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!
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.
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
- 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.
- 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
- 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)
- 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.