These Almond Butter Cookies are easy, crunchy cookies made with just 4 ingredients. They are naturally gluten-free, packed with healthy fats, and refined sugar-free.
Similar to peanut butter cookies, almond butter cookies are healthier, using almond butter as a fat, no added oil, and no added butter. Almond butter is packed with omega-3 and omega-6 fatty acids and protein, and is a healthier way to make cookies than using butter.
These cookies are super easy to make. The only thing you must choose right is the almond butter – unsalted, no added sugar, no added oil, and a fresh jar that you just opened before baking. You need the almond butter to be super smooth and drippy or the dough will be dry and impossible to form without adding oil.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 4 base ingredients to make these cookies.
- Almond Butter – Almond butter acts as the base for the cookies, providing structure, moisture, and a rich nutty flavor. You can also use peanut butter or sunflower seed butter (for a nut-free option). Ensure the substitute is natural, unsweetened, and drippy.
- Almond Flour – Almond flour adds a soft, tender texture to the cookies and keeps them gluten-free. You can use sesame flour or sunflower seed flour for similar results. Oat flour can be used, but adjust to ¾ cup per 1 cup of almond flour. Avoid all-purpose flour, as it makes the cookies dry.
- Maple Syrup – It naturally sweetens the cookies without refined sugar. You can also use agave syrup or coconut nectar.
- Baking Powder – This leavens the cookies slightly, creating a light texture.
- Vanilla Extract – This optionally adds flavors.
How to Make Almond Butter Cookies
These cookies are really easy to whip up. Here’s how in pictures.
Combine the dry ingredients in a mixing bowl.
Incorporate the almond butter and stir with a spatula.
When the dough sticks together, form small dough balls and place them on a baking sheet.
Use a fork to press a crisscross pattern on the cookies and bake them for 12-14 minutes at 350 °F (180 °C).
Carine’s Baking Tips
I have a few more tips to help you make the best possible cookies.
- Use Fresh Almond Butter – Drippy almond butter blends better into the dough, while older, drier almond butter can make mixing challenging. If needed, warm the almond butter slightly for a smoother consistency.
- Don’t Skip Oiling Your Hands – Generously oiling your hands prevents the sticky dough from clinging as you roll it into balls.
- Chill the Dough if Needed – If the dough feels too sticky, refrigerate it for 10-15 minutes before rolling. This also helps cookies hold their shape during baking.
- Control Spreading – Space cookies at least 1 inch apart, as they may spread slightly during baking.
- Enhance Texture with Add-ins – Fold in chopped nuts, cacao nibs, or shredded coconut for added crunch and flavor.
- Fork Grease Technique – Grease the fork with oil before pressing down the cookies to avoid dough sticking and tearing.
- Watch Baking Time – Bake just until the edges are golden. Overbaking can make the cookies too dry.
- Cool Completely – Allow cookies to cool fully on the baking sheet before transferring, as they are delicate when warm and firm up as they cool.
- Double the Batch – These cookies freeze well, so consider doubling the recipe for quick treats later. Freeze unbaked dough balls or baked cookies for up to 3 months.
- Decorate for Christmas – Dip in melted dark chocolate and sprinkle with chopped nuts or coarse sea salt for a gourmet touch.
More Almond Butter Cookies
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Almond Butter Cookies
These Almond Butter Cookies are easy, crunchy cookies made with just 4 ingredients. They are naturally gluten-free, packed with healthy fats, and refined sugar-free.
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Servings: 12 cookies
Calories: 130.8 kcal
Ingredients
- ½ cup Almond Butter - note 1
- 1 cup Almond Flour - note 2
- 3 tablespoons Maple Syrup - note 3
- ½ teaspoon Baking Powder
Optional
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt - if almond butter is unsalted
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the cookie sheet with oil spray. Set aside.
- In a mixing bowl, add almond butter, maple syrup, vanilla extract, almond flour, and baking powder.
- Stir with a rubber spatula until it forms a smooth thick and sticky cookie dough. If too dry, this can happen if you don't use a fresh jar of drippy almond butter, add a bit of melted coconut oil or light olive oil, 1 teaspoon at a time.
- Generously oil your hands, grab a tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet leaving a thumb of space between each ball.
- Grease the back of a fork with a light-flavored oil. Press down the cookie dough ball using the back of the fork, and press it again in the opposite direction to form a crisscross pattern on top of the cookies.
- Bake the cookies on the center rack of the oven for 12-14 minutes at 350 °F (180 °C) until golden brown.
- Let the cookies cool down on the baking sheet at room temperature for 1 minute. Do not touch them as they are soft and harden as they cool down.
- Transfer to a wire rack and follow the instructions below in the notes if you want to decorate the cookies.
Notes
Note 1: Make sure you use natural almond butter with no added sugar, no added oil, and unsalted. I also recommend a fresh jar of drippy almond butter. Old jars of almond butter can dry up, making the cookie dough dry and difficult to stir. You can swap almond butter for peanut butter or sunflower seed butter for a nut-free option.
Note 2: Make sure you use ultra-fine blanched almond flour for the best texture. You can swap almond flour for the same amount of sesame flour or sunflower seed flour. I don’t recommend all-purpose flour as the cookies will lose their moisture and get hard and dry. Oat flour might work but in smaller quantities, 3/4 cup oat flour = 1 cup almond flour.
Note 3: Any liquid sweetener can be used like agave syrup or coconut nectar.
Storage: Store the cookies in an airtight container in the fridge for up to 4 days.
Decoration: If you want to decorate the cookies, make sure they are cooled and hardened at room temperature. Then, add 1/2 cup of dark chocolate chips to a microwave-safe bowl with 1 teaspoon of coconut oil. Microwave in 30-second bursts until melted and shiny, stirring between each burst. Dip half of the cookie in melted chocolate and wait a few seconds above the bowl to let the excess melted chocolate run down the bowl. Place them on the cookie sheet covered with parchment paper and sprinkle chopped roasted almonds on the melted chocolate. Repeat on each cookie, pop the cookie sheet for 10 minutes in the freezer to quickly harden the chocolate shell.
Nutrition
Serving: 1Cookie | Calories: 130.8kcal | Carbohydrates: 7.4g | Protein: 4.2g | Fat: 10.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.4g | Sodium: 67.3mg | Potassium: 89.5mg | Fiber: 2.1g | Sugar: 3.8g | Vitamin A: 0.1IU | Calcium: 71mg | Iron: 0.7mg | Magnesium: 30.2mg | Phosphorus: 56.6mg | Zinc: 0.4mg
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