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+ servings

Incredible Flourless Almond Butter Cookies

These flourless almond butter cookies are easy to make in one bowl, no mixer needed! So soft and chewy.
4.45 from 27 votes
Prep Time :10 minutes
Cook Time :12 minutes
Additional Time :15 minutes
Total Time :37 minutes
Yield: 12 cookies
Author: Amanda Paa



  • 145 grams brown sugar 3/4 cup, lightly packed
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 195 grams almond butter
  • 1/4 teaspoon salt + additional coarse salt for sprinkling


  • Preheat the oven to 350°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 smooth and frothy. Whisk in the vanilla extract, and salt. 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 and keep the tall height of the cookies, 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) Remove and scoop dough using a size 40 cookie scoop, onto cookie sheet.
  • Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 17 minutes on middle rack, until lightly browned on the edges and glossy on top (if you use smaller scoop, bake about 15 minutes). When finished, cookies should be golden at edges. Let set on the sheet for a minute before transferring to a cooling rack. Let these mostly cool before eating so the different textures (crisp outside, soft inside) can set up.
  • Store in covered container and enjoy!


I recommend using a size 40 cookie scoop for this recipe. It makes the best size cookies, and helps them keep their shape. Worth it for so many cookie recipes, to keep them consistent!