined.
- Add the chocolate chips: If using, gently stir in the chocolate chips at this point.
- Scoop the cookie dough: Scoop the dough onto the prepared baking sheets using a 1.5-tablespoon cookie scoop. You should end up with 16 cookies.
- Bake: Bake the cookies for 9 to 12 minutes, or just until set. Let the cookies cool completely on the baking sheet.
Storage Instructions
Cookies may be stored in an airtight container at room temperature for up to one week. The baked cookies will also freeze well for up to 3 months, just thaw for several hours on the counter before serving.
To freeze the cookie dough, scoop onto a baking sheet lined with parchment paper and freeze until firm (about 1 to 2 hours). Store the frozen cookie dough balls in a freezer bag and freeze for up to 3 months. The cookie dough may be baked from frozen for an additional 1 to 2 minutes.
Additional Mix-Ins to Try
I usually make this almond butter cookie recipe with chocolate chips, but you can use up to 1/2 cup of any mix-in (or combination of mix-ins!) that you’d like. Here are a few other mix-ins that you can try:
- Mini chocolate chips
- M&M’s
- Chopped nuts
- Dried fruit
- Toffee bits
- Butterscotch chips
- Cacao nibs
Note that not all of these mix-in ideas are gluten-free and/or peanut-free, if that’s a requirement for you.
Baking Tips
- If you don’t have any almond butter, peanut butter or another nut butter will work just fine! I recommend using a no-stir nut butter for best results.
- You don’t have to chill the dough prior to baking it, but you’re welcome to do so if you want to prepare the dough in advance to bake off later.
- Make sure to let the cookies cool completely on the baking sheets before removing them. Since these cookies don’t have any flour in them, they will be fragile while they’re still warm.
More Chocolate Chip Cookie Recipes to Try!
- Soft and Chewy Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- M&M’s Chocolate Chip Cookies
Flourless Almond Butter Cookies
Ingredients
- 1 cup creamy no-stir almond butter (250 grams)
- ⅔ cup coconut sugar (100 grams) or brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ cup semi-sweet or dark chocolate chips (90 grams)
Instructions
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, add the almond butter, coconut sugar, egg, vanilla extract, and baking soda and mix together until well combined. Add the chocolate chips and continue mixing until fully combined.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread some while they’re baking.
- Bake for 9 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
HOW are you getting this to yield 16 cookies?! I can only get 9 cookies from it and they are certainly not two tablespoon size balls of dough. Even if I did one tablespoon it wouldn’t yield 16 cookies! Anyone else?!
I always use a 1.5-2 tablespoon cookie scoop to measure them and get 16.
I fond this recipe yesterday, bought the ingredients right away, and whipped them up in no time today. Freaking delicious. And you truly can’t tell they’re flourless. These will be a new go-to for.
These are amazing! I developed an allergy to peanuts later in life and one of the things I miss more than anything is a good peanut butter cookie. So when I saw this recipe for an almond butter cookie I decided to give it a try. I’m so glad I did! My husband is also a fan… he ate all the cookies he packed for his lunch before he even got to work. 🙂 Thanks!
I have never use Almond Butter. My son gave a jar and I found your cookies. The Almond Butter flour less chocolate chip cookies came out amazing. I follow your exact recipe. The cookies were soft inside and a soft crunch in the corners. I did 10 huge cookies and 2nd time I did the 22 smaller cookies. Both batches came out perfect. This is a keeper!
I made these using the recipe but substituted swerve brown sugar for the sugar. The cookies came out great. So for those who are asking if alternatives can be used for the sugar in the recipe the answer is yes.
Thank you so much for posting this comment. I was reading the comments for this very purpose.
I never comment on recipe posts, but this recipe was a huge hit in our house! My husband, who literally married me for my chocolate chip cookie recipe said this is now his second favorite cookie (and he doesn’t even need to be gluten free)! My 4 kids loved them too, especially since we usuaed a combination of mini chocolate chips and mini m&m’s. I had several jars of almond butter about to expire and now I now how we’ll be using them!
AWSOME!!!!! I made them and they were gone in an hour.
I tried these cookies and will definitely make again. You cannot tell that the cookies are flourless cookies. They are delicious. Thank you for sharing a healthy alternative to chocolate chip cookies.
How long do they last? And how do I store them
You can store the cookies in an airtight container on the counter for up to one week.
Been making these for a couple year and give out at Christmas!! Recipe is so easy and fast They don’t last long, so yummy and my grandchildren love them too!
I just made these. They are EPICALLY AWESOME!
I have enjoyed many of your recipes but…as soon as I see anything coconut I go the other way. Don’t get me wrong, I love coconut but the saturated fat is through the roof. People with any kind of heart condition should stay away from such high saturated fat. So…regular sugar, Splenda or Stevia would be a healthier choice for people with heart problems. I say all this because everywhere I look, including self-proclaimed health gurus, people are pushing coconut oil and products.
Coconut sugar doesn’t have fat in it, it’s just sugar. I know some people like to bake with it and I do sometimes too, so I’m just providing it as an option to use in baking. As I mentioned in the post, you can easily use brown sugar if you prefer.
Danielle, my wife thinks these are heavenly. I think they are one of the easiest cookies I have ever made. As usual, you never let us down.