Flourless Almond Butter Cookies
These Flourless Almond Butter Cookies are a wholesome, gluten-free treat made with simple, natural ingredients like creamy almond butter, a touch of natural sweetener, egg, and baking soda. They bake up soft, chewy, and nutty with optional chocolate chips for extra indulgence, perfect as a healthy dessert or snack without refined flour or excessive sugar.
Why You’ll Love This Recipe
As an experienced chef who’s baked countless cookies, I adore this one because it’s incredibly quick and forgiving—no mixer, no flour sifting, and minimal cleanup. These cookies deliver that classic chewy, nutty satisfaction reminiscent of peanut butter cookies but in a healthier package: naturally gluten-free, lower in carbs, packed with healthy fats and protein from almond butter, and customizable to be refined sugar-free using coconut sugar or monk fruit.
They satisfy sweet cravings guilt-free, hold up beautifully for meal prep, and taste so good that no one guesses they’re “healthy.” Friends and family always ask for the recipe after one bite—the rich almond flavor shines through, and the texture is spot-on soft and tender without being crumbly. It’s a go-to when you want dessert fast without compromising on nutrition or taste!
Flourless Almond Butter Cookies
Chewy, nutty, gluten-free almond butter cookies—healthy, easy, and delicious!
Ingredients
- 1 cup creamy natural almond butter (well-stirred, no added sugar/oil preferred)
- ½ cup coconut sugar (or brown sugar/monk fruit blend for lower sugar)
- 1 large egg (room temperature)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Optional: ½ cup dark chocolate chips or chopped nuts
- Optional topping: Flaky sea salt
Instructions
- Preheat and Prep: Turn your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats—this makes cleanup a breeze and ensures nothing sticks!
- Gather Your Bowl: Grab a large mixing bowl (no fancy equipment needed—just a sturdy spoon or spatula will do).
- Start with the Star: Scoop in the full cup of creamy almond butter. Give it a good stir if it's separated—smooth and dreamy is the goal for perfect cookies.
- Sweeten the Deal: Add the coconut sugar (or your chosen sweetener). Mix vigorously until it forms a thick, uniform paste—the almond butter will start to loosen up beautifully.
- Bring in the Binder: Crack in the egg and pour in the vanilla extract. Stir everything together until smooth and glossy; it should look like a rich dough already.
- Add the Magic Lift: Sprinkle in the baking soda and mix thoroughly. You'll notice the dough lighten slightly and become a bit fluffier—this is the chemistry happening for that nice rise!
- Mix-Ins Time (Optional Fun): If you're feeling chocolatey, fold in those dark chocolate chips or nuts gently. Don't overdo it—just enough for yummy pockets of goodness.
- Scoop and Shape: Use a cookie scoop or tablespoon to portion out mounds (about 1.5 tablespoons each). Place them 2 inches apart on the sheets—they spread a little! Gently press each one with a fork in a crisscross pattern for that classic look.
- Bake to Perfection: Pop the trays in the oven for 10-12 minutes. Edges should be golden, centers soft—resist overbaking for maximum chewiness!
- Finish with Flair: Remove from the oven, sprinkle flaky sea salt if desired while hot, and let cool on the sheet for 5 minutes before transferring to a rack. Enjoy warm—they're irresistible fresh!
Notes
These cookies are naturally gluten-free and dairy-free (if using vegan chocolate). They're best enjoyed slightly warm for gooey centers. If dough feels too sticky, chill it briefly. Always use room-temp ingredients for even blending.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 107Total Fat 7gSaturated Fat 1gUnsaturated Fat 7gCholesterol 9mgSodium 83mgCarbohydrates 9gFiber 1gSugar 7gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
Use natural, no-stir almond butter (well-stirred if it separates) for the best texture—avoid overly oily or dry varieties. Chill the dough for 10-15 minutes if it’s too soft to scoop neatly.
Don’t overbake; pull them out when edges are set but centers look slightly underdone—they firm up as they cool for that perfect chewy bite. Press a fork gently for the classic crisscross pattern, and sprinkle flaky sea salt on top right after baking for a gourmet sweet-salty contrast.
Line your baking sheets with parchment or silicone mats to prevent sticking and ensure even baking. If adding mix-ins like chocolate chips, fold them in last to avoid overmixing.
Ingredients Notes
Creamy almond butter forms the rich, moist base—choose unsalted, natural (just almonds or with minimal salt) for pure flavor and healthy fats without added sugars or oils. An egg binds everything together and adds lift; room temperature helps it incorporate smoothly for even texture.
Coconut sugar or brown sugar provides caramel-like sweetness with lower glycemic impact than white sugar—coconut sugar keeps it paleo-friendly and adds subtle toffee notes. Baking soda reacts with the ingredients for a gentle rise without needing flour. Pure vanilla extract enhances the nutty profile, making the cookies taste more complex and bakery-like.
Optional add-ins like dark chocolate chips bring contrast and indulgence while keeping things relatively healthy. All ingredients are pantry staples, making this recipe accessible and nutritious.
Variations and Substitutions
Make it vegan by replacing the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or a commercial egg replacer—the cookies stay chewy and hold shape well. Swap almond butter for other nut/seed butters like peanut, cashew, or sunflower seed for different flavors (sunflower keeps it nut-free).
For lower sugar, use monk fruit sweetener or reduce to 1/3 cup and add mashed banana for natural sweetness and moisture. Stir in extras like chopped nuts, dried cranberries, shredded coconut, or cacao nibs for texture variety. Add spices such as cinnamon, cardamom, or a pinch of espresso powder to deepen the flavor.
For chocolate lovers, mix in mini dark chocolate chips or press a few on top before baking. If avoiding eggs entirely and wanting paleo, some versions incorporate almond flour for extra structure, though the classic stays truly flourless.
Storage Options
Store cooled cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer freshness, refrigerate up to 10 days; let them come to room temp before enjoying to restore the best texture.
Freeze baked cookies or dough balls in a single layer, then transfer to a freezer bag—freeze up to 3 months. Bake frozen dough balls straight from the freezer, adding 1-2 extra minutes to the time. Thaw frozen baked cookies at room temp or warm gently in the microwave for 10 seconds to revive that fresh-baked softness.
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