3 ingredient Almond Butter Cookies - Crisp and mildly sweet flourless cookie made with creamy almond butter, egg and brown sugar. Naturally gluten free, dairy free and flourless!
Almond Butter Cookies
Simple three ingredient cookies are so quick and easy to make! It just takes under 10 minutes to prepare and then baked off in the oven. This is a twist on the classic 3 ingredient peanut butter cookies, made with creamy almond butter instead.
I like to bake up Healthy cookies for the Holidays!! There are always friends and family with dietary restrictions or just like guilt free treats like Grain Free Chocolate chip cookies or Almond joy cookies.
It doesn’t get easier for only three ingredients than this flourless recipe that has been a classic for a reason. They are made with creamy almond butter, an egg and brown sugar. The caramel notes from brown sugar when paired with nut butter results in an irresistible taste!
I’m teaming up with Barney Butter to bring you the best almond butter recipes and creations! Gluten-free, vegan and made in a peanut free facility— Barney Butter makes adding extra protein and flavor to any meal a breeze! It’s the perfect addition to a smoothie bowl, fruit slices or a quick piece of toast. Barney Butter gives you the fuel you need for all of your fall adventures!
Why this recipe works?
Classic recipe calls for 1 cup white sugar for 1 cup of peanut butter, but I found that ½ cup of golden brown sugar gave enough sweetness without being too sweet.
- Again, only 3 ingredients
- Gluten Free
- Dairy Free
- Easy recipe
- Guilt free treat
How to make the criss cross pattern?
Have a bowl of water or white sugar and dip fork every time before pressing on the dough (this helps for the dough not to stick to the fork). Press the flat side of a fork onto the top of each cookie dough (flattening them slightly while doing so). Rotate the fork 90 degrees and press again.
How do you keep fork from sticking to the dough?
To help keep the fork from sticking when you make a cross-hatch pattern on the cookies, dip the tines in a little granulated white sugar or water.
What kind of almond butter to use?
I always stick with the regular creamy kind for best results. If you are using the butter where the oil separates, then make sure to stir it very well before using. We love using Barneys brand since there is no stirring needed. It’s best to avoid natural kind as it doesn’t contain any salt and the biscuits tend to spread more and come out slightly crispier.
Can you make the dough ahead of time?
You can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake.
How do you know when they are baked?
These will take 20 to 23 minutes to bake and I like to start checking them after 20 minutes. They should be firm to the touch and golden around the edges.
Pro Tips for Success
- Don't over bake -It tends to get very dark brown on the bottom if baked too long. Check on them after 20 minutes, and if the edges start to turn golden, you know they’re done. And keep in mind, these will continue to harden as they cool on the baking sheet.
- The cookies will be soft as soon you remove from oven, but continue to crisp as it cools.
- Can I make these by hand? Absolutely! Although, it's a lot easier with an electric beater.
- Use creamy almond butter (I used Barney butter).
- Don't use crunchy variety - The texture becomes too crumbly.
The 3 ingredients
All you need is
1 cup Almond Butter - Use creamy almond butter for best results.
½ cup Brown Sugar - Golden brown sugar gave the perfect color and taste.
- Drizzle melted chocolate on baked and cooled biscuits 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.
How to make ?
This is one of the easiest cookie recipes.
Step-1: Add all ingredients into a medium bowl, mix with an electric beater until thoroughly mixed in.
Step-2: Shape into about a tablespoon measure balls and place them on a baking sheet, spacing about 2 inches apart. Using the back of a fork (dip fork in water, each time), press a criss-cross pattern on each cookie.
Step-3: Bake cookies at 340°F until deep golden brown.
Cool and enjoy!
How to store?
Cookies can be stored at room temperature in a covered air tight conatiner for up to a week.
Cookies can be frozen in a sealed zip lock bag for up to 2 months. Thaw overnight (or just a few hours) on the counter.
Three Ingredient Cookies are a twist to the hugely popular 3 ingredient peanut butter cookies!
Frequently Asked Questions
The dough is generally much denser when baked unpressed. So the criss cross pattern allows them to bake evenly with crispy edges where the marks are formed.
Over baking is using a more natural butter might be one of the reasons for a dry cookie.
When these cookies are done, they will be slightly golden on the edges. The biggest tip with these cookies is to not over bake them, since they continue to crisp up as they cool.
You can freeze them for up to 3 months in freezer bags or an airtight container. Leave them at room temperature for a few hours to thaw.
Over baking, not measuring the ingredients right or trying to remove them from the baking sheet before it cools down is usually one of the main reasons for them falling apart.
Sun (Sun flower seed) butter may be used instead to make them nut free. (you might also love this sun butter cups)
More COOKIES Recipes to try:
Almond Butter Cookies - 3 Ingredients
- Pre heat oven to 340°F and line a baking sheet with parchment paper and set aside.
- Add all three ingredients into a large bowl and beat using a hand held electric beater for about 30 seconds or until mixed well.
- Roll about 1 tablespoon measure dough into balls and arrange on a baking sheet.
- Press the flat side of a fork onto the top of each cookie dough (flattening them slightly while doing so). Rotate the fork 90 degrees and press again. Have a bowl of water and dip fork every time (draining off most of the water) before pressing on the dough (This helps for the dough not to stick to the fork). Alternatively, you can dip the fork in white sugar instead of water.
- Bake in the preheated oven for 20 to 23 minutes or until deep golden in color. Cool cookies on the baking sheet for 2 minutes before moving to a cooling rack for a few more minutes. (The cookies will be very soft and might break when they are hot, but will crisp and firm up as they cool).
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.
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