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    Hungry Healthy Happy » Recipes » Healthy snacks

    Almond Butter Cookies

    Published: Jul 23, 2020 by Dannii · This post may contain affiliate links · 30 Comments

    395 shares
    • 270
    Jump to Recipe
    Diet: Gluten Free / Low Carb / Vegetarian
    Almond butter cookies with a text title overlay.
    Almond butter cookies with a text title overlay.

    These flourless cookies are soft and sweet and a great way to get a nut butter fix. Almond Butter cookies are made with just 5 basic ingredients, and the option to add chocolate chips. Naturally gluten free, there is no butter or oil either. Just a rich almond flavour - the perfect afternoon treat.

    A plate of chocolate chip cookies next to a stack of more cookies and a bottle of milk

    You can't beat that smell of homemade cookies. Whilst these cookies have a different, softer, texture than regular cookies - the flavour more than makes up for it. A rich and creamy almond flavour, with bursts of sweetness from the chocolate chips. Super easy to make and they only take 12 minutes in the oven. They can be made with peanut butter too.

    If you want some other ways to use almond butter, take a look at our No Bake Chocolate Energy Balls, Granola Bars or our deliciously gooey No-Bake Brownies.

    Jump to:
    • Why you will love them
    • Step by step
    • Almond butter vs peanut butter
    • Homemade almond butter
    • How to customise them
    • Can I make them vegan?
    • FAQs
    • Extra tips
    • More cookie recipes
    • Recipe
    • Feedback

    Why you will love them

    • Flourless cookies - This is a great gluten free cookie recipe.
    • Just 6 ingredients - Simple ingredients you probably already have.
    • Store well for up to 5 days - Make a big batch and eat them throughout the week.
    • Ready in under 15 mins - A quick cookie recipe that you can whip up in hardly any time at all.
    • All done in one bowl - We love any recipe that saves on the washing up!

    Step by step

    One: In a large bowl, mix the egg, vanilla and almond butter together.

    Eggs, vanilla and almond butter in a metal mixing bowl.

    Two: Add the sugar and baking soda and mix well.

    Mixed eggs and almond butter with some brown sugar in a mixing bowl.

    Three: Gently mix in the chocolate chips.

    A mixing bowl containing cookie dough and chocolate chips.

    Four: Roll in to 12 balls and put on a lined baking tray. Gently press them down to flatten.

    A lined baking tray with twelve flattened balls of cookie dough.

    Five: Put in a preheated oven at 190°C/375gas mark 5 for 12 minutes. They will still be very soft when they come out of the oven. If you want the cookies a little bit crispier, cook for 1-2 minutes longer. Be careful not to burn them though.

    A lined baking tray with twelve baked chocolate chip cookies.

    Six: Leave to cool for 15-20 minutes before transferring to a cooling rack. Then leave them to cool completely before serving.

    Almond butter vs peanut butter

    Peanut butter seems to get all the love when it comes to nut butter. But we love the graininess of almond butter, whilst still keeping that creamy nutty flavour. It is great in baked goods, because it really does have an amazing flavour.

    But, you could swap it for peanut butter in this recipe, or even cashew butter. Whatever you use, when you open the jar make sure you give it a really good stir. And then stir again. If you nut butter you use is too oily, then your cookies will spread too much when baking.

    Homemade almond butter

    Making your own almond butter really couldn't be any easier. You just add the almonds to a high powdered food processor and blend them up, stopping to scrape the sides down, and blending again, until it starts to form a creamy butter.

    Just one ingredient and only takes a couple of minutes. Just make sure it has cooled down before you use it in this recipe, as it is warm straight out of the food processor.

    You can check out our Homemade Almond Butter recipe for all the details.

    A stack of five chocolate chip cookies with another cookie in front of them with a bite taken out

    How to customise them

    This 5 ingredient, one bowl cookie recipe is a great base to start with - but there is so much more that you can do with it. Chocolate chips are optional (but, why wouldn't you?). We have used dark chocolate, but you could use milk or white.

    You could swap the chocolate chips for chunks or peanut or almond if you wanted them extra nutty, or even go the dried fruit route with raisins, cherries or apricot. Raisin and shredded coconut is a good combo for these cookies.

    Can I make them vegan?

    You can make these almond butter cookies vegan by swapping the egg for a flax seed egg. The end result will be a little softer, however it will still work and taste delicious.

    A plate of chocolate chip cookies next to a spoon full of almond butter

    FAQs

    How to store homemade cookies

    I mean, eating these cookies before they go bad really isn't a problem we have ever had. The biggest problem we have is waiting for them to cool before eating them!
    However, they will store in an air tight container for around 5 days, or you can individually wrap them and they will keep in the freezer for up to 3 months.

    heart icon

    Extra tips

    • You could swap the almond butter for peanut or cashew butter in this recipe.
    • You don't have to use vanilla extract, but it does add a really nice flavour.
    • Chocolate chips are also optional (but, why wouldn't you?). We have used dark chocolate, but you could use milk or white.
    • Homemade almond butter works best for this recipe and the type of almond butter you use may change the texture of the finished cookie.
    • You can make these cookies nut free by using sunflower butter instead.
    • Make sure you leave enough room between the cookies on the tray, as they will spread when cooking. Put them on two trays if needed.
    • If you want the cookies a little bit crispier, cook for 1-2 minutes longer. Be careful not to burn them though.
    • They will store in an air tight container for 5 days, or in the freezer for 3 months.
    • It really is important to leave them to cool on the baking tray for 15-20 minutes. Picking them up too early, however tempting, could cause them to crumble.

    More cookie recipes

    • Healthy Gingernut Biscuits
    • Healthy Banana Oat Cookies
    • Air Fryer Cookies
    • Vegan Chocolate Chip Cookies

    If you’ve tried these almond butter cookies, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Almond Butter Cookies

    These flourless cookies are soft and sweet and a great way to get a nut butter fix.
    A circular logo saying GF.
    Gluten Free
    The words low carb in a white circle.
    Low Carb
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 32 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Dessert
    Cuisine: American, British
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Cooling time: 30 minutes
    Total Time: 45 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of four different nuts.
    Nuts
    Servings: 12 cookies
    Calories: 173kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 1 medium Egg - mashed
    • 250 g Almond butter
    • 0.5 teaspoon Vanilla extract
    • 70 g Light brown sugar
    • 1 teaspoon baking soda
    • 80 g dark chocolate chips - (optional)

    Instructions

    • In a large bowl, mix the egg, vanilla and almond butter together.
      1 medium Egg, 0.5 teaspoon Vanilla extract, 250 g Almond butter
    • Add the sugar and baking soda and mix well.
      70 g Light brown sugar, 1 teaspoon baking soda
    • Gently mix in the chocolate chips.
      80 g dark chocolate chips
    • Roll in to 12 balls and then put them on a lined baking tray and carefully press down.
    • Put in a preheated oven at gas mark 5 for 12 minutes. They will still be very soft when they come out of the oven. f you want the cookies a little bit crispier, cook for 1-2 minutes longer. Be careful not to burn them though. 
    • Leave to cool for 15-20 mins, before transferring to a cooling rack and leaving to totally cool before serving.

    Notes

    • You could swap the almond butter for peanut or cashew butter in this recipe.
    • You don't have to use vanilla extract, but it does add a really nice flavour.
    • Chocolate chips are also optional (but, why wouldn't you?). We have used dark chocolate, but you could use milk or white.
    • Homemade almond butter works best for this recipe and the type of almond butter you use may change the texture of the finished cookie.
    • You can make these cookies nut free by using sunflower butter instead.
    • Make sure you leave enough room between the cookies on the tray, as they will spread when cooking. Put them on two trays if needed.
    • If you want the cookies a little bit crispier, cook for 1-2 minutes longer. Be careful not to burn them though.
    • They will store in an air tight container for 5 days, or in the freezer for 3 months.
    • It really is important to leave them to cool on the baking tray for 15-20 minutes. Picking them up too early, however tempting, could cause them to crumble.

    Nutritional Information

    Serving: 1cookie | Calories: 173kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 211mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Calcium: 99mg | Iron: 1mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Adrianne

      October 11, 2020 at 8:19 pm

      5 stars
      Yum! These almond oat cookies look so tasty! I love how they have a golden colour to them and the dark chocolate chips are that perfect sweet touch. Can't wait to try these!

      Reply
    2. Kara

      July 26, 2020 at 3:54 pm

      5 stars
      Peanut butter cookies are one of my all time favorites. Funny I've never thought about using a different nut butter. Love the idea of an almond butter cookie!

      Reply
    3. Angela

      July 26, 2020 at 2:39 pm

      5 stars
      What a simple and delicious cookie recipe! Love using the almond butter here. YUM!

      Reply
    4. Christian Guzman

      July 26, 2020 at 1:32 pm

      5 stars
      I was looking for a sweet treat and I didn't have a lot of time. These cookies were perfect! I'm going to double to recipe next time because I think I may have eaten all of them in one day. Don't judge. :-)

      Reply
    5. Alexandra

      July 26, 2020 at 1:20 pm

      5 stars
      These cookies are so easy to make and so delicious - perfect with a cup of coffee!

      Reply
    6. Lisa | Garlic & Zest

      July 24, 2020 at 10:39 pm

      5 stars
      Great step by step photos -- and your cookies are perfectly uniform. They look like a really tasty treat with a cold glass of milk!

      Reply
    7. Anjali

      July 24, 2020 at 10:26 pm

      5 stars
      This recipe was so easy to make and my kids loved it!! Bonus points that it's gluten free too!!

      Reply
    8. Emily Liao

      July 24, 2020 at 10:25 pm

      5 stars
      These almond cookies were perfect! And loved the chocolate chunks in them.

      Reply
    9. Marlynn

      July 24, 2020 at 9:51 pm

      5 stars
      These cookies are so yummy and easy to make! Love that they have just six ingredients.

      Reply
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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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