Flourless almond butter cookies are vegan, gluten and grain free. They have all of the tasty nostalgia of childhood peanut butter cookies. A quick and easy recipe to satisfy all the cravings.
recipe originally published June 14, 2010
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Flourless Almond Butter Cookies
Mildly sweet, perfectly chewy, and gluten free: these Vegan Grain Free Cookies have a double dose of protein with both the almond butter and almond flour.
I consider this almond butter cookie recipe one of those “every day” recipes. I have been making these for years, and I first shared this recipe in my second month of blogging, back in June 2010.
I am usually able to make these cookies with ingredients I already have on hand. Ingredients that are in my pantry year round.
How To Make Almond Butter Cookies
It will take you about five minutes to make this cookie dough, and about another 15 minutes max to bake them. You probably have everything to make them, too.
Almond butter lends a richness to these cookies, and almond flour makes these cookies great for a grain free or low carb lifestyle. (Keep reading for tips about changing the amount of almond flour to change the outcome of the cookie!)
These grain free cookies have some nutritional benefits, too. This recipe calls for ingredients that are good and wholesome.
- Flaxseed - One of my favorite ingredients to use in my cookies is ground flaxseed. Flax is loaded with heart healthy nutrients like fiber, omega 3s, and high-quality protein.
- Almond Butter - Almond butter is the star ingredient of this recipe. Almond butter is a good source of monounsaturated fat, and nutrients like magnesium, copper, and vitamins B2 and E.
Variations of this cookie recipe
I love just about any sort of "peanut butter cookie" there is. The first obvious variation is that you can replace almond butter with peanut butter or any nut or seed butter. This recipe does indeed work with:
- cashew butter
- Speculoos cookie butter
- sunflower seed butter
Those are the three I have personally used to make this recipe.
The other variations address how you like your cookies.
If you like your cookies:
- flat and crispy / chewy? use ½ cup less almond flour (total ½ cup)
- standard "peanut butter cookie" style? make recipe as is (1 cup almond flour)
- a more structured cookie ball? add ½ cup more almond flour (total 1 ½ cups)
I love the flat and crispy cookie. Sometimes they are finished cooking in the 15 minutes, sometimes I have to put them back in for another 2 or 3 minutes.
Gluten Free Vegan Chocolate Chip Cookies
When I want a chocolate chip cookie, I follow the recipe for a cookie ball (adding ½ cup almond flour) and I add chocolate chunks or chips. Everything else with the recipe is the same - ingredients and baking time.
If you use a cashew butter or sunflower seed butter, they taste exactly like a chocolate chip cookie. using almond or peanut butter makes a delicious almond butter cookie with chocolate.
Can I freeze this cookie dough?
I often freeze cookie dough, which makes having fresh baked cookies so easy.
Have company coming over? Pop several frozen cookie balls on a cookie sheet and fill your kitchen with the cozy aroma of fresh baked cookies. And, you have easy, fresh baked cookies.
This method could not be easier:
- Scoop cookie dough as per the cooking instructions.
- Place the cookie dough rounds onto parchment lined baking sheets.
- Freeze the cookies on the baking sheet.
- Transfer the frozen cookie doughs to a freezer baggie or other freezer safe container.
- Remove as few or as many as you need, and bake!
- No need to defrost - add 3-4 minutes to original cooking time.
More vegan cookie recipes
- Vanilla Crescent Cookies: a soft and buttery cookie with a crisp powdered sugar edge. these are the star of holiday cookie trays, AND I make them during the year because I can't wait for Christmas!
- Raspberry Cheesecake Cookies: a favorite cookie of so many! the sweet raspberry with the tangy cheesecake flavor is a perfect combination.
- Vegan Twix Cookie Bars: even better than the real thing! these super tasty candy bars take some effort in multiple steps, but are easy AND worth it! the shortbread recipe is great on its own.
- Classic Black and White Cookie: LOOK TO THE COOKIE! this New York City iconic favorite was made more popular with that great Seinfeld episode. an east coast classic, from your own kitchen.
- Homemade Samoa Girl Scout Cookies: another sort of involved recipe that is SO worth it! several easy steps that you can make into a day's project results in a delicious cookie everyone loves.
- Lofthouse Style Frosted Soft Sugar Cookies: a buttery soft version of childhood nostalgia, with bright colorful frosting and sprinkles.
- Pumpkin Cookies: with chocolate chips or without, these soft chewy cookies are perfect all year long. another recipe you may have the ingredients for already.
Did you make these almond butter cookies?
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Flourless Almond Butter Cookies
these flourless almond butter cookies are vegan, gluten and grain free cookies. they have all of the tasty nostalgia of childhood peanut butter cookies. a quick and easy recipe to satisfy all the cravings.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ¾ cup almond butter
- ½ cup coconut sugar or vegan granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 °F. Line baking sheet with parchment.
- Place ground flax in a bowl. Add ⅓ cup water and stir. Set aside to set into gel consistency. (This mixture replaces / equals two eggs).
- In large mixing bowl (or stand mixer fitted with paddle attachment), cream together almond butter, granulated sugar, and vanilla.
- Add almond flour but do not mix in. Add baking soda and salt to almond flour, stirring into flour before then stirring everything together.
- *See notes about increasing or decreasing the almond flour to make a thicker cookie or a flatter cookie.
- Using a scoop or spoon for uniform size cookies, scoop about a tablespoon of cookie dough, *squeeze a couple times with your hands, and roll into a ball. (*see video)
- Place cookie balls on parchment lined cookie sheet, about 2 inches apart. Press the cookie with a fork for traditional a "peanut butter cookie" look, or simply press with the back of a spoon or your hand to make a cookie shape.
- Bake in a 350 °F oven for 12-16 minutes, or until cookies are set.
Notes
Variations of this cookie recipe
I love just about any sort of "peanut butter cookie" there is. The first obvious variation is that you can replace almond butter with peanut butter or any nut or seed butter. This recipe does indeed work with:
- cashew butter
- Speculoos cookie butter
- sunflower seed butter
Those are the three I have personally used to make this recipe.
The other variations address how you like your cookies.
If you like your cookies:
- flat and crispy / chewy? use ½ cup less almond flour (total ½ cup)
- standard "peanut butter cookie" style? make recipe as is (1 cup almond flour)
- a more structured cookie ball? add ½ cup more almond flour (total 1 ½ cups)
I love the flat and crispy cookie. Sometimes they are finished cooking in the 15 minutes, sometimes I have to put them back in for another 2 or 3 minutes.
Gluten Free Vegan Chocolate Chip Cookies
When I want a chocolate chip cookie, I follow the recipe for a cookie ball (adding ½ cup almond flour) and I add chocolate chunks or chips. Everything else with the recipe is the same - ingredients and baking time.
If you use a cashew butter or sunflower seed butter, they taste exactly like a chocolate chip cookie. using almond or peanut butter makes a delicious almond butter cookie with chocolate.
Can I freeze this cookie dough?
I often freeze cookie dough, which makes having fresh baked cookies so easy.
Have company coming over? Pop several frozen cookie balls on a cookie sheet and fill your kitchen with the cozy aroma of fresh baked cookies. And, you have easy, fresh baked cookies.
This method could not be easier:
- Scoop cookie dough as per the cooking instructions.
- Place the cookie dough rounds onto parchment lined baking sheets.
- Freeze the cookies on the baking sheet.
- Transfer the frozen cookie doughs to a freezer baggie or other freezer safe container.
- Remove as few or as many as you need, and bake!
- No need to defrost - add 3-4 minutes to original cooking time.
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Nutrition Information:
Yield:
16Serving Size:
1 cookieAmount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 70mgCarbohydrates: 7gFiber: 2gSugar: 6gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Tina says
we just made these, YUM!! so easy, and way too fast to get me cookies now. dangerous!! lol
spabettie says
hi Tina! I totally relate - almost TOO easy, right? 😀
natalia says
I've been wanting something like this, and your recipe is very easy thankyou!
Brittney says
I love those pictures of Basil with the Almond Butter! Clyde gets AB or PB in his Kong when I leave for work every day (it distracts him so he won't cry when I walk out the door!) and he holds his Kong the same way 🙂
spabettie says
we do the same thing!! Basil won't eat it though, until we get home!! he runs around to excitedly greet us, then zips back to where he left his kong and starts eating. 🙂
spabettie says
hee... I know Basil would be in good hands... (as would Sheldog...) BUT we'd have to exchange Kongs with the dogs, little Basil would not know what to do with that thing!
...actually, he has that huge bowling pin that's bigger than the big Kong... and he runs around with that thing... 🙂