These 3-Ingredient Almond Butter Cookies (almond butter, raw sugar and egg) are gluten-free, dairy free and so easy to make you don’t even need a mixer!
3-Ingredient Almond Butter Cookies
I’m a lazy baker so I love easy cookie recipes which is why I love this recipe! They are healthier than most cookies, and so easy to make with just 3 ingredients. They are also perfect for dairy-free and gluten-free diets. 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 a 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. They also work great with monk fruit sweetener, if you want to reduce the sugar further.
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’ve tested them Justin’s Maple Almond Butter and his Vanilla Almond Butter and both turned out wonderful.
Variations
You can use any type of nut butter you like, try it with cashew butter, pistachio butter, natural peanut butter or to make it nut-free use sun butter instead.
3-Ingredient Almond Butter Cookies
Ingredients
- 1 cup Justins Almond Butter, Maple or Vanilla
- 6 tbsp raw sugar, or Monk fruit brown sugar works great to reduce the sugar
- 1 large egg, lightly beaten
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 or line with silicone mats.
- In a medium bowl, with a spatula mix the almond butter, sugar and egg until well combined and smooth. Spoon 1 level tablespoon of the batter about 1 inch apart onto the prepared 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, (they will be soft until they cool) before removing from the cookie sheet and transferring to a cookie rack.
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