5 from 54 votes
Flourless Almond Butter Cookies
Flourless Almond Butter Cookies combine the rich creaminess of natural almond butter with the sweetness of coconut sugar, resulting in tender, chewy cookies with a slightly crisp edge. The use of baking soda and a small amount of salt helps balance flavors and adds subtle leavening. Flattening the dough with a fork before baking gives the cookies their classic crisscross pattern. These fragile cookies firm up upon cooling and can be optionally topped with coarse sea salt for a touch of contrast.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
16
cookies
Calories:
124 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup almond butter no salt or oil added, all-natural
- ¾ cup coconut sugar
- 1 egg or flax egg
- ¼ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
- sea salt optional topping, coarse
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Prepare two pans if you want to bake all of the cookies at once, as this recipe will make 16 to 17 cookies.
- In a large bowl, combine the almond butter, coconut sugar, egg, baking soda, and salt. Stir well to create a thick cookie batter.
- Use a tablespoon to drop the dough onto the lined baking sheet, keeping the cookies about 2 inches apart. Use a fork to flatten each mound of dough, and sprinkle the tops with coarse sea salt, if desired.
- Bake the cookies until lightly golden, about 10 to 12 minutes. For a crispier cookie, you can bake them for up to 15 minutes, but watch closely to make sure the edges don't get too dark or burn.
- Allow the cookies to cool on the pan completely before serving. They are very fragile when warm, but will firm up when cool. You can store the cookies in an airtight container on the counter for a few days, but store them in the fridge or freezer for a longer shelf life. (They are extra-crunchy if you serve them frozen.)
Cup of Yum
Notes
- Substitute 1 1/2 teaspoons baking powder for baking soda if preferred; this may reduce cookie spread.
- Using a mild, runny almond butter like Trader Joe's Raw Almond Butter promotes optimal cookie texture and spread.
- Cool cookies fully on the baking sheet before handling, as they are fragile when warm.
Nutrition Information
Calories
124kcal
(6%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.001g
(0%)
Cholesterol
10mg
(3%)
Sodium
73mg
(3%)
Potassium
121mg
(3%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
15IU
(0%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 cookies
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 73mg | 3% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 15IU | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.