Flourless Almond Butter Cookies


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Flourless almond butter cookies are simple to make with just a handful of ingredients. Whip up a batch in 15 minutes and you’ve got yourself deliciously crunchy cookies that are naturally gluten-free and paleo-friendly. 

Almond butter cookies on a baking tray.

If you’re like me, cookies are your go-to sweet treats. Not only are they easy to prep, but the bake time is pretty short compared to other dessert recipes. So when I spotted a jar of my homemade almond butter in my fridge, I had to whip up these flourless almond butter cookies. 

But, I want to give you a heads up that these cookies are not soft and chewy, like my gluten-free chocolate chip cookies. Nope. Similar to peanut butter cookies, they’re known for being crunchy and crumbly. If you love that cookie texture, then you’re in for a treat! 

Almond Butter Cookie Ingredients

  • Almond Butter: You can make homemade almond butter, or use a store-bought version. 
  • Coconut Sugar: I’ve blended my coconut sugar into a powdered version for smoother texture (I’ll explain this below). 
  • Eggs: You’ll just need one large egg.
  • Vanilla Extract: To give it a quick boost in sweet flavor. 
  • Sea Salt: Just a pinch to contrast the sweetness. 

Ingredients to make almond butter cookies.

Dolloping almond butter cookie dough onto parchment paper.

Almond Butter Cookie Tips And Variations 

After making these several times, here’s a few quick tips. 

  • Because coconut sugar is inherently coarser than white sugar, it gives a more gritty texture to cookies. So if you’re looking for a smoother texture, you can turn your coconut sugar into powdered coconut sugar using a blender or coffee grinder. 
  • If you want to substitute the almond butter, you can use peanut butter, cashew butter, or sunflower seed butter for a nut-free option. 
  • To make this vegan, you can substitute eggs for a flax egg or chia egg. 

Almond butter cookies straight out of the oven.

How To Make Flourless Almond Butter Cookies

When you’re in the mood for quick sweet treat, these almond butter cookies have got your back. Here’s how to make them in just 15 minutes!

  • Preheat your oven to 350 degrees Fahrenheit. 
  • Line a baking sheet with parchment paper. 
  • Mix all the ingredients in a bowl using a hand mixer or stand mixer. 
  • Dollop tablespoon-sized mounds of the batter onto the baking sheet. You can use your fingers to flatten the mounds. Then use the back of a fork to create a crosshatch pattern on the cookies. 
  • Bake the cookies for 10-12 minutes. 
  • Let the cookies cool then serve!

Almond butter cookies on a plate.

More Easy Cookie Recipes

If you want to save a few more quick cookie ideas, the below recipes will satisfy your cravings anytime. 

Almond butter cookies on a baking tray.

Flourless Almond Butter Cookies

4.94 from 15 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 12 cookies
Author: Lisa Bryan


These crunchy, flourless almond butter cookies are simple to make and naturally gluten-free and paleo-friendly. 



  • Preheat the oven to 350 degrees fahrenheit. 
  • Add all ingredients to a bowl and mix together. 
  • Line a baking tray with parchment paper and dollop tablespoon-sized mounds of the batter onto the baking tray. Use your fingers to flatten the mounds. Then, use the back of a fork to create a crosshatch pattern on the almond butter cookies. 
  • Bake the cookies for 10-12 minutes. Let the cookies cool completely on the baking tray before transferring to a plate. 


Calories: 150kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 16mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 25IU | Calcium: 75mg | Iron: 0.8mg
Course: Dessert
Cuisine: American
Keyword: Almond Butter Cookies, Flourless Almond Butter Cookies, Paleo Almond Butter Cookies
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published February 2017, but updated to include new photos and information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Ummmmm. These are SO good (face drooling emoji). I just made my second batch. The first I left in the oven too long and although they were a tad (more like a lot) overdone, I loved the crunch and and going to do that again with the third batch, whenever that is- tomorrow? ha jk. kind of. Sharing with friends now. Thank you!!5 stars

  2. I love these cookies, I’ve made them a couple of times now. I don’t have a high speed blender so I don’t blend the sugar but it’s fine as is. This time I used ABC butter (as I didn’t have almond butter)added choc chips to half, and jam to the other half to make ham drop cookies. Oh so good!5 stars

  3. I went ahead and made these, but I think I must have gone wrong when it came to the coconut sugar, which I measured 2/3 cup (Doubling the recipe) BEFORE I ground it up. Unfortunately, these cookies probably didn’t turn out as they should have, as they weren’t sweet enough. If anyone makes the same mistake as I did you can sprinkle some extra coconut sugar on top, which helps. I’m sure it would be good to crumble over yogurt & berries as well. Also, I used peanut butter instead of almond butter, but I don’t believe that was the culprit. I will try these again one day measuring the sugar after it’s ground up.

  4. These look really good. I don’t have a high speed blender, could I just use my food processor to get it as fine as possible and then sift it out?

    1. Hi Carmen – they would definitely add sweetness, but I don’t think they’d work in terms of achieving a cookie texture.

  5. Hi Lisa, these look incredible! Sorry if you’ve answered this already but does one serving = one cookie? Just used your foolproof method for almond butter and thinking I might make these next! Thanks

  6. Hey Lisa!
    I’m planning on doing these cookies but I was wondering if the coconut sugar could be replaced with honey. I’m following the SCD and only honey is legal.

  7. So I felt like having an afternoon snack and had nothing at home on hand…these cookies were a life saver! Ready to satisfy my sweet tooth in less than half an hour (including cooling) and so delicious, soft inside, yumm!
    I didn’t even use the powdered sugar since I don’t have any machines…just regular sugar (I added a spoon of tapioca flour, coconut flour and cacao powder to thicken the dough) and it worked (I was worried but the risk was well worth the try). Thank you so much for this inspiration :)5 stars

    1. Hi Barbora- This is definitely a pantry friendly, quick dessert! I’m glad you loved it and were even able to thicken the dough on your first try :)

      1. Repeated today with some peanut butter and leftover hazelnut cream. It’s so yummy and smells so nice ☺ the best cookie recipe I came across 🍪 thank you ❤️5 stars

      2. That combination sounds amazing! I’ll definitely have to try that sometime with hazelnut.

  8. This is now my fave paleo site. I bought waaaay too much almond butter on the cheap, and now I know how to get rid of it, happily. My ants on a log will get a break! ;)5 stars

    1. Hi Ella – This recipe is a great way to make use of your almond butter :) Hope you love these cookies!

    1. Hi Sandy – This recipe calls for a conventional oven. If you use a convection oven, the oil may splatter a bit!

  9. Hello! These look amazing, thanks for the recipe! I’m gonna maje them today, Quick question… What´s the quantity of almond butter and of sugar that you used?? Thank so much!

    1. Hi Sofia – You can use any type of almond butter or coconut sugar for this recipe! I normally purchase one from Whole Food. But, as long as you like the taste of your almond butter, that’s all that matters :)

  10. Just made the cookies. Yummmm. Used raw crunchy almond butter and monk fruit sweetener, also unsweetened chocolate chips to half of it. It’s very delicious with chocolate chips. Probably can do without sweetener.5 stars

    1. Hi Natalie – So glad you enjoyed these cookies with crunchy almond butter and chocolate chips! That sounds amazing :)

  11. Hello Lisa!
    Very excited to found your blog.
    In all your recipes nutrition numbers are for one serving or entire recipe? For example, flowerless almond cookies have just 7 g of carbs in serving -12. Is it right?. Seems like I can enjoy them by a dozen:).
    Thank you to be there for all of us busy women.

  12. We love this recipe so much in our house, its a firm favourite.

    We added 98% sugar free chocolate drops to the recipe for a treat for Santa’s biscuits for Christmas eve… there were no crumbs left on the plate, he must have loved them too!5 stars

    1. Hi Alayna – Chocolate drops in this cookie sounds amazing! So glad everyone in your house loved this recipe :)

  13. I made the cookie from scratch using your almond butter recipe with no changes. Toasting the almond first made a huge difference! It turned out a bit chewy after the 12 mins when cool but as it’s hot and humid here, I placed it in the fridge and it became nice and crisp. Another great recipe!  5 stars

  14. Followed this recipe exactly. Super easy, only baked the cookies for 10 minutes because I wanted them on the chewy side and I saw in other reviews that they were coming out hard and crumbly for others. I also used fresh ground almond butter which had a chunkier consistency.

    These cookies are delicious!!!! highly recommend, they were also a favorite with my colleagues because they are flourless!!!5 stars

    1. Hi Jaclyn – Thrilled to hear you and your colleague loved these cookies! They are normally more on the crunchy side, but that’s great that you were able to get them a bit more chewy :)

  15. If using powdered coconut sugar, do you use more than the 1/3 cup coconut sugar in the recipe…or the same 1/3 cup?  Thanks for another wonderful recipe!

    1. Hi Janis – Yes, when using powdered coconut sugar you should be able to keep the amount the same. :)

    1. I have not tried powder sugar in this recipe, but I’m not sure it would work as it’s a different consistency. So you’d likely need a different quantity.

    1. I haven’t tried this recipe with an egg replacer, so not sure how it will stick together. But you could try it with store-bought egg replacer.

  16. Hi Lisa! I made this cookies yesterday but they turn out chewy and gummy, they are not crunchy as you said. I converted the cup measurements in grams, because here in Italy we don’t use cups.. I used 50 gr coconut sugar and 230 gr almond butter.. Did I do something wrong?4 stars

    1. Hi Elisa! Ah, that’s a bummer! Yes, these should definitely be crunchy. I just looked up the conversion and that does sound about right. Maybe they just needed to be baked longer? Did you double check the temperature?

  17. These are delicious!! My cookies, however crumbled apart. I don’t know what went wrong, except the brand of almond butter that I use doesn’t require mixing (the oil). Hmmm….?5 stars

    1. Hi Mary – almond butter cookies are typically hard and crumbly cookies, so you likely didn’t do anything wrong. But if you like softer, chewier cookies, check out my chocolate chip cookie recipe. Those are amazing as well! :)

    1. You can’t beat cookies that only have a couple of ingredients, can you? ;) Glad you’ve been enjoying them Teresa!

    1. Awesome – glad you liked them Donna! I probably made my cookies a bit on the big side, so 18 cookies sounds perfect. And besides, more cookies is always better! ;) x

  18. Love these! I bake cookies a lot using coconut sugar and without flour. This definitely right up my alley.

  19. PERFECT use of all that almond butter – can’t beat a classic cookie! I’m picturing 2 of these cookies with cashew milk ice cream… balanced indulgence :)

      1. NOW you’re talking! That’s the better idea, for sure, since I’m a bowl girl when it comes to enjoying ice cream :)