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Season

My Must-Try Flourless Almond Butter Cookie Recipe

almond butter cookie recipe

These cookies are so delicious and so healthy it’s almost criminal.

They’re also incredibly easy to make.

Now that the Holiday Season is upon us, it’s fun to have a healthy, easy and extra delicious recipe in your repertoire to wow your friends at upcoming holiday gatherings.

This is one of my secret recipes that I reserve for such occasions. Let’s keep it between you, me and the internet. Mi casa es su casa.

And really, these cookies are amazing any time of year.

I use the recipe below when serving them at a party, and halve the amount of honey when I make them for an everyday snack. They remind me of traditional peanut butter cookies, without the guilt or bloating.

Flourless Almond Butter Cookie Recipe (Gluten-Free)

Prep Time: 15 minutes
Total Time: 30 minutes
Makes 16 cookies

Use organic ingredients whenever possible.

Ingredients:

  • 2 cups creamy almond butter, room temperature
  • 2/3 cup raw honey (local if possible)
  • 2 large eggs (free range if possible)
  • 2 level teaspoons baking soda*
  • ½ teaspoon fine sea salt
  • ½ teaspoon pure vanilla extract

Recipe:

Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.** 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.

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.

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.)

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 other 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.

Bon Appétit!

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  1. haniak

    November 12th, 2013 at 10:57 am

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

  2. Elizabeth Rider

    November 12th, 2013 at 11:04 am

    Agreed. They fill you up fast – high protein and high fat, so one (maybe 2!) is enough 🙂

  3. haniak

    November 12th, 2013 at 1:40 pm

    OK. I will be def making them this weekend 😉

  4. Kathleen Martin

    January 29th, 2016 at 1:26 am

    lol more like 20 for me

  5. Jay

    August 14th, 2014 at 8:33 am

    Eating fat doesn’t make you fat…and it has been researched that natural fats such as nuts and seeds are not absorbed the same as foods high in fat. The body utilizes these fats very efficiently and can lead to muscle and tissue growth.

  6. Geana

    November 22nd, 2013 at 5:00 pm

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

  7. Elizabeth Rider

    November 25th, 2013 at 9:24 am

    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!

  8. Mayur Thaker

    December 11th, 2013 at 3:33 pm

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

  9. Elizabeth Rider

    December 11th, 2013 at 7:34 pm

    Haven’t ever tried, but I think it might work.

  10. Nita Pope

    December 26th, 2013 at 10:34 pm

    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!

  11. Elizabeth Rider

    December 27th, 2013 at 10:44 am

    Yes, I think that would work great. Let us know how they turn out! 🙂

  12. Anna Hall

    March 19th, 2014 at 12:31 pm

    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.

  13. Elizabeth Rider

    March 19th, 2014 at 1:52 pm

    Thanks for sharing your tips and substitutions to help everyone out. We’re glad you stopped by to comment 🙂

  14. Ally Salyers

    April 10th, 2014 at 12:28 pm

    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!

  15. Elizabeth Rider

    April 10th, 2014 at 3:00 pm

    Awesome! So glad.

  16. CynthiaC.M.

    December 5th, 2014 at 8:59 am

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

  17. Elizabeth Rider

    December 13th, 2014 at 9:59 am

    They just do. Give the recipe a whirl and you’ll see. 🙂

  18. Joanne

    December 13th, 2014 at 12:48 pm

    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?

  19. Kristin Eline

    December 14th, 2014 at 10:31 pm

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

  20. Kathleen Martin

    January 29th, 2016 at 1:24 am

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

  21. Monique

    November 5th, 2016 at 4:11 pm

    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.

  22. Manitari Araceli

    January 6th, 2017 at 9:27 pm

    Do they have to be crunchy or soft?

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