These flourless almond butter cookies are a peanut-free, egg-free, and refined sugar-free take on flourless cookies! They’re easy to make and are require extremely minimal ingredients.

almond butter cookies overhead on a plate

Flourless Almond Butter Cookies

Have you ever had flourless peanut butter cookies? I used to make them all of the time for gatherings back before I started transitioning to paleo/AIP and they’re so easy and yummy! There are a lot of different versions but the base of the recipe is made with peanut butter, eggs, and sugar… that’s it!

This version is made paleo and vegan with almond butter, coconut sugar, and flax egg!

Ingredients Needed for Flourless Almond Butter Cookies

  • Almond butter.
  • Ground flaxseed.
  • Coconut sugar.
  • Baking soda. I like to use the brand Bob’s red mill.
  • Shredded coconut. This is optional to add a little more texture and flavor to the cookie.
  • Dairy-free chocolate chips. This is also optional. I used Enjoy Life mini chocolate chips and Hu Kitchen Gems.

Up close image of baked flourless almond butter cookies on a cooling rack

How to make Flourless Almond Butter Cookies

  • Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  • Prep the flax egg. Add the ground flaxseed and water to a bowl and stir to combine. Allow to sit for 5 minutes to thicken.
  • Combine dough ingredients. Stir in the almond butter, coconut sugar, shredded coconut baking soda, and optional chocolate chips. Stir well until a dough forms.
  • Scoop the cookies. Use a cookie scoop (or your hands) to scoop the dough into cookies, using your hand to slightly flatten and leaving enough space for the cookies to spread.
  • Transfer to the preheated oven and bake for 12 minutes or until baked through. Allow to cool on the baking sheet for 5 minutes before carefully transferring to a cooling rack.
  • Serve topped with flakey salt if desired.

Top view of baked flourless almond butter cookies on a cooling rack

What mix in’s can you add to these cookies?

I like to add dairy-free chocolate chips but you can also add chopped nuts, and cinnamon!

Can you use maple syrup or honey instead of coconut sugar?

The coconut sugar helps the structure of the cookies, so liquid sweeteners won’t work the same.

Can you use something other than almond butter?

You can use other nut or seed butters as well. I wouldn’t try to use coconut butter, but tigernut butter may work!

Can you use a regular egg instead of a flax egg?

You can! All you’ll need is one regular egg in its place.

Can you use a different egg substitute?

I haven’t tried to use any other substitutes in this recipe so I couldn’t say for sure.

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almond butter cookies overhead on a plate

Flourless Almond Butter Cookies


  • Author: Michelle
  • Prep Time: 15 min
  • Cook Time: 17 min
  • Total Time: 32 minutes
  • Yield: 12 cookies 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 cup almond butter
  • 1/2 cup + 2 tbsp coconut sugar
  • 2 tbsp shredded coconut
  • 1/2 tsp baking soda
  • 3 tbsp dairy-free chocolate chips (optional, I used enjoy life mini chips and hu kitchen gems)
  • Flakey salt to top (optional)

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Add the ground flaxseed and water to a bowl and stir to combine. Allow to sit for 5 minutes to thicken.
  3. Stir in the almond butter, coconut sugar, shredded coconut baking soda, and optional chocolate chips. Stir well until a dough forms.
  4. Use a cookie scoop (or your hands) to scoop the dough into cookies, using your hand to slightly flatten and leaving enough space for the cookies to spread.
  5. Transfer to the preheated oven and bake for 12 minutes or until baked through. Allow to cool on the baking sheet for 5 minutes before carefully transferring to a cooling rack.
  6. Serve topped with flakey salt if desired.

Notes

All nutrition facts are estimated and will vary.

  • Category: Treats
  • Method: Oven
  • Cuisine: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: 177
  • Fat: 13g
  • Carbohydrates: 13.8g
  • Fiber: 3.4g
  • Protein: 4.7g