These flourless almond butter cookies are delicious and easy to make! What could be better than that?
Recipes like this prove that you don’t have to sacrifice health for flavor.
Almond butter cookies are naturally gluten-free, dairy-free, and full of protein. Plus, they come together with just 5 simple ingredients.
This almond butter cookies recipe is flexible, see the notes on each ingredient below if you’re curious about substitutions.
Almond Butter Cookies Ingredients
I buy all of my pantry staples like almond butter, honey, sea salt, and more on the online healthy grocery store Thrive Market. They’ve eliminated the middle-men and have the best prices and fresh ingredients. Here’s my partner code for 40% off your first order if you want to check them out.
Creamy Almond Butter
Can’t have almond butter cookies without almond butter.
It’s UBER IMPORTANT TO NOTE (yes, I’m shouting because this part is important) that different brands of almond butter will give you different results. I love these cookies with Justin’s almond butter (this is not sponsored), and I also like it with the Costco Kirkland almond butter (again, not sponsored!). If your almond butter has separated and there is oil on top, pour off the oil.
You can also make this same recipe with sunbutter (sunflower seed butter) or cashew butter if you are allergic to almonds.
Honey
I prefer to use natural sweeteners, and honey goes perfectly in this almond butter cookie recipe. Look for good-quality honey and avoid anything with added ingredients. Good ‘ol natural honey is what you want. You can substitute the honey for maple syrup or even plain white sugar if you prefer.
I haven’t tried it with other sweeteners, but I suspect you could use any sweetener you prefer here.
Eggs
The eggs hold this cookie together and add extra protein, too. Using real eggs also creates a softer, chewier cookie. You can sub the egg with a flax egg or Bob’s Red Mill Egg Replacer if you prefer.
Vanilla Extract
A staple in cookie recipes, vanilla extract adds that extra gourmet flavor and sweetness without adding any extra sugar to your almond flour cookies.
Sea Salt
Don’t forget the salt!
Salt enhances sweet flavors, so never skip it in desserts. I use the Real Salt brand (not sponsored) because I like the fine texture in baking.
Baking Soda
Baking soda gives these cookies some bounce. Look for all-natural, aluminum-free baking soda; you can find it online or at your natural grocery store. Honey has the right pH to help activate the baking soda so that’s why I prefer it here. Eggs also help, so you can still swap out the sweetener and have a great almond butter cookie.
More Healthy Cookie Recipes
- Healthy Peanut Butter Oatmeal Cookie Recipe
- Gluten-free Sugar Cookie Recipe
- Easy Healthy Shortbread Cookie Recipe
- Almond Flour Chocolate Chip Cookie Recipe (GF)
Flourless Almond Butter Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 16 cookies
Category: Dessert
Method: Bake, Mix
Cuisine: America
Description
This almond butter cookies recipe is a crowd favorite! Plus, they’re super easy to make. If you’re allergic to nuts you can use sunbutter or cashew butter instead. Adjust the amount of honey depending on how you like your cookies. As-written, these are dessert. Halve the amount of honey for a lower sugar snack.
Ingredients
Units
- 2 cups creamy almond butter, room temperature
- 2/3 cup raw honey (or maple syrup)
- 2 large eggs
- 2 teaspoons baking soda*
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.**
- Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky.
- Form the dough into ping pong-sized balls, rolling them gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky.
- Place 8 dough balls on each parchment-lined cookie sheet spaced about 2 inches apart, making sure each ball is about the same size for even cooking time. Use the back of a fork to slightly flatten each cookie and make a crisscross pattern on the top (you may need to wet the fork in between each cookie if the dough is too sticky.)
- Bake each sheet of cookies individually for 10-11 minutes, until lightly browned but not too dark on the bottoms. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it right onto a cooling rack or another surface to prevent the cookies from continuing to cook on the cookie sheet. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days (but let’s be honest, they’ll never last that long).
Notes
*Look for all-natural, aluminum-free baking soda; you can find it online or at your natural grocer.
**Just a note that if you’re new to parchment paper, parchment paper and wax paper are two very different things. Be sure you’re using parchment paper.
