3 Ingredient Almond Butter Cookies
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!
Servings 18 Cookies
Calories 112kcal
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.
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.
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