No flour here! Instead, almond butter forms the base of these chewy almond butter cookies. This easy, naturally gluten-free treat is delicious with or without chocolate chips and the crispy edges are totally swoon-worthy!
Some people are on Team Soft Cookie, while others are on Team Crispy Cookie. And then there are people like me, who are on Team Soft Centers With Crispy Edges. If you’re on my team, then these almond butter cookies are going to blow your mind! They’re made with only 5 ingredients, they nail that crispy-edge-chewy-middle texture, and they have this fantastic toasty, nutty flavor that makes them dangerously delicious. If you enjoy my 5-Ingredient Peanut Butter Honey Cookies, you'll love these too!
What Makes These Almond Butter Cookies (Almost) Too Good to Be True
No, you’re not dreaming! These almond butter cookies really are THAT easy and THAT delicious.
- 5 simple ingredients. Just five pantry staples (six if you add chocolate) stand between you and these irresistible almond butter cookies.
- Naturally gluten-free. No fancy gluten-free flours needed! The ground almonds in the almond butter are your “flour” here.
- One-bowl recipe. Everything comes together in a single bowl and this is also a drop cookie recipe, which means it’s as easy as scooping the dough onto the baking sheet.
What You’ll Need
Here are the simple ingredients you’ll need to make almond butter cookies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Creamy almond butter – Give it a really good stir before you measure it so you know the oil and solids are evenly distributed.
- Sugar – I like to use coconut sugar for its caramel-like flavor, but white sugar works too.
- Egg – With so few ingredients, the egg is really important for binding the dough together.
- Baking soda – For a little bit of lift.
- Sea salt – If you’d like, you can also add some flaky sea salt on top of the cookies after they’re fresh out of the oven.
- Chocolate chips (optional) – For extra decadence.
How to Make Almond Butter Cookies
Let’s get started! Here’s a step-by-step guide to making these cookies.
- Mix the dough. Beat the almond butter, sugar, egg, baking soda, and salt until a sticky dough forms. Fold in the chocolate chips if you’re using them.
- Chill if desired. Refrigerate the dough for 60 minutes for thicker cookies, or skip this step for thinner and crisper cookies.
- Scoop and shape. Portion the dough onto a parchment-lined baking sheet and flatten with a fork, the same way you do with peanut butter cookies.
- Bake. Bake at 350°F for 12 to 13 minutes, or until set.
- Cool. Let the cookies cool on the pan for 10 minutes before transferring to a rack to finish cooling.
Tips for Making Almond Butter Cookies
These cookies are simple, but following these additional tips will help you make sure they turn out perfect!
- Chill the dough for thick cookies. An hour of chilling time will give you those soft, thick centers.
- Adjust the recipe for crispier cookies. You can either skip the chilling time to achieve this or bake the cookies a bit longer.
- Let them cool completely. They need the 10 minutes on the baking sheet followed by the cooling on the racks in order to fully set. Serving the cookies sooner will lead to crumbling.
Variation Ideas
As long as you stick with 1/2 cup, you can swap the optional chocolate chips for another add-in you like:
- Chopped nuts
- Cacao nibs
- Raisins
- Dried cranberries or cherries
- White chocolate chips
You can also add some spices to this almond butter cookie recipe, like a pinch of cinnamon or cardamom.
How to Store
- Room temperature: Store almond butter cookies in an airtight container for up to 3 days.
- Freezer: Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
More Cookie Recipes You’ll Love
Almond Butter Cookies
Ingredients
- 1 cup creamy almond butter
- 1 cup granulated sugar (I use coconut sugar)
- 1 egg
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment (or a silicone liner, which I love!) and set aside.
- Beat together the almond butter, sugar, egg, baking soda, and salt until it forms a sticky dough. Mix in chocolate chips if using.
- For fluffier cookies, chill the dough for 60 minutes. For thinner cookies, proceed to baking.
- Scoop the dough using a 1″ cookie scoop (or about 2 tablespoons), and place on the prepared baking pan. Repeat with the remaining dough.
- Press the cookies flat with the back of a fork.
- Bake the cookies for 12 – 13 minutes. Remove from the oven and cool on the pan for at least 10 minutes (they're a little crumbly and need to set).
- Once mostly cooled, transfer to a cooling rack and cool completely before enjoying.
Nutrition
