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Almond Butter Cookies are a simple recipe perfect for on-the-go snacks, healthy breakfasts, holiday baking, and everything in between! Made with simple ingredients, they’re completely gluten free, and vegan-friendly, too. The perfect tasty alternative for those with peanut allergies!
Let’s Get Nutty!
Remember when store-bought gluten free cookies were….well, pretty dang bad? Yeah, us too, and that’s exactly why these almond butter cookies were originally born! Inspired by the simplicity of peanut butter cookies, they’ve undergone several transformations since their creation to make them perfect for you.
However, their original intent remains – to offer an easy-to-make gluten free cookie recipe that’s not only simple but full of nourishing ingredients and incredibly tasty. Sounds crazy, right? But it’s not! We’ve cracked the code, creating an allergy-friendly treat that’s sweet enough to serve for dessert yet healthy enough to eat for breakfast. One bite, and you’ll never go back to the dry, bland, store-bought options again!
Gluten Free Ingredients You’ll Need
As mentioned, the allergy-friendly ingredients needed for these almond butter cookies are simple and minimal, making them great for lunch boxes, work, and more.
- Almond Butter – For easy mixing and to ensure your cookies hold together, we recommend using creamy almond butter over chunky varieties.
- Coconut Sugar or Brown Sugar – This helps sweeten the cookies while keeping them moist. If preferred, you could swap it out for a brown sugar substitute like this one instead.
- Tapioca or Arrowroot Starch – Types of sweet flours, these help thicken the dough.
- Egg – Crucial to provide structure to the almond butter cookies. If needed, swap it out for a chia or flax egg instead.
- Honey – Used to help sweeten these cookies while also helping them stick together. For a vegan option, swap it out with maple syrup.
- Almonds – Mixed in for a bit of extra crunch and a boost of healthy fats.
- Baking Essentials: To achieve a fluffy texture, soft chewy cookies, and bold flavor you’ll also need baking soda, salt, and vanilla extract.
Foodie Swap:Feel free to swap out the almond butter for any other seed or nut butters you prefer! For instance, cashew butter, sunflower butter, or peanut butter, all taste great.
Optional Mix-Ins
Personally, we love the simplicity of this almond butter cookie recipe. However, if you’re of the mindset that more is always better, try mixing in an extra ingredient or two! For example, some of our favorites include:
- Gluten Free Quick Oats
- Dairy Free Dark Chocolate Chips
- Dried Cranberries
- Unsweetened Shredded Coconut Flakes
- A Drizzle of Chocolate on Top
How to Make Gluten Free Almond Butter Cookies
From start to finish, the total time needed for this almond butter cookie recipe is just 20 minutes or less. Plus, they taste better than anything you’ll find in the store!
- Prepare. To begin, line a baking sheet with parchment paper or a non-stick silicone baking mat.
- Combine the Ingredients. Stir all of the ingredients except for the almonds together in a large mixing bowl. Once smooth, fold in the almonds and any extra mix-ins.
- Chill the Dough. Place the combined batter in the fridge.
- Bake Cookies. Use a cookie scoop to portion out the dough, and bake until the cookies are fragrant and just turning golden brown. Immediately (and gently) press the bottom of a glass on top of the warm cookies to flatten them.
Cool. Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
Baking Tip: For crispier almond butter cookies, leave them in the oven for another minute or two. Just be careful not to let them burn!
How to Store
These almond butter cookies make for a great meal prep option! To keep them fresh, transfer them to an airtight container, and keep them at room temperature for up to 7 days. Or, store them in the refrigerator for up to 2 weeks!
For a longer-lasting option, feel free to freeze them instead! Both the baked cookies and cookie dough will stay fresh in the freezer for up to 3 months. To freeze the dough, portion the cookies out as normal, and transfer the baking sheet to the freezer. Once the dough is solid, transfer the balls to a freezer-safe container or sealable bag, and place them back in the freezer until you’re ready to bake.
To enjoy, let your cookies thaw in the fridge overnight. Or, bake the dough straight from the freezer! Just add an extra minute or two as needed if you do.
More of Our Favorite
More Easy Gluten Free Cookie Recipes
Looking for more allergy-friendly cookie recipes? We’ve got you covered with plenty of great options below!
- Chocolate Almond Butter Breakfast Cookies
- Vegan Chocolate Protein Cookies
- Almond Flour Cookies
Almond Butter Cookies (Gluten Free)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.6 from 5 reviews
- Author: Lindsay Cotter
- Total Time: 0 hours
- Yield: 12–15 cookies 1x
Description
This almond butter cookie recipe is easy to make and requires few ingredients! A perfectly nutty snack, holiday cookie recipe, or breakfast!
Ingredients
Units Scale
- ¾ cup natural almond butter (creamy)
- ⅔ cup brown sugar or coconut sugar
- 1 teaspoon baking soda
- 1 Tablespoon tapioca or arrowroot starch (optional for softer cookies)
- 1 large egg (see notes for vegan option)
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- (Optional) 1 Tablespoon raw honey or molasses
- ¼ cup slivered almonds
- Mix-Ins – ¼ to ⅓ cup quick oats, dark chocolate chips or dried cranberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond butter, sugar, baking soda, tapioca starch (if using), egg, vanilla, and salt.
- Fold in the almonds and mix-ins of choice. If the almond butter is not creamy enough, add 1 teaspoon of oil or milk to the batter.
- Chill the batter in the fridge for 10-15 minutes.
- Using a small cookie dough scoop, spoon 1 Tablespoon of dough onto the prepared baking sheet. Bake cookies for 8-9 minutes.
- Remove cookies from the oven and immediately press the cookies (gently!) with a flat bottomed glass to flatten. The cookies might crack on edges and that’s ok! For crispier cookies, bake for 10-11 minutes.
- Allow the cookies to cool on the baking sheet for at least 10 minutes then remove parchment paper from the baking sheet to cool the cookies completely. Store leftover cookies in an airtight container and store at room temperature for up to 7 days or the fridge for 14 days.
Notes
Substitutes – For vegan option, substitute 1 large egg for chia egg or flax egg. Combine 1 Tablespoon ground flaxseed or ground chia seeds with 2 Tablespoons of water. Set mixture aside for 15-20 minutes until it thickens and becomes gelatinous like an egg. This post has more egg replacer options.
Storage Tips– Portion raw cookie dough into balls and place on a waxed paper-lined cookie sheet. Place in the freezer for 20 minutes or until firm. Transfer frozen dough balls to an airtight container or ziplock bag and return to the freezer. Both frozen cookie dough and frozen baked cookies can be stored for up to 3 months.
- Prep Time: 10
- Chill Time: 10-15
- Cook Time: 8-11
- Category: Dessert
- Method: Oven
Nutrition
- Serving Size:
- Calories: 132
- Sugar: 8.4 g
- Sodium: 95.4 mg
- Fat: 8.5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.6 g
- Fiber: 1.7 g
- Protein: 3.7 g
- Cholesterol: 12.4 mg
Do you have questions, feedback, or tips about this recipe?Leave a comment below with any questions or feedback you’d like to share!
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