Almond Butter Cookies


5 from 841 votes
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This almond butter cookies recipe is simple, delicious, and needs just 3 ingredients! No flour needed, they take minutes to make and melt in your mouth! 

almond butter cookies.

Need a simple and delicious cookie recipe that you can make in your sleep?

You need these almond butter cookies

Inspired by our popular peanut butter cookies, we switched out the peanut butter for the almond variety, and just between us, tastes so much better. 

Why this recipe works

  • 3 ingredients. All you need is almond butter, eggs, and brown sugar.
  • No flour needed. Traditional cookies call for flour but these are completely flourless.
  • Ready in 12 minutes. From prep to plate, these cookies take no time at all.
  • No chill time. Most cookies call for at least an hour but not these ones!

Can we lament about how perfect the texture is? 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.

Ingredients needed

This recipe calls for very simple ingredients that you’ll surely already have in your pantry. Here is what you’ll need:

  • Almond butter. smooth almond butter, not the crunchy type. If you have a pack of raw almonds on hand, make your own
  • Eggs. room temperature eggs.
  • Brown sugar. Keeps the cookies soft in the middle but crisp around the edges. You can also use coconut sugar or mix it with white sugar (for slightly firmer cookies). 
  • Chocolate chips. Optional, but take these cookies to another level. 

How to make almond butter cookies

Almond butter cookies are easy to make: the only thing to remember is to mix everything thoroughly, so the almond butter and sugar are well mixed. Here’s the basic idea to make cookies (or see the recipe below for specifics): 

Step 1- Make the cookie dough

Start by adding the almond butter, eggs, and sugar in a mixing bowl and mix well. Fold through the chocolate chips, if using them. 

Step 2- Shape into cookies

Next, using your hands, roll out balls of cookie dough and place them on a lined baking sheet. Lightly press down each ball of cookie dough into a thick cookie shape. 

Step 3- Bake the cookies

Now, 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.

almond butter cookies recipe.

Tips to make the best recipe

  • 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, which will make 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. 

Dietary swaps and substitutions

Almond butter cookies are super forgiving and are easy to customize for various diets or eating styles. You can also try out some tested substitutions: 

  • Make them without eggs, by trying out an egg substitute.
  • For keto almond butter cookies, swap the sugar for a keto brown sugar
  • Substitute the almond butter for cashew butter, peanut butter, or tahini. 
  • Chill the dough for an hour beforehand for extra thick and chewy cookies.
  • Add mix-ins like raisins, dried fruit, nuts, or seeds. 

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 keep longer, store them in the refrigerator.
  • To freeze: Place the cooled cookies in a ziplock bag and store them in the freezer for up to 6 months.
keto almond butter cookies.

Frequently Asked Questions

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?

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.

What do almond butter cookies taste like?

While made with almond butter, these cookies don’t have an overpowering flavor at all and taste like any good cookie recipe.

almond butter cookies recipe.

Almond Butter Cookies (3 Ingredients)

5 from 841 votes
This almond butter cookies recipe is simple, delicious, and needs just 3 ingredients! No flour needed, they take minutes to make and melt in your mouth! 
Servings: 12 Cookies
Prep: 2 minutes
Cook: 12 minutes
Total: 14 minutes



  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
  • In a large mixing bowl, combine all your ingredients until completely mixed. If using chocolate chips, fold through at the end.
  • Form 12 balls of cookie dough and place on the lined tray/cookie sheet. Place balls of dough 2 inches apart. Press down on each ball into a cookie shape. Bake for 10-12 minutes, or until just golden on the edges.
  • Remove from the oven and let cool completely on the cookie sheet.


* Coconut sugar or keto brown sugar work. 
TO STORE: Store cookies at room temperature, covered, for up to 5 days. Refrigerate the cookies if you’d like to keep them for up to two weeks. 
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.


Serving: 1CookieCalories: 81kcalCarbohydrates: 3gProtein: 4gFat: 7gPotassium: 4mgFiber: 1gVitamin A: 300IUVitamin C: 3.3mgCalcium: 20mgIron: 0.4mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Hello Arman, this recipe seems wonderful. I have a suggestion however, you should totally write to ads baking soda+ refrigerate in the directions as well: most of us want thick cookies especially when the cookies in your pictures are those you made and love: thick and big. Thanks!

  2. Great recipe. Made these and love them. Used 1/2 Cup granulated Stevia for sweetener instead of 2/3 C because Stevia is so sweet, and added the baking soda. Made them nice and fluffy. Next time I’ll use a little less soda. I also use a silpat, which made it as easy as could be.

    Amazing, only 4 ingredients and no mixer! These are a “do again”.

  3. These turned out really well, in spite of the changes I made. I used peanut butter, extra chia seed (because my estimate at 3 TBS produced too much), and baked them about 14 minutes (because they still looked so wet at 12 minutes). I also added the baking soda, but I don’t really know if it made any difference or not.

    They DID set up perfectly as they cooled! So, next time I will only cook them a max of 12 minutes. Also, I will only use 3 TBS of ground chia, and will add about 1/4 tsp of salt and a scoop of pure monk fruit to make them sweeter. Mine were not sweet at all.

    Thanks for a really great recipe!! I should have stuck closer to it as written!

  4. I followed the recipe as written, using 1 tsp of baking soda to help rise – but my cookies just crumbled! 😭 What could I have done wrong?!

    1. Probably used too thick of an almond butter- this is a very simple recipe so it shouldn’t crumble, so it comes down to an ingredient used 🙂

  5. 5 stars
    Arman~ seriously, your recipes are some of the absolute best I’ve ever tried! I think maybe we tend to overcomplicate things sometimes, when the simplest of ingredients & techniques will do- and do much better, often =) Very grateful to have found your website, & am in process of working my way through your recipes. this is definitely your calling, & the way you explain- w/a little humor at times- perfect! Thank you Arman, & may all your efforts be blessed ~Samantha in AZ

  6. 5 stars
    The recipe made 17 cookies for me using my cookie scoop. Baked 12 minutes. Turned oven off and left in 1 more minute.
    28 grams of Lily’s chips added to recipe. I also added 1/2 t baking soda.
    Not sure where to post photo of them.
    Don’t forget: Do not remove from sheet until cooled as very mushy and soft.

  7. 5 stars
    I made these cookies last night and they were a huge hit with my family! I love these few ingredient recipes. I’m hoping to make a double batch and freeze half. Would that effect the outcome of the recipe? Thanks!

  8. Awesome always looking for a great low carb/keto treats. Husband loved and so did my son who are both on Keto too.