3-Ingredient Almond Butter Cookies

These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)! They are so easy to make you don’t even need a mixer, so these are perfect for any beginner baker.

I participated in The 4th Annual Great Food Blogger Cookie Swap to raise money for Cookies For Kids Cancer, a wonderful non-profit organization that raises money to help kids with Cancer. I swapped cookies with three bloggers, all of which requested a cookie made with no white flours or white sugar and that could handle shipping without the need for refrigeration. These cookies came to mind because they use no flour and can last for weeks in a cookie tin. They are also naturally gluten-free. I tested them a few times to see how little sugar I can get away with using and found 6 tablespoons was perfect.

I’ve been making peanut butter cookies for years using these same three ingredients, but this was my first time trying them with almond butter instead. I love Justin’s Maple Almond Butter so I used that and they turned out wonderful. Honestly, you can use any type of nut butter you like, try it with cashew butter, pistachio butter, or you can just stick with natural peanut butter.

3-Ingredient Almond Butter Cookies

These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)! They are so easy to make you don’t even need a mixer, so these are perfect for any beginner baker.

Ingredients:

  • 1 cup Justins Maple Almond Butter
  • 6 tbsp raw sugar
  • 1 large egg, lightly beaten
  • cooking spray

Directions:

  1. Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.
  2. In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
  3. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.

Nutrition Information

Yield: 22 cookies, Serving Size: 1 cookie

  • Amount Per Serving:
  • Smart Points: 3
  • Points +: 2
  • Calories: 63
  • Total Fat: 6g
  • Saturated Fat: g
  • Cholesterol: 9mg
  • Sodium: 27mg
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sugar: 4g
  • Protein: 3g