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!
If you are looking for more three-ingredient cookie recipes, then try the brown sugar shortbread cookie recipe!
Why You'll Love These Almond Butter Cookies?
These almond butter cookies are a delicious twist on classic peanut butter cookies, made simply by swapping peanut butter for almond butter. They’re rich and satisfying, with a wonderful almond flavor and a tender, slightly crumbly texture.
There’s no butter or oil needed—the natural oils in almond butter provide all the richness these cookies need. They’re mildly sweet, delicately crisp, slightly crumbly, and completely irresistible.
As a bonus, they’re naturally gluten-free, dairy-free, flourless, and protein-rich, making them an easy treat to keep on hand when you’re craving something sweet.
If you love almond butter, be sure to check out my other almond butter recipes!
-maria doss
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There’s no butter or oil in this almond butter cookie recipe, since the natural oils in almond butter provide all the richness needed. One important tip: avoid natural almond butter with separated oils. Similar to our oatmeal breakfast cookies recipe, for best results, use a smooth, no-stir almond butter like Barney Butter for consistent texture and structure.
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.
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 protein balls.
- Don't use crunchy variety. The texture becomes too crumbly.
More Healthy Cookie Recipes
3 Ingredient Almond Butter Cookies
Equipment
Ingredients
- 1 cup creamy almond butter (use a thick and creamy variety like Barney)
- 1 large egg
- ½ cup light brown sugar (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 1 cup almond butter, 1 egg and ½ cup 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 a fork. Place some white sugar in a small bowl. Dip a fork into the sugar, then gently press each dough ball to flatten it, creating a crisscross pattern. Space the cookies about 1 inch apart, and dip the fork in sugar before pressing each cookie.
- 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.
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.
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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.
Frequently asked questions
The classic fork marks are more than just for looks! Pressing the dough with a fork gently flattens the cookies so they bake more evenly and prevents them from staying too thick or puffy in the center.
It also gives these almond butter cookies their familiar, bakery-style crisscross pattern, similar to a peanut butter cookie. Since almond butter cookies can be more delicate than traditional flour-based cookies, flattening them before baking also helps them achieve that lightly crisp, tender texture.
Almond butter cookies can dry out quickly, especially since they don’t contain regular flour or butter. A few small details can make a big difference:
1. Use brown sugar – I recommend sticking with brown sugar rather than swapping it for white or coconut sugar. The molasses in brown sugar helps retain moisture, giving the cookies a softer, less crumbly texture.
2. Choose the right almond butter – For the most consistent results, use a commercial, well-stirred almond butter that doesn’t separate easily. Natural almond butter can vary in consistency depending on how much oil has separated, which can affect the texture of the cookies. My favorite is Barney almond butter.
3. Don’t overbake – Take the cookies out when the edges are set and lightly golden, even if the centers still look slightly soft. They’ll continue to firm up as they cool. A few extra minutes in the oven can be the difference between tender cookies and dry, crumbly ones.
Almond butter cookies are naturally a little delicate, but they should hold together once cooled. If yours are crumbling or falling apart, these are the most common reasons:
1. Don’t overbake – Take the cookies out when the edges are set and lightly golden, even if the centers still look a little soft. They’ll continue to firm up as they cool, while overbaking can make them dry and fragile.
2. Measure carefully – Since this recipe uses just a few ingredients, the ratios matter. Too much of a dry ingredient or not enough moisture can make the cookies crumbly.
3. Use the right almond butter – I recommend a commercial, well-stirred almond butter with a consistent texture. Natural almond butter can separate, and a drier or oilier consistency can affect how well the cookies hold together.
4. Don’t skip the egg – One large egg acts as an important binder in this recipe. Using a smaller egg or leaving it out can make the cookies more fragile and prone to falling apart.
More almond butter recipes
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
