3-Ingredient Almond Butter Cookies

Jump to Recipe
Save ItSaved!
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.

These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)!3-Ingredient Almond Butter Cookies

Other cookies I love (especially during the holidays) are 5 Ingredient Nutella Almond Butter Cookies, White Chocolate Oatmeal Lace Cookies and Chocolate Chip Clouds.

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.

These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)!

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.

These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)!
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.
Print
4.06 from 18 votes
Did you make this recipe?

3-Ingredient Almond Butter Cookies

3
3
3
SP
63 Cals 3 Protein 7 Carbs 6 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 22 cookies
COURSE: Dessert
CUISINE: American
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

Instructions

  • 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.
  • 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.
  • 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

Serving: 1cookie, Calories: 63kcal, Carbohydrates: 7g, Protein: 3g, Fat: 6g, Cholesterol: 9mg, Sodium: 27mg, Fiber: 1g, Sugar: 4g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 2
Keywords: 3-Ingredient Almond Butter Cookies, almond butter cookie recipe, almond butter cookies, almond cookies, easy butter cookies
These flour-less almond butter cookies are SO good, and made with only 3 ingredients (almond butter, raw sugar and an egg)!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




147 comments

  1. Grandson can’t have dairy or tree nuts or peanuts. Have made it with sun butter and that works great too!

  2. I dont like maple so I used plain almond butter and added 1 tbs of vanilla extract. Made 19 cookies. DELISH!!!! So easy and fast! Will definitely make again!

  3. I don’t have flavored almond butter for 3 ingredient almond butter cookies. What do you think about adding some vanilla extract and/or cinnamon???? How much of each?
    Thanks!!!

  4. Made these yesterday and totally forgot how delicious they were!  Used first batch with Kirkland Almond Butter (which is a super great deal!) from Costco and second batch with Justins…both were so yummy!

  5. Can you freeze these? If so, would it be pre or post baking?

  6. Could you use a flax egg instead?

  7. Followed this recipe exactly and the cookies are delicious. Very easy but next time I’ll try a little less sugar. Recipe made 20 cookies. Thanks for another winner Gina!

  8. I used a mixed nut butter instead of almond butter and the cookies took much longer to bake- more like 20 mins. They were still soft at 10 mins and not at all browned. Also try adding a little almond extract- even 1/8 tsp is plenty.

  9. Maybe I used the wrong almond butter, but these cookies taste like compost.

  10. I stumbled on this recipe on Friday and made this over the weekend; it was very good. It was a life saver, I am diabetic and have not been able to have desert because carb is not just my friend at all. These cookies ticked all the right boxes. Thanks for ahring this receipe and you have a new subie

  11. Not an almond fan, but made a batch of these for my book club holiday party tomorrow b/c a couple of folks are GF and this didn’t require ingredients I wouldn’t use afterward (my bf will eat the rest of the almond butter).

    I rolled them in sugar before smashing them and baking. Then I sprinkled colored sanding sugar on them to add a festive touch.  It was a nice dough, easy to roll into balls. I first made the mistake of not flattening them enough, but I just pulled them out and crosshatched the cookies again and baked a couple extra minutes. The cookies do not spread. 

    The boytoy loved them, but the real test will be if my GF girlfriends do, too! Thanks for the recipe, Gina! 

  12. Will substituting maple syrup work and how much?

  13. Great recipe, so easy and so tasty. I added almond meal to give it more texture and less sweet. Held together better than without it.

  14. loved the taste of these! Except mine spread sooo much in the oven. Could be a different brand of almond butter? 

  15. Can I use white sugar or brown sugar instead?

  16. I made these with my four year old granddaughter, and they’re super fun and easy to have a helper.  She kept saying, “these are SOOOOOO delicious.” I agree! We used organic peanut butter and added 3/4 teaspoon baking soda and 1/4 teaspoon salt since our PB was unsalted. 10 minutes was the right baking time for my oven.

  17. I tried making these with Trader Joes creamy almond butter, organic coconut sugar and I also added some Hu Chocolate (Dark chocolate) chunks to a few of them to try it out. Baking for 10mins was good and letting them cool before removing them off the parchment paper was worth it. These cookies taste so delicious with and without the Hu chocolate. I love this recipe and will continue to use it! 🙂

  18. The mixture was way too sticky for me to flatten and leave a crosshatch with a fork. Needed to increase the baking time to 13 minutes. Taste really good!

  19. I made them with three tablespoons of stevia brown sugar baking mixture- pretty good!

  20. These are deliciously simple and simply delicious!

    I made two batches of these, with Justin’s Maple Almond Butter and turbinado raw sugar. I’ve messed up my past two attempts at baked goods, and needed a win and these seemed simple enough! I followed all the instructions exactly, and they turned out great. Definitely bringing these to some holiday parties!

  21. Very yummy! I used Bob’s Red Mill egg replacer for a relative who can’t have egg, gluten or dairy. I used Swerve sugar substitute (a little less than the recipe indicated), and it came out fine. Definitely let them cool completely.  It took about 12 minutes to cook, maybe because of my substitutions. Thanks for a GF/DF recipe! 

  22. Are they supposed to get crispy when chilled or stay gooey?

  23. Would adding chocolate chips to this work?

  24. I normally don’t comment on recipes but recently I’ve been trying to find ways to incorporate protein into my baked goods. I used this recipe as a base because I had almond butter at home, but instead of using raw sugar I used granulated sweetener (canderel)- and scaled down how much was needed as sweetener is sweeter than sugar (45g). I added some unflavoured protein powder and instead of 1 egg, I used 1 egg and 1 egg white. The resulting mixture was quite wet but I got 22 biscuits that look the same as the picture,  simple but very nice to snack on instead of having a bought biscuit- cookies from Starbucks can be over 300 calories whereas my recipe has 83 calories (so quite a lot difference).  So far my recipe has 4g of protein but because the mixture was wet, I think next time I could add another scoop of protein powder (and take it up to 5g of protein). Thank you very much for providing a simple base that can easily be adapted and still yield great simple treats!

  25. Love these cookies!! So easy and my whole family loves them–Win-Win!! Thank you Gina!

  26. Ten minutes was too long in my oven. All cookies burned black!!! Wasted the whole batch. They started to burn at 8 an half minutes.

  27. I made this recipe and the cookies burned. Black bottoms!! So 10 minutes was way too long!!! Not happy alot of almond butter wasted!!????

    • Watching your oven is a crucial step to baking anything for the first time. All ovens cook differently , so trusting a time estimate that doesn’t take into account your ovens quirks is not the fault of the author.

    • They started burning at 8.5 mins but you still left them in for the full 10 mins??? Don’t blame the recipe for your lack of common sense.

  28. Pingback: Bombgenesis! The first snow of 2018 – Butter Sugar Lefse

  29. Pingback: Sweet and Smoky Caramel Liqueur Pretzels - Enticing Healthy Eating

  30. nutrition aside, what do you think about adding some mini chocolate chips before baking? i feel like flavor-wise, you can’t go wrong but would it impact the baking?

  31. Can I use stevia to make these cookies? How much stevia would you recommend using?
    Thanks.

  32. Hi Gina,

    Thank you for this super easy and yummy recipe!  I made these cookies today and I am looking forward to sending a batch to my mom who lives across the country!  

    You are appreciated!

  33. Pingback: Once Again variety of Gourmet Nut Butters Review | Las Vegas Moms

  34. just made these, they all fell apart was not happy with this recipe

  35. I made these with peanut butter (no added sugar), 3 tbsp coconut sugar and 13g truvia (unfortunately we can’t get truvia or stevia baking blends in stores here in the UK, but I always bake with a mixture of truvia and coconut sugar) and cooked them for 12 minutes at 180c and they came out great. I got 19 cookies out the of the recipe. My cookies were a bit crumbly though, I wonder if it was because I used less sugar?

    Anyway these were lovely, a great healthy snack!

  36. Coconut palm sugar is what I am going to try, I only eat natural sugar.

  37. I made these today with 1/2 cup pumpkin spice nut butter from Buff Bake and 1/2 cup PB2. plus I used a “flax egg” instead of an actual egg and they came out great! Thank you!

  38. Going to try chocolate almond butter with almond chunks…. Think it will work?

  39. Pingback: Wanted: Cookies! – These Highs and Lows

  40. I replace sugar with honey 3 tablespoons and 1/4 cup nutella and 3/4 cup Justin almond butter 1 egg

    mix and bake on 350 for about 10 to 12 minutes great

  41. Excellent! I didn’t have the Justin’s Maple Almond Butter. I used plain almond butter and added about 3/4 tsp of maple flavoring. It’s very good and makes the flavor so stand out. Thanks!

  42. Pingback: 9 Healthy 3-Ingredient Desserts Under 250 Calories | Beautigirl

  43. Pingback: 9 Healthy 3-Ingredient Desserts Under 250 Calories -

  44. Many of you are lacking knowledge of sweeteners. Stevia does not measure like sugar, it is much sweeter, but a very healthy sweetener if you like the taste. Agave is not good for blood sugar. Xylitol is pretty close to the measurement of sugar, depends if it is from corn or birch bark. I have found that birch bark xylitol is a bit sweeter. I great sweetener for anyone as it, like stevia, does not mess with your blood sugar. They are both natural and have great properties in them.

  45. delish! i used 5 tablespoons of Swerve in place of sugar. added some choco chips for fun.

  46. and instead of almond butter can i use one cup of Teddies all natural peanut butter with flaxseed or does it have to be almond butter?

  47. Hi,
    Instead of 6 tbsp raw sugar can i use Stevia in the raw or stevia instead of sugar in the recipe? If yes, how much stevia would i have to put into the recipe?

  48. I used a different brand of Almond Butter, and added 2 table spoons of Maple syrup. Then I baked it for 13 min and they turned out great!

  49. I made these tonight with Whole Foods jarred PB and coconut sugar and they didn't taste that great. Should have probably just stuck with regular sugar.

  50. Is there a replacement for eggs for this recipe?

  51. I always make my own almond butter, so would homemade work? Thinking I could add in a bit of my husbands homemade maple syrup!

  52. Made these with regular peanut butter last night (had on hand), and they were FABULOUS! I think I like them better than the "usual" PB cookie. So soft and yummy. I cooked 9 mins and they were perfect. Can't wait to try them with Justin's.

  53. Would anyone know if these will freeze? Would love to pull them out every now and then for a treat 🙂 Sound yummy! Macking the Salsa Verde Tostadas tonight. These will top it off!

  54. just wondering, why use raw sugar if you are going to bake it? doesn't that make the sugar not raw anymore?

  55. I just made these cookies. But discovered after I got home that I got Justin's peanut butter instead of almond butter. But that is okay, I make the peanut butter cookies often. I always use parchment paper, and then cool them on the pan 6 or 7 minutes and spatula them to a cooling rack. I don't have any problem with them crumbling. I just scooped a tablespoon of dough onto the pan and then flattened with a fork. I didn't need to roll into balls.
    Thanks Gina! Maybe next time I will actually get almond butter!

  56. Can I use honey instead of sugar? How much honey do you think I would need? Thanks love your site!!!

  57. I just made these tonight and WOW!!! These are simple to make and delicious. Ate two with a cup of coffee and life is good! Gina way to go! Thank you for this recipe!

  58. I don't think the caloric information on these cookies is correct…
    1/22th of a cup of almond butter is 72 calories alone, not including the sugar or egg.

    • You are right. There are 1520 calories in a cup of Justin's maple almond butter, divided by 22 is about 69 calories. 720 calories in a cup of Sugar in the Raw, divided by 22 is 32.7. That's almost 102 calories per cookie without the egg. Making 24 cookies is still 93 calories without the egg. I'm still going to try them – just bought the ingredients – but people should be aware of the difference in calories/points if they are counting them/on a strict diet.

    • Oops. The sugar is only 6 tbsps., not a cup so that would be 270 divided by 22 which would be a little over 12 calories for a total of a little over 81 calories per cookie not counting the egg. Not as bad as what I posted above but still over the 63 calories according to the recipe.

    • I just got around to making these. I only got 16 cookies which makes sense since there is 16 tablespoons in the cup of peanut butter (the egg and sugar don't add any volume). 16 cookies works out to be 112 calories per cookie without counting the egg.

  59. These cookies are amazing and super easy to make. A little sweet … Will it change the turnout of the cookie if I lessen the sugar or omit all together?

  60. Just tried these with "Better than Peanut Butter" and didn't turn out so well. Too sticky and wet.I will give these a go again but with plain 'ol peanut butter. I know they will be perfect next time with the right kind of nut butter.

  61. Just made these for the second (third?) time. They are really good and it's important to give them a bit before taking them off the pan. They need to set up. Also…they are really good with a little dark chocolate on top. You know, while they're still warm.

  62. I make these all the time with a 1/3 cup of maple syrup. I've also added in a tsp of vanilla extract & 1/2 tsp of baking soda. I use the all Natural roasted almond butter no extra sugar. I also make them small approx a heaping teaspoon bake them parchment paper & make sure they set up before moving them.

  63. I have an organic version of almond butter that has flax seeds. do you think i could use that?

  64. Love these… so simple and delicious looking!

  65. Made these last night, they were easy and so good. No issues, I followed the recipe exact.

  66. Oh my goodness, these look and sound amazing! Yum!

    xx Kelly
    Sparkles and Shoes

  67. Yum! I've really been enjoying cashew butter lately- do you think it would be a perfect sub? Thank you for sharing!

    • Sure!

    • Gina – bless your heart for all the substitution questions. I am an avid gluten free baker and I have learned everything on my own with trial and error. I do use other people's recipes, but I adapt them to how I need them to be. Not to be a brat, but I wish people would take more risks without asking you if it is okay first. Just try it people!!!

  68. These sound amazing! I want to try them with hazelnut butter and some dark chocolate chips…or maybe a dark chocolate ganache on top? Yum!

  69. All these ingredients are in my pantry right now! Looks like it's time for a snack! 🙂

  70. These look delicious and are so simple! I'm going to sub coconut sugar so they are paleo! Can't wait to make them!

  71. Oops – also meant to say the texture is fine, pretty much like regular peanut butter cookies.

  72. Raw sugar has different properties than table sugar, including that it contains more moisture–which is why it should always be stored in a sealed container. I don't think you could substitute a agave or Stevia in this recipe successfully.

    I just made these, following the recipe exactly (except I used a different brand, MaraNatha All Natural Almond Butter). The dough never does get creamy, in case anyone wonders about that. I rolled the dough into balls, and ended up with 30 cookies. They cooked a little faster, were done in 8 minutes, but I am at high altitude in Colorado and I find most recipes on Skinnytaste cook a little faster for me. The problem I had was that the cookies fell apart as I very gently transferred them to a rack for cooling. I cannot imagine trying to pack and ship these as they would arrive in crumbs. I wonder if adding an extra egg white to the dough would help. Also, there is a slight amount of graininess from the raw sugar. They taste amazing, and I wish anyone luck and eating only one or two!

    • I also noticed they bake longer depending on what kind of baking sheet you use, so 8 minutes sounds about right. Next time let the cool completely before transferring. They will harden once cooled.

    • FYI, I noticed you said you rolled the dough into balls, I simply used my tablespoon and a small spatula to spoon them onto the cookie sheet. Worked great, no issues.

  73. I have maple syrup and I have almonds but no almond butter so looks like time for me to pull out the food processor. These look like a winner to me.

  74. What's the texture of the cookie since there's no flour?

  75. Do these get hard quick since there's no flour?

  76. Without Ziplist, are we relegated to Pinterest???

  77. I've been making these with peanut butter for a while, will definitely try the almond butter one for a change. Is there any way we can see the recipes the others submitted too?

  78. Think you can use organic coconut sugar instead?

    • Yes I think you could

    • These were really tasty. I used peanut butter. Measured with level tablespoon, and didn't get close to 22. I got 13. Sadly with the new SPs, 13 cookies came out to 5 SPs each, and that is a lot for me to spend on a cookie. But it was delish! : ))

  79. Hello, I kmow it hasn't been answered yet but I thought I would ask again. Would this instead work with stevia instead? Thanks!

  80. Mmmm one of the best ways ever to get your protein 😀
    I have recently fallen in love with almond butter too, I cannot believe how versatile it is, and how great it is in baking! x

  81. I made cookies like this in grad school with peanut butter, totally forgot about that recipe. I'm excited to try them with almond butter!
    Hope you have a great holiday season Gina! I got a ton of canned pumpkin and have been trying various pumpkin recipes of yours, made the pumpkin cookies with chocolate glaze this weekend and they were a huge hit!
    -Lauren

  82. Just wondering, are the calories calculated correctly? looking at the nutrients (fat, carbs and protein) and their calorific value, the calories in a cookie adds up to 93…

  83. These look great, I haven't used almond butter before but think I will give it a go now

    www.lulabellelifestyle.com

  84. Oh man, this is genius! I always have these ingredients on hand so this recipe could be very dangerous. Yum!

  85. Justin's Almond butter is the best! I like that these cooking actually only have 3 ingredients! The other day I got an email for 3 ingredients cookies and one of the ingredients was cookie dough. so annoying.

  86. Thank you so much again for these cookies! They were absolutely delicious, and I love that it only takes 3 ingredients! <3 Can't wait to try making them! :]

  87. You cannot get any better than three ingredients. These look delicious and oh so easy.

  88. mmm! I have done these with peanut butter but never thought to make almond butter cookies. will try soon!!

  89. Ours came out very crumbly?

  90. I don't believe Justin's brand is sold where I am at. Will any brand of almond butter work? I have never tried almond butter before, so do you think it would taste good without the maple, as well?

  91. Wonder if this would work with some mixed PB2??? Might be worth a shot!!

  92. I am obsessed with maple almond butter, so I can only imagine how delicious these are!!

  93. Um yum!!! this look so good! and at 2 calories a pop?! I am in! I am so in!

    Brit
    www.wedressalright.blogspot.com

  94. Love this, Gina! I'm making these soon!!

  95. These look delicious!! I LOVE almond butter, so I'm definitely going to try these! Thanks for the recipe 🙂
    XO Kelly
    www.dettecakes.com

  96. YUM! I love adding some almond flavor to cookies. These look great!

  97. I love easy cookie recipes like this!
    Does the maple in the almond butter add needed sweetness, or can it be subbed for regular almond butter?

  98. yum! that sounds great and very easy. May I ask if you would also use brown sugar?

  99. I have a jar of sunflower seed butter that I've been wondering how to use…looks like I found my answer!

  100. wow, they look good! One question, how can I replace sugar by agave syrop, stevia or Xylitol? (I cannot eat sugar)

    • I was wondering the same thing…I'm diabetic and can't have sugar either 🙁

    • Cant eat sugar but can eat agave syrup (ie pure fructose)?

    • Sugar is sugar, but agave syrup is a little bit lower on the glycemic index than sugar so it is a teeny bit more diabetic-friendly.

      • Lower on the glycemic index, yes, but very high in fructose, which is even worse for you. The GI only measures blood *glucose* effects, so high fructose things rank lower. However, excess fructose is *more* dangerous than excess glucose. Harder on the liver, increases insulin resistance more, and packs on more abdominal fat. The GI is useful but it is only one small measure of food.

    • I think it would work with xylitol and maybe stevia. It will be too wet with syrup, it needs to be a crystalized sugar.

    • I have made them with 1 cup stevia, one cup almond butter, and one egg. If you want to use this exact recipe, it'd be about 1/2 a table spoon of stevia, powdered. But, for the best diabetic sweetener ever I always, ALWAYS suggest using coconut sugar or maple sugar, both are LOWEST on the GI, and there for the best option. forget aspertame, and splenda, those only spike your blood sugar and leave you feeling bloated and sick. I suggest coconut sugar if you like a bit of a coconut taste, I personally can't taste it, and maple sugar, if you don't mind a bit of a maple taste. I have never used maple sugar, but I have heard wonderful things about it. Just a few things I picked up on my paleo/primal journey. Don't follow the diet anymore, too much time and money I don't have. Good Luck if you try any of these!

    • Those diabetic sugars suggested are not blood sugar friendly. You would be out of range far too often. Stevia baking blend measures like sugar and is helpful, pure stevia extract won't work for this recipe.

    • Agave is worse than regular sugar/sucrose–its a monosaccharide, rather than the disaccharide that table sugar or unrefined cane sugar is. Its a high fructose syrup- same as HFCS and makes you insulin resistant much quicker than sugar. If you cannot eat sugar then you most definitely cannot and should not be eating Agave. Really no one should be eating agave. Its all misguided misunderstood and maligning marketing hype.
      Check out this lecture by Dr Robert Lustig- from 2009- https://www.youtube.com/watch?v=dBnniua6-oM

    • Word of caution on Xylitol it is fetal-deadly (stressing the point) to dogs haven't heard in regards to cats. Even in the smallest amount. Thankfully I learned that before my baby had anything made with it.
      Gina these cookies look scrumptious.

      • Yes xylitol is very toxic to dogs. More toxic than any other human food. It’s also dangerous because it’s invisible and tasteless in food (just tastes like sugar), so you can easily forget it’s there and accidentally give a toxic treat to a dog. Not toxic to cats, as far as I know. Thankfully erythritol is not toxic to dogs. If you have a dog, don’t have xylitol in the house! The risk of accidents isn’t worth it! Erythritol works just like xylitol (and sugar) and is much safer.