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.
These are delicious! I was very pleasantly surprised given these are flourless. I used coconut sugar for the first time and put in a little more chocolate chips than the recipe . Cookies looked great, taste great, but found them a little sweeter than I like. I am not sure if it was the coconut sugar or too many chocolate chips. I will cut back on the sugar next time and put in what the recipe calls for on the chocolate chips. Thanks for the great recipe! I will check out some of your other recipes.
Love this recipe! Almost too good to be true! I reduced the sugar to half a cup and added 2 tablespoons presoaked chia seeds and some coconut flakes for added protein. They were gone the first day! 🙂 Do you think this recipe could be made to be a lactation cookie, which usually includes brewer’s yeast?
So glad you enjoyed the cookies! I honestly haven’t tried these with brewers yeast, so I’m not quite sure on that.
We love this recipe with a couple of changes. A whole jar of creamy salted almond butter (12 oz), half a bag of Lily’s chocolate chips, Swerve brown sugar substitute, and a whole bag of unsweetened coconut flakes. The coconut addition did make it a bit difficult to shape the cookies, but they were so tasty! I let them bake as balls for 10 minutes and then mashed them down into cookies and baked them for another 3 minutes. They had the best texture ever. I have missed cookies for the last 2 years doing keto. So good! Thank you for this recipe!!!
Honestly, I had my doubts about how these would turn out, especially with no flour.
As it turns out, they are so gosh darn good! Plus, they’re so quick and easy to make (and hardly any cleanup), which is an added bonus.
Incredibly delicious, thank you! Perfect for my GF and Keto friends … and me too. 🙂
We LOVE these! I just need to know the calorie/fat gram count!
Bonnie
So happy to hear that, Bonnie! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
I added agave nectar since I ran out of brown sugar and threw in some quick cooking steel cut oats. Delicious.
Just baked some, and they are yummm! I added a little cocoa powder into it, but the recipe was so easy. Thank you :))
Hi,
Thanks for posting this recipe.
Quick question if anyone can help….I am restricted to a sugar free diet. I can’t find any alternative mentioned here. Can I use honey/stevia in liquid form as I know it will change the dry/wet ingredient ration? And in what quantity?
Thanks
I haven’t tried it, so I’m not quite sure.
Yummy! I used 1/4 pure maple syrup in place of sugar. This is a definite keeper! Thanks so much!
I made these today and they were good but next time I will add almond extract to intensify the almond flavor. Also, I used the Ghiradelli dark chocolate chips and found them too big to work with. Next time I will use mini c chocolate chips.
I followed the recipe but mine only made 10 cookies not 16?
Weird
Did you scoop the cookies larger? If so, that would be why.
Made using light brown sugar and smarties rather tgan choc chips looked really good and one of the best tasting cookies my hysband and I have ever had.
I had a really old jar of almond butter that was half oil. To use it all I tripled the recipe.
I dumped in a cup of almond flour because I’ve had that around forever. And added a stick of bitter just for the fun of it.
So good.
I made these using the Swerve brown sugar and Lillys chocolate chips, turned out perfect
Okay people, these are really good…not good in terms of a gluten-free cookie, but really good in terms of ANY cookie! I bake ALOT and have tried many gluten-free recipes, not for me, but for friends that can’t indulge in my flour-full, butter-laden, sugar filled treats. Everything in moderation, right? Well, these not only look amazing, they have amazing texture and taste! Highly recommend. Followed the recipe exactly, one bowl, no mixer and 6 ingredients??? Go to your kitchen and make these now! Thanks Danielle!
Had a bunch of almond butter I needed to use so I Googled almond butter cookies and came across this recipe. Was very happy with how easy it was and the cookies came out fantastic (even using natural, chunky almond butter). My wife and son couldn’t stop eating them (nor could I). Thanks!
Hi: I made this recipe yesterday using homemade raw organic almond butter and dark cocao chips 60% they turned out dark and really big, And really good, Next batch will be Cashew butter, Then maybe pistachio butter. I gotta try.
Thanks for the recipe danielle.
These were perfect! I added a little of almond extract and added a little extra punch. I am trying them tonight with peanut butter and white chocolate.
I also recommend not storing them in a tight container. Made the cookies soft.
These are seriously good! Thank you!
This recipe was amazing! The cookies were soft but had a little crunch on the edges. I wish regular chocolate chip cookies were all made this way!
My new favorite cookie recipe! I’m hooked!!!!! First time using coconut sugar, and it did not disappoint! I can’t stop nibbling on these! Left them in a little longer and got them crunchy. Usually I’m a chewy kind of gal, but wow they are so good!
So glad you liked the cookies, Katie!
The best tasting healthiest and easiest cookie I have made ever.The hardest part was waiting the 15 miniutes until they become and crispy outside chewy inside delightful cookies
Made these with cashew butter instead of almond butter and they came out amazing. I added the lily’s chocolate chips to lower the sugar a bit, but otherwise used the coconut sugar as the recipe suggests.
I’ve made this a number of times using natural almond butter, because it’s what I can find and brown sugar swerve- a sugar subsitute. It comes out delicious. I didn’t think about cutting back on the natural almond butter but I try to mix it better so it’s not so oily. It’s delicious. I find that I like them better frozen, but I like everything cold and frozen except the winter!
So glad you liked the cookies, Ariella!
has anyone tried using an egg substitute in this recipe?
You may be able to use a flax egg, but I haven’t tried it in this recipe.
I used a tablespoon of chia seeds in 3 tablespoons of water to replace the egg. Just let the seeds soak up some of the water (2 minutes maybe). The cookies are fabulous! What a great recipe. Vegan chocolate chips and the chia seeds instead of egg and they are completely vegan. Love love love.
I didn’t have no-stir almond butter & the dough was very oily so I added 2 Tbsp whole wheat flour (I didn’t need gluten-free cookies). I cut the sugar to 1/4 cup, cut the chocolate chips to 1 heaping tsp, & added about 1/4 cup each of salted sunflower seeds & pecan pieces. The cookies are delicious & very hearty!
I added cocoa powder!
These look fabulous! We have a nut allergy in our home and I wondered if I could substitute sunflower butter for the almond butter? Thanks!!
Mary
I haven’t tried it, but I think that may be okay.
I have tried it, and the batter ended up too runny. I fixed by mixing in whole grains and seeds. Another approach I used was to mix with a nut butter. You could also try tahini mixed in, I’ve used it in cookies like these before also. If you have a drier brand of sunflower butter, it may work better. I think my sunflower butter just had too much oil in it.
CN you use sugar substitutes for this recipe??
I haven’t tried them in this recipe, sorry.
I have tried this recipe with peanut butter and swapped out the sugar with 1/3 cup granulated monk fruit sugar, to make a low carb, sugar free cookie. They turned out great. You can also use erythritol or stevia.
I made these this evening and did use swerve substitute sugar! I also used sugar free chocolate chips ! And natural almond butter! And these cookies are number 1 !! In my book !! They are the best!! Thank you for posting!! Anna
I just made these cookies last evening and they are absolutely delicious. This was my first time baking cookies of any kind and I cannot help but admire the simplicity and yumminess of these. I sent a batch over with my husband to the hospital (he’s a doctor) and other doctors loved it! <3
So glad you liked the cookies, Manka!
I used regular almond butter, not the creamy style (because that’s what I had), and brown sugar. My cookies were grainier and not as pretty as your photographs, but they were delicious and disappeared quickly! I will be making these again. And again…
Glad the cookies turned out well for you, Diana!
I LOVE these. Such an easy recipe and so, so good. I didn’t make any alterations or do anything differently- just followed the recipe exactly! They came out perfect!!
Now that it’s cold and dark out i’ve been wanting to bake as much as possible. I just found your recipe and was a bit skeptical of the lack of flour but they came out so good! I used Peanut butter instead of Almond butter, and a chopped up 85% cacoa chocolate bar instead of semi-sweet since that’s all I have. Also added 1/3rd cup of cocoa powder. I planned to bring them to a friends house but let’s be honest I’ll be eating them all.
So glad you liked the cookies, Zina!