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Imagine biting into a soft, chewy cookie infused with the rich, nutty flavor of almond butter. After a long week of juggling work, kids, and everything in between, these Almond Butter Cookies are my go-to treat that brings a little sweetness and comfort to my hectic days.
Love flourless cookies? Try flourless oatmeal peanut butter cookies, flourless chocolate crinkle cookies, or flourless oatmeal peanut butter cookies next.
A chewy cookie recipe is something everyone should know how to make! They’re a staple to make with kids, take to gatherings or just enjoy on a weeknight. I’ve got my famous chocolate chip pudding cookies and the best coconut flour cookies, but I thought it was about time to make almond butter cookies.
A Wholesome Take on Chocolate Chip Cookies
This almond butter cookie recipe is a game-changer in my baking routine. As a mom constantly on the go, I needed a recipe that was quick, easy, and packed with flavor without too much fuss.
The creamy almond butter not only gives these cookies their signature rich taste but also adds a boost of healthy fats. Plus, they’re incredibly versatile—whether you want to add some chocolate chips, dried cranberries, or a sprinkle of sea salt on top, these cookies adapt to whatever your family loves best.
What I love most about this recipe is how it brings everyone together. My kids adore helping mix the dough, and the whole family digs into the warm, fresh batches straight from the oven. It’s the perfect balance of wholesome ingredients and indulgent flavors, making it a hit for both health-conscious eaters and those who just want something delicious to munch on.
Your Shopping List (It’s Short!)
- Almond Butter: Use the no-stir kind without any oil sitting on the top for best results.
- Coconut Sugar: Adds sweetness without any refined sugars. Brown sugar is a great alternative.
- Baking Soda, vanilla, and Salt: the usual cookie suspects.
- Egg: Binds the ingredients together and adds richness.
- Chocolate Chips: Use chocolate chunks for big melty pools of chocolate.
How to Make Almond Butter Cookies
Step 1. Make the Dough. Beat the almond butter, coconut sugar, egg and vanilla in a medium bowl.
Step 2. Add Chocolate. Stir in the chocolate chips with a rubber spatula.
Step 3. Scoop and Bake. Use a medium cookie scoop to drop the cookies on a parchment lined baking sheet. Bake for 7-9 minutes.
Can I Use Peanut Butter Instead?
Yes you can almost always swap almond butter for peanut butter in a recipe because they have the same consistency and fat content. Just be sure to use an equivalent “stir” or “no stir” product. They’d be similar to these flourless oatmeal peanut butter cookies.
Or try another nut butter! Try cashew butter or even sunflower seed butter for a nut-free option.
More Cookies You’ll Love
Gluten Free Cookies
Coconut Flour Chocolate Chip Cookies
Paleo Desserts
Healthy Twix Bars
Dessert
Healthy Buckeyes
Recipes
Samoa Truffles
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Flourless Almond Butter Chocolate Chip Cookies
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Ingredients
- 1 cup creamy almond butter (no stir almond butter is best)
- 3/4 cup coconut sugar or brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chunks plus more for topping I used Lily's to keep them dairy-free
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl with your hand mixer or in the bowl of a stand mixer, beat the almond butter and coconut sugar together on high speed until smooth creamy and smooth, 2-3 minutes. It may look lumpy at first but keep beating because it will come together.1 cup creamy almond butter, 3/4 cup coconut sugar
- Add the egg, vanilla, baking soda and salt and mix until combined, 1-2 minutes. Add the chocolate chunks and stir together with rubber spatula or wooden spoon to combine.1 large egg, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup chocolate chunks plus more for topping
- Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet 2 inches apart. Place a few more chocolate chunks on top of each piece of dough then bake cookies for 7-9 minutes, being careful not to overbake.
- Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these several times now! They are yummy and really satisfy the sweet craving!
Thanks, Kate!
These are delicious!!!! I’m pregnant and craving cookies, but the last paleo recipe I tried was disappointing and not chewy at all. Not these! I reduced the sugar a bit and had to use about half brown sugar since I ran out of coconut (and was desperate), but it did give them that classic “chocolate chip cookie” taste. Totally satisfied the craving, and my husband loved them too! This is one for my recipe box!
These are my new favorite cookies!! The flaky sea salt on top takes them to another level. I love how they only have a few simple ingredients in them too. 10/10
Great recipe. Fun and easy to make. My toddlers loved them and I loved the ingredients ?
Thanks, Ann! I have a toddler at home too and she loves them as well. Thanks for taking the time to comment!