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Unbelievably soft ‘n chewy flourless almond butter cookies made with just 4 ingredients! The best gluten free almond butter cookies—easy to make, delicious, simple ingredients.
I remember the first time I ever tried almond butter—I was like, “Why is this not peanut butter?” “What are these little brown flecks all about?” and “Is this cheaper to make at home?”
And most importantly, “How do I make this almond butter business tastier?” aka “into almond butter cookies.” 😉
The answers fell in the following order:
- Because it’s made with almonds
- The skin of the almonds
- Oh HECK YES. (I eventually learned how to make almond butter here)
- Today’s recipe, that’s how. 😉
Today’s flourless almond butter cookies are gluten free, super to easy to make, with just 4 ingredients, and so mouthwateringly decadent, you’ll wonder why you ever even bothered to buy store-bought cookies.
You ready? Let’s bake this!
How to Make Flourless Almond Butter Cookies
Preheat
Before getting started, head over to your oven and preheat it to 350°F. Then, line a baking sheet with parchment paper.
Stir & Fold
Add all of your flourless almond butter cookies ingredients to a medium mixing bowl: almond butter, flax egg, coconut sugar and baking soda. Stir and fold all the ingredients together until well mixed—this if your almond butter cookie dough. 🙂 If you’d like, you can fold in chocolate chips here.
Scoop
Grab a medium cookie scoop, then scoop and drop balls of almond butter cookie dough onto the baking sheet you lined earlier. Flatten each cookie dough ball with the palm of you hand. Optionally, dot each cookie with chocolate chips.
Bake, Cool and Enjoy
Bake for about 12 minutes, then cool and enjoy the most delicious flourless almond butter cookies!
Almond Butter Recipes We Love: Almond Butter Oatmeal Chocolate Chip Cookies // Paleo Almond Butter Cups (Gluten Free) // 3 Ingredient Almond Butter Balls
Only 4 Ingredients for Gluten Free Almond Butter Cookies
Almond Butter
Flax Egg
Coconut Sugar
Baking Soda
How to Store Your Flourless Almond Butter Cookies
Room Temperature
You can keep your flourless almond butter cookies for up to 1-2 weeks. Just make sure to store the cookies in an airtight container and out of direct light and heat sources (to avoid spoilage).
Freezer
Once cooled, your flourless almond butter cookies can be store in a freezer-friendly container for 1-2 months in the freezer. You can thaw them before enjoying or enjoy them frozen (if you like your cookies super solid).
Soft ‘n chewy flourless almond butter cookies with a rich, buttery center. Made wonderfully with simple, gluten free ingredients.
So have I totally swayed you over to flourless almond butter cookies or what? Perhaps gluten free almond butter cookies sound more pleasing to you? 😉 Either way, I’m so excited to hear what you think! Thankful & joyful that you’re here, sharing in these baking adventures with me and your loved ones…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this almond butter cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Almond Butter Recipes
- No Bake Paleo Chocolate Almond Butter Bars
- 4 Ingredient Healthy Almond Butter Chocolate Balls Recipe
- 4 Ingredient Keto Fat Bombs Recipe—Chocolate Almond Butter
- 4 Ingredient Paleo Almond Butter Ice Cream
- 3 Ingredient Almond Butter Paleo No Bake Cookies
- 3 Ingredient Almond Butter Keto Fat Bomb Recipe
4 Ingredient Flourless Almond Butter Cookies (Gluten Free)
Ingredients
Almond Butter Cookies
- 1 cup unsalted creamy natural almond butter, (try homemade almond butter)
- 1 flax egg, 1 tablespoon golden ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes
- ¼ cup + 2 tablespoons coconut sugar
- ¾ teaspoon baking soda
- ½ teaspoon pure vanilla extract, optional
- ¼ teaspoon salt, optional
Optional Add-ins
- ½ cup chocolate chips
Optional Topping
- 2 tablespoons chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, add all ingredients: almond butter, flax egg, coconut sugar, baking soda and optionally, vanilla and salt. Using a rubber spatula, thoroughly stir and fold until well mixed. Optionally, fold in chocolate chips.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using the palm of your hand, press down on each cookie to flatten. Cookies will spread. Optionally, press chocolate chips into the tops of cookies.
- Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes—do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack until completely cooled. After cooling, cookies will be firmer, but a tad fragile and melt-in-your-mouth. Handle with care. Enjoy! Storing notes below.
Notes
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I was wondering if honey could be used instead of coconut sugar. I know there’s a conversion necessary, due to the liquid honey vs dry sugar.
Thank you.
Hi Beverly! I would not recommend it here, as the liquid and sticky nature of honey is going to result in a different texture and consistency for the cookie. Hope this helps.
These cookies came out delicious! My family loved them! I sprinkled cinnamon after they came out of the oven. Great GF recipe! Thank you!
Yum! So happy to hear the family enjoyed them, Rita!
Hi Alice! You don’t have to use coconut sugar. Brown sugar should work fine. Happy baking!
Hi Alice! You don’t have to use coconut sugar. Brown sugar should work fine. Happy baking!
Hi! I haven’t made these yet, but they look delicious 🙂 My one question is, is it necessary to use coconut sugar?
Hi Alice! You don’t have to use coconut sugar. Brown sugar should work fine. Happy baking!
What an interesting and delicious cookie! It stays chewy and the chocolate chips stay gooey for at least a day–they were gone before 24 hrs!! They were a bit crisp on the edges first out of the oven and the next day so very chewy and satisfying. My friend who is gluten free loved them and with Godiva chips, it took it over the top. I think they were the best the next day allowing the flavors to develop. Thank you, Demeter!! xoxo
You’re so welcome Shane! I know, these cookies definitely bring the melt-in-your-mouth goodness. So happy your friend enjoyed them, too! 🙂
These were so simple to put together and quite delicious. I ended up using peanut butter instead because it’s all I had on hand, but it worked perfectly. The cookies are very delicate, almost melting in your mouth. They are a definite keeper.
I’m so happy to hear it Aimee! The melt-in-your-mouth texture is my favorite part. Glad you like them! 🙂
Thank you. They were a huge hit with my whole family. XO
Wonderful! I’m so happy to hear it. Happy baking & eating, Aimee! 🙂
Yummm these cookies have the best flavor!
I’m so happy to hear it Cathy!
Oh wow! These are definitely going to be a hit here! My hubby is going to be all over these. So excited to make these tonight!
He won’t know what hit him, Beth! 😊
These look wonderful!!! Love they are flourless!
You know it! Happy baking Tisha!