3-Ingredient Almond Butter Cookies (egg free!)
These 3-ingredient almond butter cookies are one of the easiest cookie recipes you’ll ever make!
Made from just 3-ingredients, almond butter, almond flour and pure maple syrup, they’re a chewy and flavorful sweet treat.
Since these cookies are made with minimal ingredients, make these cookies your own by adding ground cinnamon or chocolate chips too.
3 ingredient almond butter cookies
These almond butter cookies are less sweet than their traditional chocolate chip cookie friends. But, they are just as delicious with a slightly caramel, nutty flavor!
These delicious cookies are made with simple ingredients you might already have in your pantry! And, they’re both gluten-free and egg-free for my friends who have dietary restrictions.
Why you’ll love this easy recipe
- Quick: It only takes 20 minutes to prep these cookies and then 10 minute to bake cookies.
- Simple: You only need 3 key ingredients for these cookies.
- Gluten-free: If you are eating a gluten-free diet, these are a great treat that is easy to make.
Ingredients needed for these 3 ingredient cookies
Almond butter: Use a natural almond butter that is well-stirred with the natural oils in its jar (before measuring) and made from just one ingredient, almonds. Some creamy almond butter is made from roasted almonds and that type of nut butter works well too!
Almond flour: Make sure to use almond flour (not almond meal). Almond flour is made from blanched, peeled almonds and has an off-white colour and fine texture. On the other hand, almond meal is made from skin-on almonds which gives it a much darker colour and a more coarse texture. Almond flour is the way to go for this cookie recipe.
Pure maple syrup: I recommend using pure 100% maple syrup for this almond butter cookie recipe. Pure maple syrup has a beautiful, rich caramel flavour which pairs well with the almond butter. As well, pure maple syrup is just that – pure maple syrup, one ingredient whereas pancake syrup can contain more ingredients that will compromise the taste of this cookie.
Easy steps to make these 3 ingredient almond flour cookies
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- To a medium mixing bowl add the almond butter and maple syrup and stir together until well combined and a creamy paste forms.
- Add the almond flour and stir well until a thick cookie dough forms.
- Using a cookie scoop, scoop out 1 1/2 tablespoon-sized balls per cookie. Use your hands to roll each portion of cookie dough into a ball and place on the prepared baking sheet, evenly spaced apart.
- Use a fork to gently flatten each cookie to about 1/2 inch, pressing in a criss-cross pattern. Optional: press one almond into the top of each cookie before baking.
- Bake the cookies for 8-10 minutes, until the edges are dry to the touch and they are turning golden brown on the bottom.
- Let cool on the cookie sheet for 10 minutes and then move to a cooling rack to fully cool.
Variations and add-ins for these 3 ingredient almond butter cookies
- Spices: Add 1/4-1/2 teaspoon ground cinnamon in when mixing the almond butter and maple syrup for a cinnamon flavor.
- Chocolate: Melt dark chocolate and drizzle on after the cookies have fully cooled OR dip half of the cookie in for a lovely chocolate dip look and finish with a little salt (sea salt).
- Extract: Enhance the flavor further by adding 1/4 tsp almond extract to this recipe or 1 tsp vanilla extract.
- Almond: Press an almond in top of the cookies before baking to add some crunchy texture.
- Chocolate Chips: Add in 1/4-1/3 cup mini chocolate chips into the batter.
- Crisscross Pattern: Use a fork to top each cookie with a crisscross pattern for a lovely presentation.
Tips and Tricks
- Before you measure the almond butter for the recipe, make sure you stir the almond butter well with the natural oil in it’s jar.
- My favorite type of almond butter for this recipe is one that is made from just almonds — no added salt, sugar, etc. I’ve also use an almond butter made from roasted almonds which is also delicious!
- It’s better to just underbake (than overbake) these 3-ingredient almond butter cookies as they will continue to cook when they are cooling on the baking sheet once out of the oven.
FAQs
Yes! Natural peanut butter should work as a good replacement for almond butter.
These cookies have a nutty, caramel flavor and a tiny bit of sweetness from the maple syrup. If you would like to add sweetness, try one of the variations – add 1/4 cup mini chocolate chips or dip the cookies in chocolate.
I have not tested this recipe with crunchy almond butter but I do think it could work.
These cookies contain 5 grams of protein and 150 calories per cookie so you could consider them on the ‘healthier’ side for a treat 🙂
Storage
- Room temperature: Once cookies have fully cooled on the wire rack, store them in an airtight container or ziptop bag at room temperature for up to 4 days.
- Refrigerator: Once cookies have fully cooled on the wire rack, store them in an airtight container or ziptop bag in the fridge for up to 1 week.
- Freezer: Once cookies have fully cooled on the wire rack, store cookies in an airtight container or freezer bag in the freezer for up to 1 month.
More healthyish cookie recipes to make from the blog
- Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies
- Apple Pie Breakfast Cookies (Gluten Free Option!)
- Zucchini Oatmeal Breakfast Cookies
3-Ingredient Almond Butter Cookies (egg free!)
Ingredients
- 1/2 cup unsweetened natural almond butter well-stirred
- 5 tbsp pure maple syrup
- 1 1/4 cups almond flour (Bob's Red Mill is my favourite)
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- To a medium mixing bowl add the almond butter and maple syrup and stir together until well combined and a creamy paste forms.
- Add the almond flour and stir well until a thick cookie dough forms.
- Using a cookie scoop, scoop out 1 1/2 tablespoon-sized balls per cookie. Use your hands to roll each portion of cookie dough into a ball and place on the prepared baking sheet, evenly spaced apart.
- Use a fork to gently flatten each cookie to about 1/2 inch, pressing in a criss-cross pattern. Optional: press one almond into the top of each cookie before baking.
- Bake the cookies for 8-10 minutes, until the edges are dry to the touch and they are turning golden brown on the bottom.
- Let the cookies cool on the baking sheet for 10 minutes and then move to a wire rack to fully cool.
- Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
