This post may contain affiliate links. See my disclosure policy.
These almond butter cookies are soft and chewy and need just three ingredients to make. They bake in just 12 minutes.
Love wholesome cookie recipes? Try my cashew butter cookies, healthy peanut butter cookies, almond flour cookies, and coconut flour cookies.
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!
Table of Contents
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.
★★★★★ REVIEW
“Wow, these are delicious and SO easy! I may double the batch next time. I used coconut sugar and thought they were amazing!”– Sherri
Ingredients needed
- 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.
How to make almond butter cookies
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.
Arman’s recipe tips
- 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.
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 low carb almond butter cookies, swap the sugar for a keto brown sugar.
- Substitute the almond butter for cashew butter, peanut butter, or tahini.
- Add mix-ins like raisins, dried fruit, vanilla extract, 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 be kept 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.
Frequently Asked Questions
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.
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.
More recipes using almond butter
- Almond butter brownies
- Almond butter smoothie
- Almond butter cups
- Almond butter bars
- Almond butter balls
Almond Butter Cookies
Ingredients
- 1 cup almond butter
- 2/3 cup brown sugar * See notes
- 1 large egg
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
- In a large mixing bowl, combine the almond butter, brown sugar, and egg until completely mixed. If using chocolate chips, fold through at the end.
- Form 12 balls of cookie dough and place them 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
Nutrition
Originally published November 2019, updated and republished April 2024
Excellent 👍🏻
These cookies are so easy to make and delicious!
Thanks, Krista!
This man is an absolute GENIUS! He truly has unlocked the secret of flavorful keto recipes! Keep it up my good Sir, you are appreciated!
Thank you, Kalyn!
Wow these are delicious and SO easy! I may double the batch next time. I used coconut sugar and thought they were amazing!
Absolutely delicious. Thank you for sharing the recipe. Do you think I could replace almond butter with other types of butter? Ex. Organic peanut butter, biscoff cookie spread
Any raw nut or seed butter is fine- Biscoff is a little different because it is made up of crushed up cookies.
Easy and great recipe. The cookies taste great. Question…
What brand(s) of almond butter do you use? My cookies came out a bit stiff, did not flatten and oil excess came out a bit during baking. I used natural almond butter.
Note… high altitude baking…
Thanks
Hi! I love the kirkland brand which is available from Costco- it’s also the most afforedable 🙂
I used coconut sugar, and cut the sugar in half, and they were absolutely delicious!
What Brand of Almond butter do you use?
Store bought ones, I love kirkland signature from costco. Affordable and tasty.
I’m excited to try these!
Can I use regular baking white sweetner instead of the brown ?
Yes you can!
hi! loved the recipe but pls add baking soda to the recipe card :’) thank you i love your recipes!
Love how easy this is to make. I added some cream cheese to thicken my Cashew butter and it was great. Ty for the recipe!
This is a great recipe by far for simple almond butter chocolate chip cookies 😋🍪🍪 My 2nd batch I added 1/2 tsp baking powder, made sure my egg was room temp (forgot to take it out of the fridge so put it in a cup of hot water😁) beat my egg & added extra chips on top before baking, 12-13 minutes at 350° & VOILA!! THE BEST!!!🍪🍪 Thanks for sharing 😊
No measurements?
Did you skip over the recipe card?
Sugar is in the recipe but not in the nutritional part at the end
yummy without or with chocolate chips. Tried with equal amounts of cashew almond and peanut butter with and without the chocolate chips. So quick easy and delicious
How good is it!
These cookies are my go-to for grain free goodness. I use nestle allergen friendly chocolate chips and they are perfect. I use Kroger “simple truth” smooth almond butter and give it a really good stir before I add it to the recipe. Other almond butters so not turn out as well in my opinion.
Ohh I’ll need to try that!
These were amazing!!
This was one of the best cookies I’ve ever made / had. I did add half tsp of baking powder and refrigerated it for a bit too. Thank you for sharing your recipe.
Bringing these to Super Bowl party. Added chocolate chips, a dash of almond extract and about a Tablespoon of honey. Otherwise I followed the recipe. Tested the recipe by eating a few once totally cooled. Delicious!
Yummy!!!
I made these with monk fruit brown sugar which made them darker. I followed the recipe as is and we loved them. I’ll experiment with baking soda, a little less sugar because of how sweet monkfruit is, and other suggestions in the notes and comments. However, my daughter just wanted something at the end of the day, and these were just what we needed, quick, easy, and delicious. Thank you!
These were outstanding! We used a whole 27 oz jar of Kirkland (Costco) almond butter, 4 eggs, 2 cups brown sugar allulose and 1.5 tsp baking soda. Chilled the dough for 30 minutes then made 36 cookies. Thank you, Arman!
I have a seven nut butter at home which includes chia seeds. Does that mean I shouldn’t use the egg?
Still use the egg 🙂
How much allulose did you use?
The same amount!
I was skeptical of the recipe because of so few ingredients, but didn’t read the comments and forged ahead with trust and followed the recipe exactly. 😊 These did not disappoint. We added chocolate chips and the whole family loved them! I will say that the texture was slightly different from the more traditional cookie I had in mind, but were nonetheless delicious and were pleasantly firm once cooled!
Can I use regular peanut butter and microwave it to get it drippy? or would I just be better off using a naturally drippy peanut butter my household can’t eat almonds
sooo good!! Have tried se of your other recipes
and always on Point, Thank you
Making today
I made these with the baking soda and chips. Delicious. Only difference is I wound up with 24 cookies not 12. Does that mean I get to eat two as a serving :).
I made these with Allulose. Absolutely perfect. Wven my nonketo hubby likes them.
Hi Arman, going to try these. Have the ingredients so can’t wait. LOVE your site and FB too. Thanks for all you do.
Hi Arman, I’m going to try these. Have the ingredients so can’t wait. LOVE your site and on your FB too. Thanks for what you do.
Going to try the cookies tonight 🤞 I’m usually not that good about these kinds of recipes because it always turns out disastrous
If they hold I will continue to make them.
Thank you in advance
Made these today. Doubled the recipe. Added 1t of almond flavoring. Used a fork to slightly flatten. They are vey good. Even my husband loved them. Will definitely be a family keto favorite.
Awesome always looking for a great low carb/keto treats. Husband loved and so did my son who are both on Keto too.
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!
Nope, not at all.
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.
Thanks!
Hi, I see only 3 ingredients. Is that correct?
That is correct.
Can I use tahini instead ? I’m allergic to nuts unfort
Absolutely, be sure that it is smooth and drippy 🙂
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
You are too sweet! 🙂
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?!
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 🙂
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!
Can you just replace the almond butter with peanut butter or would that change the recipe?
That works perfectly fine.
Hi, can dates be substituted for the sweetener? If so how many?
Not that I’ve tried.
How many chocolate chips should I fold in?
Hi Maggie! Start with 1/2 cup but add more as desired 🙂
How much baking soda did you add?
Hi add 1/2 teaspoon 🙂
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!
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!