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
Healthy Cookies
Chocolate Chip Protein Cookies (Easy, One Bowl)
Gluten Free Cookies
Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)
Paleo Desserts
Healthy Twix Bars
Dessert
Healthy Buckeyes
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
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.
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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!