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    Eat Fresh Glow » Recipes » Dessert

    Flourless Almond Butter Cookies

    Published: Apr 6, 2021 · Modified: Feb 8, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    These flourless almond butter cookies are super addictive, gluten and dairy free and easy to make. They are slightly crispy on the outside yet dense and chewy on the inside with the perfect hint of salt sprinkled on top!

    Flourless almond butter cookies on a plate with crumbs and a glass of almond milk

    When I whipped up my creamy almond butter I knew I needed to bake some cookies. I kept the recipe egg-free in case you're into that and I used only a small amount of coconut sugar to give them a little sweetness. These cookies are not crunchy and crumbly, and hold up well with every bite!

    Ingredients for almond butter cookies in bowls and measuring spoons

    Noteworthy Ingredients

    • Almond flour: Consider weighing your flour for consistent results.
    • Coconut sugar: Just a little to give the cookies some sweetness.
    • Psyllium: Helps to bind ingredients together and adds fibre to your cookies.
    • Almond butter: You can buy almond butter or make my quick & easy homemade almond butter.
    • Unrefined coconut oil: Made with fresh coconut meat that is cold pressed, therefore less processed.
    • Almond milk: Feel free to use any non-dairy milk
    • Flaked sea salt: Adds a little crunch and elevates the flavor of the almonds.
    Almond butter dough on parchment paper on a tray with a fork and cookie scoop

    Common Questions About Flourless Almond Butter Cookies

    Do you have to bake all the cookies at once?

    If it's too tempting to have all the cookies baked at once, you can freeze balls of uncooked dough, and thaw in the fridge for about 30 minutes when ready to use.

    Do you need to weigh the almond flour?

    Weighing the flour ensure that you have consistent results with each batch of cookies. Scooping the flour can pack down the flour and increase the weight which could lead to drier cookies.

    Do you need to use parchment paper?

    Lining your pan with parchment paper keeps the cookies from sticking, and makes clean up a breeze.

    Baked almond butter cookies on a white plate with crumbs and a glass of almond milk.

    Flourless Almond Butter Cookies

    5 from 1 vote
    These flourless almond butter cookies are super addictive and easy to make. They are slightly crispy on the outside yet dense and chewy on the inside with the perfect hint of salt sprinkled on top!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time10 mins
    Cook Time10 mins
    Refrigerate20 mins
    Total Time40 mins
    Servings: 12 cookies
    Calories: 92kcal

    Equipment

    • 1 large baking sheet
    • 1 medium bowl and whisk or stand mixer

    Ingredients

    • ½ cup almond flour (60 grams)
    • ¼ cup coconut palm sugar (35 grams)
    • 1 teaspoon ground psyllium husk (or 1 ½ teaspoon whole psyllium husk)
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • ⅓ cup almond butter
    • 1 tablespoon unrefined coconut oil, softened (not melted)
    • 2 tablespoons almond milk (or other non-dairy milk)
    • ½ teaspoon vanilla extract
    • flaked sea salt (optional)

    Instructions

    • In a medium bowl whisk together ingredients being careful to break up all lumps in the almond flour and coconut sugar. Set aside.
    • Using a standing mixer or hand beater and a medium bowl, cream together the almond butter, softened coconut oil, almond milk and vanilla extract until smooth. Scrape down sides of bowl with a spatula as needed. 
    • Slowly mix in the dry ingredients a few spoons at a time until well incorporated. Cover bowl and refrigerate for 20-30 minutes.
    • Preheat oven to 350°F and line a baking sheet with parchment paper. Using a medium cookie scoop or spoon, scoop approximately 1-tablespoon portions, roll into a ball and place onto cookie sheet 2-inches apart. With tines of a fork, lightly press each dough ball into a crisscross pattern until dough is roughly a ¼-inch in height. Sprinkle each cookie with a few flecks of flaked sea salt if using. 
    • Bake for 10-12 minutes until cookies turn golden and edges begin to brown. Remove from oven and slide parchment paper onto counter to allow cookies to cool slightly before transferring to cooling rack. Allow cookies to cool completely.

    Notes

    Store in an airtight container in the fridge for 5-7 days.
    If making ahead, freeze dough for 4-6 weeks, allow to thaw in fridge, then continue from step 4 of instructions.

    Nutrition

    Serving: 1cookie | Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 90mg | Potassium: 52mg | Fiber: 2g | Sugar: 3g | Calcium: 43mg | Iron: 0.4mg
    nutritional values are estimates only
    Author: Jacqui Wilson
    Course: Snack
    Cuisine: American
    Diet: Gluten Free, Vegan
    Keyword: almond butter, almond butter cookies, flourless, flourless almond butter cookies, healthy almond butter cookies

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

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