Keto Almond Butter Cookies {Vegan, Paleo, Flourless}
You will LOVE these easy flourless almond butter cookies made with just 3 ingredients! They use one bowl, take 12 minutes to make and are soft, chewy and use simple ingredients! No eggs and no grains mean that they are 100% keto, vegan, paleo AND gluten-free…but you’d never tell!
Love flourless cookies? You will LOVE these flourless monster cookies, sugar-free cookies, and brownie cookies.
You guys love simple and healthy cookie recipes and these flourless almond butter cookies will be your new favorite! They are secretly healthy, and made without eggs, no oil and no butter! They need just 3 ingredients- Almond butter, erythritol and either an egg or ground chia seeds.
As someone who is a diehard peanut butter fan, I found myself with an extra jar of almond butter on hand. I make my peanut butter cookies weekly, so opted this week to swap out the peanut butter for almond butter and LOVED the flavor it provided. Rich, with a robust almond flavor, without being overpowering. The addition of sea salt and chocolate chips took it up a notch!
I often get asked if you can substitute almond butter for peanut butter in cookies and here we go- YES!
With a mere 2 minutes prep, these cookies are beyond fool-proof!
How to make almond butter cookies
Making almond butter cookies is simple and needs 3 ingredients….5 if you include chocolate chips and salt, but those are optional!
The Ingredients
- Almond butter. Obviously the MVP of ingredients for these cookies. You MUST use a smooth/drippy kind of almond butter. Any other types of almond butter will be hard to mix into the dough.
- Erythritol. A keto, low carb and low-calorie sweetener containing NO sugar, but have the taste and texture of it.
- Egg OR ground chia seeds. You can either use 1 whole egg or keep it vegan, ground chia seeds. Please note, this is NOT a chia egg- There is no need to add extra liquid.
The Directions
- Preheat the oven to 180C/350F. Line a Silpat cookie sheet or baking tray with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients and mix well. If using chocolate chips, fold in throughout the end.
- Using a cookie scoop (or using your hands!), form small balls of dough and place on the cookie sheet, about 2-3 inches apart. Bake the cookies for 10-12 minutes, or until the edges just seem done.
- Remove cookies from the oven and allow cooling on the pan completely.
How to stop almond butter cookies from spreading
As someone who prefers thick and big cookies (as opposed to thin and large cookies), I hate it when cookies spread!
To avoid almond butter cookies from spreading, add 1 teaspoon of baking soda. Baking soda promotes the cookie dough to rise, as opposed to spreading. Also, try to refrigerate the dough for at least an hour.
Recipe and Dietary Variations
Being such a delicious blank canvas, these almond butter cookies can easily have some variations to them!
- Paleo and Gluten Free Almond Butter Cookies. Swap out the erythritol for coconut palm sugar.
- Vegan Almond Butter Cookies. Swap out the egg for 3-4 tablespoons of ground chia seeds. Start with 3 tablespoons, and if the batter is still too thin, add an extra tablespoon.
- Almond Butter Oatmeal Cookies. Sprinkle 2 tablespoons of rolled oats over the cookies before you bake them in the oven. You can also fold through up to 1/4 cup into the batter.
- Almond Butter No Bake Cookies. Replace the peanut butter in this no-bake cookie recipe with almond butter.
- Peanut Butter Almond Cookies. Use half the amount of almond butter and half the amount of peanut butter for a combination of both these spreads!
Storing, Freezing and Thawing Almond Butter Cookies
- To store. Almond butter cookies should be stored in a sealed container, at room temperature. They will keep fresh for up to 7 days.
- To freeze. You can freeze almond butter cookies to enjoy later! Place cookies in a ziplock bag or a shallow container. Frozen cookies will keep fresh for up to 6 months.
- To thaw. Leave almond butter cookies out at room temperature or in the fridge overnight.
More healthy cookie recipes
Recommended tools to make keto almond butter cookies
- Silpat Cookie Sheet. Perfect to avoid constantly using baking paper to make cookies.
- Mixing Bowl. Affordable and easy to clean, a fantastic size and comes in a set of different sizes.
Keto Almond Butter Cookies {vegan, Paleo, Flourless}
Ingredients
- 1 cup almond butter
- 2/3 cup granulated sweetener of choice
- 1 large egg * See notes for vegan/eggless option
Instructions
- Preheat the oven to 180C/350F. Prepare a Silpat cookie sheet or 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.
Notes
- To store. Almond butter cookies should be stored in a sealed container, at room temperature. They will keep fresh for up to 7 days.
- To freeze. You can freeze almond butter cookies to enjoy later! Place cookies in a ziplock bag or a shallow container. Frozen cookies will keep fresh for up to 6 months.
- To thaw. Leave almond butter cookies out at room temperature or in the fridge overnight.
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!
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”.
Fabulous- Thank you for the feedback, Kathleen!