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.
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
- 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
- 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.
166 comments on “3-Ingredient Almond Butter Cookies”
These are delicious for only 3 WW points! I made them with the raw sugar this time – the first time I used the monk fruit sugar and had to throw them away. Definitely go with the raw sugar.
Made this with coconut sugar and it taste beautiful. Thanks for the recipe.
If I used natural peanut butter rather than almond butter would the fat, calories and carbs stay the same? Also what is the serving size?
Can I make this with homemade almond butter, i make my almond butter with almonds and dates, will it bake ok?
I think it would work fine? I am curious if they will be dry since they add oil to their almond butter. If you try it let me know!
Yes I made it and I added some 60% cacao chocolate chips and it was great. Getting ready to make again. Thanks for sharing.
I Made them and they Turned out Great. I’m Just not a Gan of JUSTINS ALMOND BUTTER. It’s too Stiff.
My Brand is TRADER JOE’S AMOND BUTTER.
It is Very Smooth and more plyable. When I make these again I’ll go with TJ’S.
It’s great to know you have success with Trader Joes brand, thanks for sharing!
Grandson can’t have dairy or tree nuts or peanuts. Have made it with sun butter and that works great too!
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!
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?
Sure add 1 tablespoon of vanilla.
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!
Can you freeze these? If so, would it be pre or post baking?
I am sure you can freeze them post baking!
Could you use a flax egg instead?
I am not too sure?
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!
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.
Yes, they should be soft after 10. They harden once they cool.
Maybe I used the wrong almond butter, but these cookies taste like compost.
What kind of almond butter did you use? I want to try this recipe but I don’t want it to taste like compost!
Hmm, the fat from the almond butter should make them perfect. Did you change any ingredients?
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