4-Ingredient Flourless Almond Butter Cookies are just as delicious as they are easy to make! Bake a batch every week to keep these tasty treats on hand!
Craving something that’s just remarkably… good? These grain-free easy almond butter cookies are a true delight!
About four score and seven years ago, I posted a recipe for Flourless Peanut Butter Cookies, and it created quite the stir in the sense that you all loved them!
So here we are with an almond butter version that will surely bring joy to your life!
They’re crispy yet chewy, rich and nutty and perfectly sweet.
These incredibly easy and ridiculously tasty flourless almond butter cookies require only four ingredients (at a minimum) and are quite possibly one of the simplest cookie recipes you’ll ever make. Stir, roll, press, and bake is the order of operations here!
Let’s discuss this simple ingredient list.
Ingredients for Flourless Almond Butter Cookies:
Almond Butter: Unsweetened almond butter makes up the bulk of these cookies! No flour needed! When combined with egg and sugar, almond butter holds together quite well into a nice little treat.
I use unsweetened unsalted all natural almond butter, but you can go with your favorite almond butter. Just be sure whatever you use is well-stirred before proceeding.
Egg: A single egg holds this whole show together! I haven’t tested a vegan egg replacer yet.
Coconut Sugar: The sweetener in these cookies, coconut sugar is a lower glycemic less processed sweetener than cane sugar, leaving you with a sweet treat that doesn’t spike blood sugar to the same degree as cane sugar. If you bake using cane sugar, replace the coconut sugar with brown sugar.
Baking Soda & Sea Salt: Used to leaven the cookies, baking soda is crucial here. Without it, the cookies will flatten out and won’t hold together. Sea salt brings out all the delicious flavor.
Optional Adds: pure vanilla extract and/or ground cinnamon. Neither are mandatory, but both will give a little something special to the cookies. Use 1 teaspoon of pure vanilla extract and ¼ to ½ teaspoon of ground cinnamon.
Now that you know the componentry, let’s bake a batch!
How to Make Almond Butter Cookies:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add all of the ingredients for the cookies to a mixing bowl and stir well until completely combined.
Roll dough into balls about 1 to 1.5 inches in diameter and place on the baking sheet. Give plenty of space between the cookies, as they spread a lot! I make mine in two batches
Using a fork, gently make two impressions in the dough, flattening out the balls just slightly.
Bake for 8 to 10 minutes or to desired level of crisp. For chewier cookies, bake 7 to 8 minutes, and for crispier cookies, bake 10 to 11 minutes.
Allow the cookies to cool on the cookie sheet at least 10 minutes before removing them with a spatula. Since these cookies do not contain flour, they need some time to “set up” or else they will fall apart easily. Serve and enjoy!
How to Store Almond Butter Cookies:
Transfer any leftover cookies to a sealed container or zip lock bag and store on the counter for up to 3 days or in the refrigerator. You can also freeze these cookies!
Make Them Low-Carb:
If you follow a low-carb or ketogenic diet, you can make these almond butter cookies keto by replacing the coconut sugar with your favorite sugar-free granulated sweetener. I find most sugar-free sweeteners are gram for gram sweeter than coconut sugar, so I would recommend starting with 1/2 cup and add from there if necessary.
More Easy Cookie Recipes:
- 3-Ingredient Chocolate Banana Cookies
- 4-Ingredient Healthy Samoa Cookies
- 6-Ingredient No-Bake Cookies
- No-Bake Keto Chocolate Chip Cookie Bars
- 6-Ingredient Peanut Butter Chickpea Cookies
Enjoy!
Ingredients
- 1 cup unsweetened almond butter, well-stirred
- 1 large egg
- ⅔ cup coconut sugar
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- Optional Adds:
- 1 teaspoon pure vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all of the ingredients for the cookies to a mixing bowl and stir well until completely combined.
- Roll dough into balls about 1 to 1.5 inches in diameter and place on the baking sheet. Give plenty of space between the cookies, as they spread a lot! I make mine in two batches
- Using a fork, gently make two impressions in the dough, flattening out the balls just slightly.
- Bake for 8 to 10 minutes or to desired level of crisp. For chewier cookies, bake 7 to 8 minutes, and for crispier cookies, bake 10 to 11 minutes.
- Allow the cookies to cool on the cookie sheet at least 10 minutes before removing them with a spatula. Since these cookies do not contain flour, they need some time to “set up” or else they will fall apart easily. Serve and enjoy!
Nutrition
Maribel
Wednesday 8th of November 2023
These look so tasty! Would I be able to use baking powder instead of baking soda?
Julia
Monday 13th of November 2023
Hi Maribel! Baking powder should work! I'd use 1 teaspoon :)
Angela Whittington
Saturday 4th of November 2023
These are soooo goood! This recipe is definitely a keeper. I only left out the cinnamon. They are a little salty but that’s an easy fix . I’ll just half it next time. I enjoyed them with a glass of coconut milk. Oh and they look pretty too!
Julia
Wednesday 8th of November 2023
Ooh, I love the idea of enjoying these cookies with coconut milk - sounds divine! Thanks so much for the feedback - this is super helpful to others who want to try the recipe :) xo
Stella
Thursday 2nd of November 2023
Yum! I found myself with too much almond butter and a desire to bring cookies to a Halloween party. Searched your site for almond butter cookies and found these little hidden gems. Bam! These were easy and so yummy! I used Lakanto's golden monkfruit sweetener instead of the coconut sugar and I usually grind my own almond butter at Whole Foods or Sprouts. Kiddo and hubby approved!
Julia
Friday 3rd of November 2023
Yaay! Great success! I'm so thrilled to hear everyone enjoyed the cookies, Stella! I appreciate the sweet note! xo