Flourless Almond Butter Cookies: The Snackable Epiphany
Ah, the quest for the perfect cookie. It’s a journey filled with trials, errors, and the occasional kitchen disaster. But fear not, my fellow cookie connoisseurs, for I bring you a revelation so profound, it might just make you rethink everything you thought you knew about baking cookies. Introducing: Flourless Almond Butter Cookies. Yes, you heard that right—flourless, because who needs gluten when you can have almond butter?
Jump to RecipeText, description and recipe card updated 2/7/24.
Two thoughts crossed my mind when I saw the recipe for these cookies on NPR–I have all the ingredients…and my kids will probably hate them. It’s a rare occasion that I will make a treat solely for myself or my husband, and I usually appreciate the fact that the goodies I make are quickly devoured by my offspring. It saves me from the calories and makes me feel like Susie Homemaker. But sometimes when I do have a yen for those chocolate chip cookies I just baked I find that they are already gone. Gone! The only evidence they even existed are the crumbs under the cooling rack…and the chocolate fingerprints on the wall.
So darn it all if I don’t deserve a cookie every once in a while too. And if I have to pack it with ‘disgusting’ nuts to keep the kids away, so be it. These cookies are complex, fragrant and have the perfect amount of crunch around the edges. Their chewy center is studded throughout with almond slivers and rich chocolate. I had one three with my afternoon tea, and I just may eat them for dinner too. They’re packed with protein after all. Ahem.
They’re crisp, they’re chewy, and they come studded with chocolate morsels and almond slivers that bring a crunch so satisfying, you’ll wonder why you ever bothered with traditional cookies. Perfect for an afternoon pick-me-up, these cookies pair wonderfully with tea, coffee, or for the adventurous souls, hot Mexican chocolate.
How to Make Flourless Almond Butter Cookies
Serves: 2 dozen (or just one, if you’re having one of those days, no judgement from me)
Ingredients:
- 1 cup unsweetened almond butter (because who needs extra sugar?)
- ½ cup light or dark brown sugar (pick your poison)
- ½ cup granulated sugar (because we’re not animals)
- 1 large egg (the glue that holds our hopes and dreams together)
- 1 teaspoon baking soda (the lift that fluffs our aspirations)
- 2 tablespoons maple syrup (for that hint of Canadian wilderness)
- 1 teaspoon vanilla (because everything’s better with vanilla)
- A pinch of salt (to balance the sweet and bring forth the flavors)
- ½ cup slivered almonds (for that crunch you didn’t know you needed)
- ½ cup semisweet chocolate chips (because chocolate is life)
Instructions:
- Preheat your oven to 350 degrees. It’s about to get hot in here.
- In a bowl, mix almond butter with both sugars until you question your life choices. Add the egg and mix until well combined.
- Beat in the baking soda, maple syrup, vanilla, and a pinch of salt until the dough is as smooth as your moves on a Friday night.
- Stir in the almonds and chocolate chips like you’re stirring up some drama.
- Scoop the dough into balls about the size of a tablespoon and place them on a cookie sheet, leaving about 2 inches of personal space between each.
- Flatten each dough ball slightly, because we all need a little push sometimes. Bake for 10-13 minutes, or until the cookies are lightly golden and set on their ways.
- Let them rest on the pan for 5 minutes (they need a break after all that heat), then transfer to a cooling rack to chill out completely.
FAQ
Can I use peanut butter instead of almond butter?
Sure, if you want to live on the edge and turn this into a different cookie experience. Just be prepared for a slightly different taste and texture. Almond butter is the star here for a reason.
Are these cookies actually gluten-free?
Yes, they are. By skipping flour altogether and using almond butter as the base, these cookies are naturally gluten-free. Just make sure all your other ingredients are gluten-free too, and you’re golden.
Can I make these cookies vegan?
Absolutely. Swap out the egg for your favorite egg substitute, and ensure your chocolate chips are dairy-free. Voila! Vegan cookie magic.
How long do these cookies last?
In theory, these cookies can last up to a week in an airtight container. In practice, they’re so delicious, I’d be surprised if they last 24 hours.
So there you have it, folks. Flourless Almond Butter Cookies: the gluten-free, guilt-free treat that’s about to become your new best friend. Whip up a batch, and watch them disappear faster than your motivation on a Monday. Happy baking!
More gluten free cookies recipes I think you’ll love!
- Deliciously Irresistible Gluten-Free Chocolate Chip Cookies
- Irresistible Flourless Chocolate Cookies – Naturally Gluten Free Cookie Recipe
- Lemon Lavender Snickerdoodle Cookies – Gluten Free
Did you make these flourless almond butter cookies? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Flourless Almond Butter Cookies
Equipment
Ingredients
- 1 cup almond butter unsweetened
- ½ cup light or dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- Pinch of salt
- ½ cup slivered almonds
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Beat almond butter with the sugars until combined. Add egg and mix well. Beat in baking soda, maple syrup, vanilla and salt until dough is smooth. Stir in almonds and chocolate chips.
- Measure dough into balls about the size of a tablespoon and place evenly spaced (about 2 inches apart) on a cookie sheet. Flatten slighty. Bake for 10-13 minutes, or until cookies are lightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then remove cookies from the pan and allow to cool completely on a cooling rack.
Nutrition
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This is so up my alley that I may have to make them this weekend. Beautiful!!!
Thank you, Alison! I made these last night and they were delicious!! I am so glad I found your recipe. It’s very hard to wait for the cookies to cool 🙂
I’m glad you liked them! =)
I can’t wait to try these! They look delicious!
Oh they are. I think I need to make them again soon too. 🙂
I’ve made these cookies So many times! They are awesome! I replace the sugar with a stevia blend and the maple syrup for honey to make it low-carb.
So, did you try them with dried cherries? Sounds yummy!
Haven’t yet, Karen! If you do though, let me know how they turn out. 🙂
Can I sub with Nutella?
I haven’t tried it…but I’ll bet it’s delicious! Let me know if you do, and how it turns out. 🙂
I have made these before and loved them. Today, I halved the sugars, added 1/4 C ground flax seed and substituted sweetened dried cranberries for sliced almonds. They are amazing!! They were meant to be my kids’ after school snack…it remains to be seen if any are left by 4pm!
Hey Amy, thanks for the report. I’m going to try it that way too. 🙂