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Need a little something sweet but want to skip the sugar? These almond butter cookies are a delicious, healthy, and easy-to-make option! They’re crispy on the outside, and chewy on the inside — just like a good cookie should be. These are based on my flourless peanut butter cookies, but use almond butter instead of peanut butter.
Like my flourless chocolate cookies, fluffy almond butter waffles, and flourless chocolate cake, these almond butter cookies are made with no flour! That means they are naturally gluten-free.
Not only is this almond butter cookie recipe flourless, but there’s an easy way to make it sugar-free without tasting like it. Instead of sugar, I use Besti Monk Fruit Allulose Blend. This natural sweetener replaces regular sugar 1-to-1, but has zero calories, zero net carbs, and most importantly, no aftertaste.
Why You’ll Love This Almond Butter Cookie Recipe
- Rich, nutty taste
- Crisp outside, chewy center
- Only 3 ingredients (plus 2 optional ones)
- Done in 20 minutes
- Naturally dairy-free, gluten-free, and sugar-free
- Customizable with your favorite nut butters
Ingredients & Substitutions
This section explains how to choose the best ingredients for these easy almond butter cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Almond Butter – Use a sugar-free and creamy almond butter made with just nuts. Other natural nut butters, such as cashew butter, also work well here.
- Eggs – Use whole, large eggs at room temperature.
- Sweetener – If you aren’t worried about your sugar intake, you could use regular granulated sugar. But since Besti Monk Fruit Allulose Blend tastes and acts exactly like sugar does in these almond butter cookies, there’s practically no reason not to use it. (We could all use a little less sugar, right?!) If you need to use a different sugar substitute, see my sweeteners conversion chart for exact substitute amounts.
- Vanilla Extract – Use a high quality vanilla extract for the best flavor.
- Sea Salt – Balances the sweetness.
How To Make Almond Butter Cookies
This section shows how to make cookies with almond butter, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix. In a large mixing bowl, combine almond butter, eggs, Besti, vanilla, and salt. Mix well.
- Scoop. Using a medium cookie scoop, place 12 balls of dough onto the prepared cookie sheet.
- Flatten. Use a fork to flatten dough into a criss-cross pattern.
TIP: There’s a fix for sticky dough!
To prevent the dough from sticking to the fork, dip the fork in a cup with cold water after flattening each cookie and then wipe with a paper towel.
- Bake. Place the cookies in the oven on the center rack and bake until lightly golden.
- Cool. Allow chewy almond butter cookies to cool completely before removing from the pan. (Cookies will firm up as they cool, and may fall apart if you skip this step.)
Storage Instructions
- Store: Cool cookies completely and store in an airtight container or zip lock bag for up to a week.
- Freeze: Place cookies in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or pop them in the microwave for a few seconds.
More Healthy Cookie Recipes
Reducing your sugar intake doesn’t mean you have to skip dessert! If you liked this healthier cookie recipe, you may like some of my others:
Almond Butter Cookies Recipe
Almond Butter Cookies (3 Ingredients!)
Almond butter cookies need just 3 simple ingredients: almond butter, eggs, and sweetener. They are perfectly chewy with crispy edges!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (176 degrees C). Line a cookie sheet with parchment paper.
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In a large bowl, mix all the ingredients together, until well combined.
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Using a medium cookie scoop, place 12 balls of dough onto the prepared cookie sheet. Flatten the dough using a fork into a criss-cross pattern. To prevent sticking, dip the fork in a cup with cold water between the cookies and then wipe with a paper towel.
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Bake for 15-20 minutes, until lightly golden. Cool the cookies completely before removing them from the cookie sheet. The cookies will firm up as they cool.
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Recipe Notes
Serving size: 1 cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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6 Comments
Olivia
0I made this recipe with all the original ingredients, except I subbed the allulose& monk fruit blend with granulated stevia because that’s all I had and I chose a crunchy almond butter. I made the dough ahead of time and refrigerated it overnight. I made the first batch of 15 small/medium size cookies, about 1 inch 1/2, and I froze the rest of the dough. I thawed the same dough on the counter and made another batch of 7 1in1/2 cookies. This time I added a dash of almond extract to enhance the almondy flavor! I have to say this is the easiest cookie recipe I have made and the most satisfactory! I have been eating them so quickly and raving about them to everyone!
Michelle W
0Can I use peanut butter instead of almond butter?
Wholesome Yum D
0Hi Michelle, Here is a recipe that uses peanut butter.
Sheila G
0I’ve made these with almond butter and sunflower seed butter and they were both delicious. Thank you!
Jessica
0Only 3 ingredients made these cookies a total surprise! I didn’t realize it would be so easy to make these… and they were great. Thank you!
Journa Liz Ramirez
0My family loves these almond butter cookies! It’s so tasty and chewy. Thanks, Maya, for this recipe.