Almond Butter Cookies (5 Ingredients!)

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I'm a Certified Health Coach, longtime blogger, and host of Elizabeth Eats on YouTube. In addition to writing recipes (I love to eat!), I'm a strong believer that life is too short to settle for anything less than living your best life.


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Almond Butter Cookies

These flourless almond butter cookies are delicious and easy to make! What could be better than that?

Recipes like this prove that you don’t have to sacrifice health for flavor.

Almond butter cookies are naturally gluten-free, dairy-free, and full of protein. Plus, they come together with just 5 simple ingredients.

This almond butter cookies recipe is flexible, see the notes on each ingredient below if you’re curious about substitutions.

Almond Butter Cookies Ingredients

I buy all of my pantry staples like almond butter, honey, sea salt, and more on the online healthy grocery store Thrive Market. They’ve eliminated the middle-men and have the best prices and fresh ingredients. Here’s my partner code for 40% off your first order if you want to check them out.

Creamy Almond Butter

Can’t have almond butter cookies without almond butter.

It’s UBER IMPORTANT TO NOTE (yes, I’m shouting because this part is important) that different brands of almond butter will give you different results. I love these cookies with Justin’s almond butter (this is not sponsored), and I also like it with the Costco Kirkland almond butter (again, not sponsored!). If your almond butter has separated and there is oil on top, pour off the oil.

You can also make this same recipe with sunbutter (sunflower seed butter) or cashew butter if you are allergic to almonds.

Almond Butter Cookies on parchment paper


I prefer to use natural sweeteners, and honey goes perfectly in this almond butter cookie recipe. Look for good-quality honey and avoid anything with added ingredients. Good ‘ol natural honey is what you want. You can substitute the honey for maple syrup or even plain white sugar if you prefer.

I haven’t tried it with other sweeteners, but I suspect you could use any sweetener you prefer here.


The eggs hold this cookie together and add extra protein, too. Using real eggs also creates a softer, chewier cookie. You can sub the egg with a flax egg or Bob’s Red Mill Egg Replacer if you prefer.

Almond Butter Cookies on plate

Vanilla Extract

A staple in cookie recipes, vanilla extract adds that extra gourmet flavor and sweetness without adding any extra sugar to your almond flour cookies.

Sea Salt

Don’t forget the salt!

Salt enhances sweet flavors, so never skip it in desserts. I use the Real Salt brand (not sponsored) because I like the fine texture in baking.

Baking Soda

Baking soda gives these cookies some bounce. Look for all-natural, aluminum-free baking soda; you can find it online or at your natural grocery store. Honey has the right pH to help activate the baking soda so that’s why I prefer it here. Eggs also help, so you can still swap out the sweetener and have a great almond butter cookie.

More Healthy Cookie Recipes

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Almond Butter Cookies

Flourless Almond Butter Cookies

  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Mix, Bake
  • Cuisine: America


This almond butter cookies recipe is a crowd favorite! Plus, they’re super easy to make. If you’re allergic to nuts you can use sunbutter or cashew butter instead. Adjust the amount of honey depending on how you like your cookies. As-written, these are dessert. Halve the amount of honey for a lower sugar snack.


Units Scale
  • 2 cups creamy almond butter, room temperature
  • 2/3 cup raw honey (or maple syrup)
  • 2 large eggs
  • 2 teaspoons baking soda*
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract


  1. Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.**
  2. Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky.
  3. Form the dough into ping pong-sized balls, rolling them gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky.
  4. Place 8 dough balls on each parchment-lined cookie sheet spaced about 2 inches apart, making sure each ball is about the same size for even cooking time. Use the back of a fork to slightly flatten each cookie and make a crisscross pattern on the top (you may need to wet the fork in between each cookie if the dough is too sticky.)
  5. Bake each sheet of cookies individually for 10-11 minutes, until lightly browned but not too dark on the bottoms. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it right onto a cooling rack or another surface to prevent the cookies from continuing to cook on the cookie sheet. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days (but let’s be honest, they’ll never last that long).


 *Look for all-natural, aluminum-free baking soda; you can find it online or at your natural grocer.

**Just a note that if you’re new to parchment paper, parchment paper and wax paper are two very different things. Be sure you’re using parchment paper.

Keywords: Almond Butter Cookies, Gluten-Free Cookies

Read the Comments +

  1. Penni says:

    Just made these the other night! What a wonderful snack where I don’t feel like I’m cheating.

  2. Amy says:

    Hi, I made these cookies (flourless almond). I love the recipe.

    I was wondering if you can recommend something to serve them up with for adults (ie creme fraiche, vanilla ice cream?).

  3. Manitari Araceli says:

    Do they have to be crunchy or soft?

  4. Monique says:

    Did you use almond butter with no salt? My cookies turned out tasting very salty! My guess is that half the salt will be more than enough. I’ll try again.

  5. Kathleen Martin says:

    could i replace the 2 eggs with flax eggs to make it vegan?? and replace the honey with agave?

  6. Kristin Eline says:

    “Whoops moment”: Forgot the eggs. Very crumbly at first, but cooled to be crunchy. Still tasted great, but yeah…whoops!

  7. Joanne says:

    I love the look of this recipe and will try it with half the honey like you said you do, thank you! 🙂 I have been reading that Honey should never be heated above 140F can you please tell me what you think about this?

  8. CynthiaC.M. says:

    No need for crushed nuts? How does it maintain a cookie texture (haven’t tried this yet)?

  9. Ally Salyers says:

    I wanted to share that my friend and I baked a large batch of these cookies during the Christmas season. We baked one batch following your precise instructions with the addition of cinnamon sprinkled on top and for the other batch, we added a coconut glaze (made with coconut oil and organic maple syrup) for our guests who had more of a sweet tooth. They were a HUGE hit! Thank you for sharing your detailed recipe instructions, they are always so helpful!

  10. Anna Hall says:

    I don’t usually leave comments on blogs, actually, I *never* leave comments… But I always look in the comments before trying a recipe to see if anyone else actually made whatever it is the post was about. So, since I tried your recipe, I wanted to let you (and whoever else is reading) know that they turned out really good. I didn’t quite have enough almond butter, so I used probably 1/4 c peanut butter. I also added 1 c quick cooking oats for texture, as well as about 3 oz finely chopped dark chocolate and maybe 3/4 c slivered raw almonds. Everything else in the recipe was just as written. The cookies turned out very soft and not too sweet. Very yummy recipe that I will definitely use again 🙂 Thanks for sharing! Oh, and I mixed by hand and they still turned out nicely.

  11. Nita Pope says:

    These look fabulous! Can’t wait to make these over the weekend. I wonder if I could use a little almond flour to help with the stickiness? Maybe a dusting? Thanks Elizabeth!

  12. Mayur Thaker says:

    Is it possible to replace the almond butter with peanut butter?

  13. Geana says:

    I am allergic to eggs. Is there a good substitute for the eggs? Thanks!

    • I haven’t ever tried this recipe with an egg substitute, but you can try mixing 1 tablespoon chia seeds with one tablespoon water and letting it sit on the counter for an hour to gelatinize. That might work. Let us know if you try it!

  14. haniak says:

    i am sure u cant eat many of them as the fat content is high 😉 🙂

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Hi, I'm Elizabeth

I'm a strong believer that life is too short to settle for anything less than living your best life. 

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