Skinnytaste > Cookies > 3-Ingredient Almond Butter Cookies

3-Ingredient Almond Butter Cookies

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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!

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

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.


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

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.

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

4.43 from 26 votes
3
Cals:63
Protein:3
Carbs:7
Fat:6
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!
Course: cookies, 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.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 22 cookies
Serving Size: 1 cookie

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.

Last Step:

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Notes

If using monk fruit sweetener, the weight watcher points go down to 2 points.

Nutrition

Serving: 1 cookie, Calories: 63 kcal, Carbohydrates: 7 g, Protein: 3 g, Fat: 6 g, Cholesterol: 9 mg, Sodium: 27 mg, Fiber: 1 g, Sugar: 4 g

Categories:

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

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172 comments on “3-Ingredient Almond Butter Cookies”

  1. Oh my goodness, these are amazing! I crave a protein type cookie when I have a cold and have a peanut allergy. These were wonderful, just as is. Husband helped to make them and did great!

  2. These are so easy and so delicious- I used regular almond butter and added a little vanilla and almond extract. Most negative reviews seem to be from people who made major substitutions, which isn’t really fair to this simple recipe.

  3. Avatar photo
    Dawn Fornillo

    Love the recipe haven’t baked it yet but will this evening. Anything naturally gluten free works for me as I am allergic to wheat. I love the simplicity of natural ingredients. Thank you for the recipe.

  4. 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.

  5. 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?

  6. Avatar photo
    Johana Tedesco

    Can I make this with homemade almond butter, i make my almond  butter with almonds and dates, will it bake ok? 

    1. 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!

  7. Yes I made it and I added some 60% cacao chocolate chips and it was great. Getting ready to make again. Thanks for sharing.

  8. 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.

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

  10. 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!

  11. 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!!!

  12. 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!

    1. Yes, I made them with flax egg and they turned out great! Dairy, Gluten and Egg free. This will be a regular in my house. Thanks for a great recipe, Gina!

  13. 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!

  14. 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.

    1. What kind of almond butter did you use? I want to try this recipe but I don’t want it to taste like compost!

  15. 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

  16. 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! 

  17. Avatar photo
    Ann CliffordAnn9

    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.

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

  19. 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.

  20. Avatar photo
    Stephanie Rodriguez

    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! 🙂

      1. It’s a brand of chocolate bars. They make chocolate bars for particular diets, (vegan, paleo, primal, etc.)

  21. 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!

  22. 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!

  23. 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! 

  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. Avatar photo
    Molly slechta

    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.

  26. Avatar photo
    Molly slechta

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

    1. 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.

    2. 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.

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  29. 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?

  30. 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!

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  32. 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!

  33. 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!

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  35. 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

  36. Avatar photo
    Martha Edmundson

    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!

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  39. Avatar photo
    Debra Overton

    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.

  40. 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?

  41. 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?

  42. 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!

  43. 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.

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

  45. 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.

  46. 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!

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

  48. 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!

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

  50. 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!

  51. 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.

    1. 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.

    2. 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.

    3. 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.

  52. 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?

  53. 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.

  54. 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.

  55. 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.

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

    1. 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!!!

  57. Avatar photo
    Lauren @ Lavender and Vine

    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!

    1. Oh, yes! I make the peanut butter vesion, and can add an entire cup of chocolate chips with no problems…
      Dave

  58. Avatar photo
    Emily @ Glitz Glam Gluten-Free

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

  59. 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!

    1. Avatar photo
      Skinnytaste Gina

      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.

    2. Avatar photo
      Skinnytaste Gina

      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.

  60. 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.

  61. 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?

    1. 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! : ))

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

    1. Avatar photo
      Skinnytaste Gina

      I have not tested with stevia so I don't know the answer, maybe a blend of sugar and stevia? I'm guessing thought!

  63. Avatar photo
    JulesTheNorweegie

    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

  64. 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

  65. 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…

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

    www.lulabellelifestyle.com

  67. Avatar photo
    Robyn @realfoodwholelife

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

  68. Avatar photo
    Heather Mason

    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.

  69. 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! :]

  70. Avatar photo
    mary clay @ the open oven

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

    1. What sized egg did you use? Trying a larger sized egg may provide more protein to help hold them together.

    2. What kind of nut butter were you using? I'm thinking you used nut butter with nothing but nuts in it. Justin's nut butters also include palm oil (and sometimes sugar and salt as well).

  71. Avatar photo
    Kay atGoalofLosing

    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?

    1. Avatar photo
      gavintiegirl

      Some brands of almond butter are more loose than others so you would need to pay attention to that fact. A work around for loose almond butter would be to refrigerated it before using it.

  72. Avatar photo
    Hannah @ CleanEatingVeggieGirl

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

  73. Avatar photo
    We Dress Alright

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

    Brit
    www.wedressalright.blogspot.com

    1. Sorry to disappoint you — they're 63 calories each. If you follow Weight Watchers, they're 2 points each.

  74. Avatar photo
    Kelly Linn Feller

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

  75. 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?

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

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

    1. 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.

      1. 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.

    2. Avatar photo
      Skinnytaste Gina

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

    3. 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!

    4. Avatar photo
      KelliSue Kolz

      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.

    5. 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

    6. 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.

      1. 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.