These easy 3-ingredient almond butter cookies (almond butter, raw sugar, and eggs) are gluten-free, dairy-free, and so easy that you don’t even need a mixer!
Almond 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’re healthier than most cookies and only require 3 ingredients. I’ve been making peanut butter cookies like these for years, and loved how they turned out with almond butter.
Why does this recipe work?
Years ago, I participated in a cookie swap to raise money for the Cookie for Kids Cancer Foundation, an amazing non-profit. I exchanged cookies with three bloggers, all of whom requested a cake made without white flour or white sugar that could be shipped unrefrigerated. These cookies come to mind because they contain no flour and can last for weeks in a cookie jar.
- Fast and easy: Since you only need to measure 3 ingredients, mixing the dough only takes a few minutes.
- Meets dietary restrictions: These flourless almond butter cookies are naturally gluten-free and dairy-free.
- Diversified abilities: Switch up the flavors and use different nut butters.
- Great for holidays: Because they ship well, they’re the perfect dessert to send to friends and family far away.
Other cookies I love (especially around the holidays) are these 5-Ingredient Nutella Almond Butter Cookies, White Chocolate Oat Lace Cookies, and Chocolate Chip Cookies.
Components you will need
The name says it all – you only need 3 ingredients to make these easy almond butter cookies! See recipe card below for exact measurements.
- Almond butter: I tested these cookies with Justin’s Vanilla Almond Butter and Maple Almond Butter, and they both turned out great. I liked that it enhances the flavor of the cookies without adding any additional ingredient.
- Dessert: I tested these cookies several times to see the least amount of sugar I could use and found that 6 tablespoons was perfect. It also works well with monk fruit if you want to cut down on added sugar and carbs.
- egg It binds the almond butter and sugar together
Which is healthier: peanut butter or almond butter?
They both contain the same amount of calories, fat, carbohydrates and protein. Almond butter contains more fiber, vitamins and minerals, such as vitamin E, copper and magnesium.
How to make almond butter cookies
Make sure not to over bake your almond butter cookies. They will be very soft once you take them out of the oven but will firm up as they cool. See recipe card below for printable instructions.
- Prepare your devices: Preheat the oven to 350°F, and position one rack in the upper third and one in the lower third. Spray two sheet pans with cooking spray or line them with parchment paper or silicone mats.
- Preparing the biscuit dough: Mix almond butter, sweetener, and eggs in a bowl.
- Forming cookies: Use a large spoon to spoon the mixture onto the prepared baking sheet. If the mixture sticks to the spoon, remove it gently with a teaspoon. Press the tines of a fork horizontally, then vertically, into the cookies to create a cross-hatched pattern.
- Bake almond cookies For 5 minutes, then switch pans. Bake for an additional 5 minutes then remove from the oven. Once cool, transfer to a wire rack.
Differences and tips
- Swap the nut butter: Try it with cashew butter, peanut butter, natural peanut butter, or sunbutter as a nut-free option. You can also use another flavor of almond butter, such as cinnamon or honey.
- If your almond butter is liquidStir well before measuring and adding to the dough.
- Sugar options: Substitute granulated, brown, or coconut sugar. Do not use liquid sweetener as it will make the dough too wet.
- Balancing sweetness: If the almond butter is unsalted, add 1/4 teaspoon kosher salt.
- Flavor enhancement: If you’re not using flavored almond butter, you can add 1 teaspoon vanilla extract or 1/4 teaspoon cinnamon or pumpkin pie spice.
- For chocolate lovers, Drizzle melted chocolate over the top, or make Nutella almond butter cookies.
- Refrigerate the dough 10 to 15 minutes if it is too sticky to shape into cookies.
- Grease the tines of the fork To prevent the dough from sticking when creating the shading pattern.
storage
- place Store these almond butter cookies in an airtight container at room temperature for up to 1 week.
- Freeze Place in an airtight container for up to 3 months and then thaw on the counter.
More cookie recipes you’ll love
For more dessert ideas, check out my collection of cookie recipes, as well as these ideas Five delicious desserts To satisfy your desires!
fruit: Cookies
Serving Size: 1 Cookie
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Preheat the oven to 350 degrees F, then place racks in the upper and lower third of the oven. Lightly spray two nonstick baking sheets with cooking spray or cover with silicone mats.
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In a medium bowl, using a spoon, mix the almond butter, sugar, and eggs until well combined and smooth. Spoon level tablespoons of mixture about 1 inch apart on the prepared baking sheets. Flatten the ridges with the tines of a fork, forming a criss-cross pattern on the cookies.
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Bake until golden around the edges, about 10 minutes, rotating the sheets halfway through baking. Let cool completely (they will be soft until cooled) before removing from cookie sheet and transferring to a cookie rack.
Final step:
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Submission: 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