This post may contain affiliate links, which help keep this content free. (Full disclosure)
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.
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.)
- 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!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large bowl, mix all the ingredients together, until well combined.
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.
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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!
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.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂