These 3 Ingredient Almond Butter Cookies are mildly sweet and crisp yet tender. They are gluten-free, dairy-free, protein-rich and flourless -Simplicity at it's best!
SUMMARY
- Variation on the classic: A twist on the classic 3-ingredient peanut butter cookie, featuring the iconic crosshatch pattern.
- Only 3 ingredients: Creamy almond butter, egg, and brown sugar.
- Taste: Mildly sweet, rich, and totally irresistible.
- Texture: Light, delicately crisp, and slightly crumbly.
- Healthier cookie option: Naturally gluten-free, dairy-free, flourless, and protein-rich.
These almond butter cookies are a delicious twist on the classic peanut butter cookie, made by simply swapping peanut butter for almond butter. They’re just as satisfying, with a rich almond flavor and a tender, slightly crumbly texture.
Like the original, these cookies feature the iconic crosshatch pattern on top, created by pressing the dough with a fork before baking. This step isn’t just decorative—it helps the cookies bake evenly by controlling their thickness, so the centers cook through without staying overly puffy.
There’s no butter or oil in this recipe, since the natural oils in almond butter provide all the richness needed. One important tip: avoid natural almond butter with separated oils. For best results, use a smooth, no-stir almond butter like Barney Butter for consistent texture and structure.
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Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond Butter: As for my almond butter truffles recipe, use creamy, no-stir almond butter (not natural), as it’s stabilized and help prevent the cookies from spreading too much or turning greasy; brands like Barney Butter work best.
- Egg: The egg acts as a binder in this 3-ingredient recipe, holding the cookies together, adding moisture for a tender texture, and providing a slight lift even without leavening agents.
- Brown Sugar: Light or golden brown sugar is ideal for balanced sweetness and color, while dark brown sugar contains more molasses and can overpower the delicate almond flavor.
More Healthy Cookie Recipes
From flourless cookies to naturally gluten-free treats, these healthy cookie recipes are perfect when you want something sweet but a little more wholesome.
3 Ingredient Almond Butter Cookies
Equipment
Ingredients
- 1 cup creamy almond butter I recommend using no-stir almond butter like Barney smooth almond butter)
- 1 large egg
- ½ cup brown sugar, light or golden not packed
- white sugar as needed for finishing
Instructions
- Prep. Pre heat oven to 340°F and line a baking sheet with parchment paper and set aside.
- Make dough. Add almond butter, egg and brown sugar into a medium bowl and beat using an electric beater for 30 to 40 seconds or until mixed well. It will be crumbly yet moist.
- Roll into balls. Scoop about 1 tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet.
- Press with fork. Place some white sugar in a small bowl, dip a fork into the sugar, and gently press each dough ball to flatten, creating a crisscross pattern. Space the cookies about an inch apart.
- Bake. Bake in the preheated oven for 14–18 minutes, or the cookies turn a deep golden color, being careful not to overbake as this can cause excessive browning on the bottoms.
- Cool. Place the baking pan on a wire rack to cool completely. The cookies will be soft when hot, but they will crisp and firm up as they cool.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Variations
- Like the almond joy cookies, drizzle melted chocolate on baked and cooled 3 ingredient almond butter cookies and sprinkle coarse sea salt on top.
- Stir in mini chocolate chips into the dough.
- Sprinkle sea salt on top of the dough before it goes into the oven.
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How to make almond butter cookies?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Add almond butter, egg and brown sugar into a medium bowl and beat using an electric beater for about 30 seconds or until mixed well.
Roll about 1 tablespoon measure dough into balls and arrange on a parchment lined baking sheet.
Flatten the dough in a crisscross pattern using a fork. Dip the spoon in white sugar before pressing it into the dough to prevent sticking. Bake in a preheated oven until deep golden in color.
Tips for Success
- Don't over bake. It tends to get dark brown on the bottom if baked too long. Check on them after 20 minutes; if the edges turn golden, you know they’re done. And keep in mind they will continue to harden as they cool on the baking sheet.
- Use creamy almond butter and not natural or crunchy variety, as in almond butter balls.
- Don't use crunchy variety. The texture becomes too crumbly.
Frequently asked questions
Pressing a fork into the dough creates a distinctive crisscross pattern on the surface. This helps flatten the dough and control its thickness, allowing for more even baking without retaining excessive puffiness in the center.
To prevent them from becoming too dry or crumbly, consider these tips:
1. Avoid substituting brown sugar with coconut or white sugar. Brown sugar, containing molasses, retains more moisture compared to other sugars. This moisture is crucial in preventing cookies from becoming crumbly.
2. Use the correct type of almond butter. I recommend opting for a commercial almond butter that is less prone to oil separation and has a more consistent texture compared to the natural variety.
3. Prevent over-baking, which is a common mistake. Take the cookies out of the oven when the edges are firm and golden. Remember, they'll further firm up while cooling. Overbaking can lead to dry cookies.
Almond butter cookies might fall apart for several reasons:
1. Over-baking - Remove the cookies from the oven when the edges are firm and golden, bearing in mind that they will continue to firm up during the cooling process, as overbaking may result in dry cookies.
2. Incorrect ratios of ingredients - Ensure precise measurement of ingredients according to the recipe instructions, as inaccuracies can result in dry cookies.
3.Using natural almond butter - Opting for commercial almond butter with added stabilizers is recommended, as natural almond butter, prone to separation and drier consistency, may contribute to cookies crumbling or falling apart.
4. Insufficient binding agent - Use one large egg as specified in the recipe, as using a smaller egg or omitting it entirely will impact the texture of the cookies.
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