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.
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.
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.
Two: Add the sugar and baking soda and mix well.
Three: Gently mix in the chocolate chips.
Four: Roll in to 12 balls and put on a lined baking tray. Gently press them down to flatten.
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.
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.
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.
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.
More cookie recipes
Almond Butter Cookies
- 1 Egg
- 250 g (1 cups) Almond butter
- 0.5 teaspoon Vanilla extract
- 70 g (0.33 cups) Light brown sugar
- 1 teaspoon Baking soda
- 80 g (0.5 cups) Dark chocolate chips - (optional)
- Preheat your oven to 190℃/170°C(fan)/375℉/Gas 5.
- In a large bowl, mix 1 Egg, 0.5 teaspoon Vanilla extract and 250 g Almond butter together.
- Add 70 g Light brown sugar and 1 teaspoon Baking soda and mix well.
- Gently mix in 80 g Dark chocolate chips (if using).
- Roll into 12 balls and then put them on a lined baking tray and carefully press down.
- Put into the oven 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.
- Leave to cool for 15-20 mins, before transferring to a cooling rack and leaving to totally cool before serving.
- 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.
The 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.