Almond Butter Cookies

These almond butter cookies are soft and chewy and need just few ingredients to make. They bake in just 12 minutes.

My almond butter cookie recipe is a weekly staple in my household, mostly due to the fact that one family member has a peanut allergy, and also, we just love cookies. It’s also why I whip up a batch of homemade almond butter so quickly!

Why I love this recipe

• 3 ingredients. All you need is almond butter, eggs, and brown sugar.
• No flour is needed. Traditional cookies call for flour, but these are completely flourless. It’s perfect if you follow a gluten-free diet.
• Ready in 12 minutes. From prep to plate, these cookies take no time at all. Also, there is no chill time needed!
• Perfect texture and flavor. Soft, chewy, and crisp around the edges. The cookies themselves are sweet and taste even better with some chocolate chips mixed through and a sprinkle of salt on top.

• Almond butter. Smooth almond butter, not the crunchy type. If I’m not making my own, I like to use Kirkland almond butter (from Costco). It’s affordable, drippy, and tastes delicious. Not a fan of almond butter? Other nut butters like smooth peanut butter and cashew butter work, as do nut-free subs, like sunflower seed butter and tahini.
• Eggs. Room temperature eggs.
• Brown sugar. Keeps the cookies soft in the middle but crisp around the edges. You can also use coconut sugar.
• Chocolate chips. Optional, but take these cookies to another level. 
• Flavor boosters. Vanilla extract and flaky sea salt.

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the cookie dough. Add the almond butter, eggs, and sugar to a mixing bowl and stir well. Fold through the chocolate chips if using them. 

Step 2- Shape. Roll out balls of cookie dough and place them on a prepared baking sheet. Lightly press down each ball of cookie dough into a thick cookie shape. 

Step 3- Bake the cookies for 10-12 minutes until the edges are firm to touch. Remove the cookies from the oven and let them cool completely.

• Always use smooth almond butter. This mixes easily and creates smooth and even cookies. Do not use crunchy or natural almond butter, as it will be too stiff. 
• Room-temperature eggs are a must. Refrigerated eggs firm up the almond butter, making it difficult to mix. 
• Lightly wet hands before rolling into balls. This prevents bits of cookie dough from sticking to your fingers and helps you create a more uniform dough. 
• Add baking soda. While unnecessary, this helps produce thicker cookies. 
• For crispier cookies, swap out half the brown sugar with white sugar.

Storage instructions

To store: Leftover cookies can be stored at room temperature, covered, for up to one week. If you’d like the cookies to be kept longer, store them in the refrigerator.

To freeze: Place the cooled cookies in a zip lock bag and store them in the freezer for up to 6 months.

Can I use almond butter instead of butter in cookies?

Almond butter isn’t an accurate swap for butter in cookies or any dessert recipe. It’d be best to use a butter substitute instead.

Can I make the dough ahead of time?

You can pre-make the cookie dough up to five days in advance and keep it refrigerated. Let the dough sit at room temperature for 30 minutes before baking.