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!
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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, just like these easy almond meringue cookies!
Why You'll Love These Flourless Cookies
- Chewy-meets-crispy texture with a light salty finish.
- Naturally gluten- and dairy-free with pantry staples.
- Reliable results from a brief chill that keeps the dough scoopable and helps the edges set nicely.
- Make-ahead friendly: chill, bake, or freeze the portioned dough for later.
Flourless Cookies Ingredients
You'll need the following ingredients to make flourless almond cookies:
- 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.
- 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.
How to Make Flourless Cookies
- Whisk the dry mix. In a bowl, whisk almond flour, coconut sugar, psyllium, baking powder, baking soda, and fine sea salt until any lumps are gone.
- Cream the wet mix. In a second bowl with a hand mixer or stand mixer, beat almond butter, softened coconut oil, almond milk, and vanilla until smooth.
- Combine. Add the dry mix to the wet in a few additions and mix just until evenly incorporated.
- Chill. Cover and refrigerate 20 to 30 minutes so the dough firms up and flavors marry.
- Scoop and press. Heat oven to 350°F. Line a sheet with parchment. Scoop 1-tablespoon portions, roll into balls, set 2 inches apart, then press gently with a fork in a criss-cross to about ¼-inch thick. Sprinkle with flaky salt if using.
- Bake. 10 to 12 minutes until the edges turn golden. Slide the parchment to the counter, cool a few minutes, then transfer to a rack to cool completely.
Variations
- Swap the binder: Use 1 to 1½ teaspoons whole psyllium husk if you don't have ground psyllium. Or, swap with 1 teaspoon of ground flax or ground chia for binding.
- Chocolatey: Fold in ¼ cup of dark chocolate chips or chopped chocolate.
- Extra-nutty: Add a handful of chopped toasted almonds (about ¼ cup) to the dough.
- Spiced: Stir in a pinch of cinnamon or cardamom.
- Salt play: Finish with smoked flaky salt for a subtle campfire vibe.
Expert Tips for Gluten-Free Cookies
- Measure for consistency: Almond flour packs easily; weighing with a kitchen scale avoids dry cookies.
- Soften, don't melt, the coconut oil: Too melty and the dough spreads; too firm and it won't cream smoothly.
- Don't skip the chill: It firms the dough so your fork marks hold and the edges set instead of puddling.
- Watch the bake window: Pull when edges are golden. Overbaking = dry; they continue to set as they cool.
- Make-ahead, bake-later: Scoop and press, freeze on a tray, then bag. Bake straight from frozen and add 1-3 minutes. If you thaw in the fridge first, bake as written.
How to Store Almond Butter Cookies
Fridge (best texture): Store baked cookies in an airtight container in the refrigerator for 5-6 days. Let sit a few minutes at room temp before serving for the ideal chew.
Freezer:
Unbaked: Freeze pressed dough on a tray until solid, then bag for up to 2 months. Bake from frozen and add 1-3 minutes, or thaw in the fridge and bake as written.
Baked: Freeze in a single layer, then bag with parchment between layers for up to 2 months. Refresh in a 300°F oven for a few minutes.
Almond Butter Cookies Recipe FAQs
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.
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.
Lining your pan with parchment paper keeps the cookies from sticking, and makes clean up a breeze.
📖 Recipe
GF Vegan Almond Butter Cookies Recipe
Equipment
- 1 large baking sheet
- 1 medium bowl and whisk or stand mixer
Ingredients
- ½ cup (56 grams) almond flour
- ¼ cup (40 grams) coconut sugar
- 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 (83 grams) almond butter
- 1 tablespoon unrefined coconut oil softened, not melted
- 2 tablespoons almond milk or favorite non-dairy milk
- ½ teaspoon vanilla extract
- flaked sea salt optional
Instructions
- In a medium bowl whisk together almond flour, coconut sugar, psyllium husk, baking powder, baking soda, and sea salt. Careful to break up all lumps. Set aside.½ cup almond flour, ¼ cup coconut sugar, 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
- 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.⅓ cup almond butter, 1 tablespoon unrefined coconut oil, 2 tablespoons almond milk, ½ teaspoon vanilla extract
- 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.flaked sea salt
- 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.
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