These 3-Ingredient Almond Butter Cookies—made with almond butter, raw sugar, and an egg—are naturally gluten-free and dairy-free. They’re simple to prepare (no mixer required) and bake into soft, chewy cookies perfect for busy bakers and anyone who wants a quick, naturally gluten-free treat.
Almond Nut Butter Cookies
I’m a lazy baker who loves straightforward recipes, so these almond butter cookies are one of my favorites. They’re healthier than many traditional cookies, require only three ingredients, and come together in minutes. After years of making similar peanut butter cookies, I tried almond butter and loved the flavor and texture it created.
Why This Recipe Works
These flourless cookies are ideal when you need a simple, shelf-stable treat that travels well. With no white flour and a short ingredient list, they ship without refrigeration and stay fresh in a cookie tin for days. The texture is soft and slightly chewy when cooled, while the almond butter delivers a satisfying, nutty flavor.
- Fast and easy: Measuring and mixing three ingredients takes just a few minutes.
- Diet-friendly: Naturally gluten-free and dairy-free, suitable for many dietary needs.
- Flexible: Swap in different nut butters for new flavor variations.
- Great for gifting: They ship well and are a perfect homemade gift during the holidays.
Ingredients You’ll Need
The recipe uses just three main ingredients. See the recipe card below for exact amounts and printable instructions.
- Almond butter: Use a creamy almond butter for best texture. Flavored almond butters (vanilla, maple, cinnamon, or honey varieties) can add extra nuance without any other changes.
- Sweetener: Raw sugar works well; brown sugar or coconut sugar can be substituted. For a lower-sugar option, a monk fruit sweetener designed to replace brown sugar is an alternative.
- Egg: One beaten egg binds the mixture and helps create the cookie structure.
Peanut butter vs. almond butter: Both nut butters have similar calories and macronutrients, but almond butter offers slightly more fiber, vitamins, and minerals like vitamin E and magnesium.
How to Make Almond Butter Cookies
These cookies are best when not overbaked. They will feel very soft right out of the oven but will firm up as they cool. Follow the simple steps below and consult the recipe card at the end for exact measurements and a printable version.
- Preheat and prepare: Heat your oven to 350°F (175°C). Position racks in the upper and lower thirds. Line two baking sheets with parchment or silicone mats or lightly spray with cooking spray.
- Mix: In a medium bowl, stir together the almond butter, sugar, and beaten egg until smooth and fully combined.
- Portion: Scoop the batter by tablespoonfuls onto the prepared sheets, spacing them about 1 inch apart. If the batter sticks to the spoon, use a small spatula to release each scoop.
- Shape: Use a fork to press each mound flat and create a classic crosshatch pattern—first horizontally, then vertically. Greasing the fork lightly prevents sticking.
- Bake: Bake for about 10 minutes total, switching the sheet positions halfway through so they brown evenly. Edges should be lightly golden. Allow cookies to cool completely on the sheet before transferring to a rack; they firm up as they cool.
Variations and Tips
- Swap nut butters: Use cashew, pistachio, natural peanut butter, or sun butter for a nut-free option. Flavored almond butters add subtle changes without extra ingredients.
- Thicker or runny almond butter: If your almond butter is very runny, stir it well before measuring so the texture is consistent.
- Sweetener options: Granulated, brown, or coconut sugar all work; avoid liquid sweeteners, which make the batter too wet.
- Salt and flavor: If your almond butter is unsalted, add 1/4 teaspoon kosher salt. For extra flavor, stir in 1 teaspoon vanilla or 1/4 teaspoon cinnamon.
- Chocolate: Drizzle melted chocolate over cooled cookies or press a few chocolate chips into each cookie before baking.
- Chilling the dough: If the dough is too sticky to shape, chill it 10–15 minutes to firm up.
Storage
- Room temperature: Store cookies in an airtight container for up to 1 week.
- Freezing: Freeze in an airtight container for up to 3 months; thaw at room temperature.
More Cookie Ideas
If you enjoy these almond butter cookies, try experimenting with other simple cookie recipes that keep ingredients minimal while delivering big flavor. Swap nut butters, add spices, or top with chocolate to create new favorites.
Almond Butter Cookies
Ingredients
- 1 cup almond butter (creamy)
- 6 tablespoons raw sugar (or substitute brown/coconut sugar)
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 350°F and position racks in the upper and lower thirds. Line or grease two baking sheets.
- In a medium bowl, stir together the almond butter, sugar, and egg until smooth.
- Spoon 1 level tablespoon portions of the batter about 1 inch apart onto the prepared sheets. Flatten each mound with a fork to make a crosshatch pattern.
- Bake until edges are lightly golden, about 10 minutes, rotating the sheets halfway through. Let cool completely on the sheets before transferring to a rack.
Nutrition (per cookie)
Calories: 63 kcal • Carbs: 7 g • Protein: 3 g • Fat: 6 g • Fiber: 1 g • Sugar: 4 g • Cholesterol: 9 mg • Sodium: 27 mg