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5-Ingredient Flourless Almond Butter Cookies

These flourless almond butter cookies are easy to make in one bowl, no mixer needed! Crisp edges with a dense chewy center and nutty, vanilla flavor.
Author: Amanda Paa
Yield: 10 cookies
Prep Time :10 minutes
Cook Time :17 minutes

Ingredients

  • 180 grams brown sugar
  • 1 large egg room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 210 grams unsweetened almond butter (I use a brand that has one ingredient, dry roasted almonds.)
  • 1/4 teaspoon fine salt + additional flaky salt for sprinkling

Instructions 

  • Preheat the oven to 330°F. Line a rimmed baking sheet (make sure it is not a super dark sheet) with parchment paper.
  • In a medium bowl, whisk together the brown sugar and egg until sugar starts dissolve, it becomes lighter in color, and frothy, about 1 minute.
  • Whisk in the vanilla extract and salt until combined. Then switch to a spatula and add the almond butter, stirring vigorously for at least one minute, until the dough becomes firmer and shinier, and pulls away from the sides of bowl. It is a scoopable dough.
  • To get those pretty marks on the top, pop the bowl of dough in the freezer for 15-20 minutes, covering lightly with a cloth. (Make sure it's in a ball so the edges don't freeze way before the middle) After the rest, scoop dough with this cookie scooper (holds 1 1/3 oz) onto baking sheet. Sprinkle the dough balls with flaky salt (if desired) just before baking. (They will all fit on one sheet pan.)
  • Bake for 17 minutes on middle rack, turning baking sheet halfway through. When you turn the cookie sheet, use a flat spatula to press down on top of the cookies to make them flatter. You're going to think they aren't doing anything, but just trust the bake.
  • The cookies are done when they just barely start to get a brown edge. (You can press them down once more at this point.) Do not overbake. They will continue to set as they cool. Remove sheet from oven and place sheet on a cooling rack. Let cookies cool for 5 minutes before transferring them a cooling rack. Store in covered container and enjoy!