3 Ingredient Almond Butter Cookies
These 3 Ingredient Almond Butter Cookies are mildly sweet and crisp yet tender. They are gluten-free, dairy-free, and flourless -Simplicity at it's best!
Servings 18 Cookies
Calories 112kcal
Equipment
Ingredients
- 1 cup creamy almond butter I used Barney smooth almond butter
- 1 large egg
- ½ cup brown sugar, light or golden not packed
- white sugar as needed
Instructions
- 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.
- Add almond butter, egg and brown sugar 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 the 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 the preheated oven for 21 to 23 minutes or until deep golden in color. Avoid over-baking to prevent excessive browning on the bottom.
- Place baking pan on a wire rack to cool completey . The cookies will be very soft and might break when hot, but they will crisp and firm up as they cool.
Video
Notes
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 the almond butter cookies will continue to harden as they cool on the baking sheet.
Use creamy almond butter and not natural or crunchy variety.
Don't use crunchy variety. The texture becomes too crumbly.
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 6mg | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13IU | Calcium: 55mg | Iron: 1mg