These easy, 3-Ingredient Almond Butter Cookies (almond butter, raw sugar and egg) are gluten-free, dairy free and so easy to make you don’t even need a mixer!
Almond Nut Butter Cookies
I’m a lazy baker, so I love easy cookie recipes, which is why this healthy almond butter cookie recipe is one of my favorites. They are healthier than most cookies and only require 3 ingredients. I’ve been making peanut butter cookies like this for years, and I loved how they turned out with almond butter.
Why This Recipe Works
Years ago, I participated in a cookie swap to raise money for Cookies for Kids’ Cancer, a wonderful nonprofit. I exchanged cookies with three bloggers, all of whom requested a cookie made without white flour or white sugar and that could be shipped without refrigeration. These cookies came to mind because they contain no flour and can last for weeks in a cookie tin.
- Fast and Easy: Since you only need to measure 3 ingredients, mixing the dough takes just a few minutes.
- Meets dietary restrictions: These almond butter cookies without flour are naturally gluten-free and dairy-free.
- Versatile: Switch up the flavors and use a different nut butter.
- Great for the holidays: Since they ship well, they’re the perfect sweet treat for sending to friends and family far away.
Other cookies I love (especially during the holidays) are 5-Ingredient Nutella Almond Butter Cookies, White Chocolate Oatmeal Lace Cookies, and Chocolate Chip Clouds.
Ingredients You’ll Need
The name says it all–you only need 3 ingredients to make these easy almond butter cookies! See the recipe card below for the exact measurements.
- Almond Butter: I tested these cookies with Justin’s Vanilla Almond Butter and Maple Almond Butter, and they both turned out wonderfully. I liked that it enhanced the cookies’ flavor without adding an extra ingredient.
- Sweetener: I tested these cookies several times to figure out the least amount of sugar I could use and found 6 tablespoons was perfect. They also work well with monk fruit if you want to reduce added sugar and carbs.
- Egg binds the almond butter and sugar together
What is healthier: peanut butter or almond butter?
They both contain about the same amount of calories, fat, carbs, and protein. Almond butter has more fiber, vitamins, and minerals, like vitamin E, copper, and magnesium.
How to Make Almond Butter Cookies
Make sure not to overbake these almond butter cookies. They’ll be very soft right out of the oven but will firm up as they cool. See the recipe card at the bottom for printable instructions.
- Get your equipment ready: Preheat the oven to 350°F, and place one rack in the upper third and another in the lower third. Spray 2 sheet pans with cooking spray or line them with parchment paper or silicone mats.
- Make the cookie batter: Mix the almond butter, sweetener, and egg in a bowl.
- Shape the cookies: Use a tablespoon to scoop the batter onto the prepared baking sheets. If the batter sticks to the spoon, gently remove it with a small spatula. Press the tines of a fork horizontally, then vertically, on the cookies to create a crosshatch pattern.
- Bake the almond cookies for 5 minutes, then switch the sheet pans. Bake for an additional 5 minutes, then remove them from the oven. Once cooled, transfer to a wire rack.
Variations and Tips
- Switch up the nut butter: Try it with cashew butter, pistachio butter, natural peanut butter, or, for a nut-free option, sun butter. You could also use another almond butter flavor, like cinnamon or honey.
- If your almond butter is runny, stir it thoroughly before measuring and adding it to the dough.
- Sugar options: Substitute granulated, brown, or coconut sugar. Don’t use a liquid sweetener, as it will make the batter too wet.
- Balance the sweetness: If your almond butter is unsalted, add ¼ teaspoon of kosher salt.
- Enhance the flavor: If you aren’t using flavored almond butter, you could add 1 teaspoon of vanilla extract or ¼ teaspoon of cinnamon or pumpkin pie spice.
- For chocolate lovers, drizzle melted chocolate on top, or make my Nutella Almond Butter Cookies.
- Refrigerate the dough for 10 to 15 minutes if it’s too sticky to shape into cookies.
- Grease the fork tines to prevent the dough from sticking when creating the crosshatch pattern.
Storage
- Store these almond butter cookies in an airtight container at room temperature for up to 1 week.
- Freeze them in an airtight container for up to 3 months and thaw on the counter.
More Cookie Recipes You’ll Love
For more dessert ideas, check out my Cookies Recipes collection, plus these five delicious treats to satisfy your cravings!
Yield: cookies
Serving Size: 1 cookie
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Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray or line with silicone mats.
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In a medium bowl, with a spatula mix the almond butter, sugar and egg until well combined and smooth. Spoon 1 level tablespoon of the batter about 1 inch apart onto the prepared baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
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Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely, (they will be soft until they cool) before removing from the cookie sheet and transferring to a cookie rack.
Last Step:
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Serving: 1 cookie, Calories: 63 kcal, Carbohydrates: 7 g, Protein: 3 g, Fat: 6 g, Cholesterol: 9 mg, Sodium: 27 mg, Fiber: 1 g, Sugar: 4 g
