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4 Ingredient Almond Butter Cookies

Almond Butter Cookies – Quick and easy to make using only 4 ingredients these simple and healthy flourless vegan cookies are gluten-free and paleo-friendly!

Let’s talk cookies!

With only 4 ingredients, these flourless almond butter cookies bake up crispy on the edges with a nice chewy middle.

They’re not too soft, not too crisp, or overly sweet – just perfect inside and out!

They are a bit different from the other cookie recipes but just as delicious. And I think you’ll love them just as much as I do!

side by side photos of the process of making the dough for almond butter cookies.

Ingredients You’ll Need

In this recipe you only need 4 simple ingredients to create a deliciously simple cookie:

  • 1 cup almond butter (chunky or smooth)
  • 1/2 cup coconut sugar or organic pure cane sugar
  • 1 tablespoon vanilla extract
  • 1 flax egg or 1/2 large banana, mashed
side by side photo of process of making 4 ingredient almond butter cookies for baking.

How To Make Almond Butter Cookies

These almond cookies are super easy to make with just a few basic steps.

  • Start by making the flax egg and set it aside to thicken for about 10 minutes.
  • Next, combine the flax egg with almond butter, sugar, and vanilla in a medium mixing bowl and stir well to combine.
  • Scoop up rounded tablespoons of batter, place on a lined baking sheet, and flatten each top with a fork in a crisscross pattern. Optionally, sprinkle each cookie with coarse sugar.
  • Lastly, bake in a preheated oven at 350 degrees F. for 10 – 13 minutes. Remove from oven and let cool.

Enjoy these incredibly simple and flavorful cookies!

top down view of freshly baked 4 ingredient almond butter cookies on a baking sheet.

Baking Tips

  • Use crunchy or creamy, room-temperature almond butter. For this batch, I used Trader Joe’s Crunchy Almond Butter.
  • The dough is tacky, using a cookie scoop will keep the mess to a minimum while also making them uniform in size for even baking. I recommend something like this trigger tablespoon scooper (<affiliate link).
  • Do not overbake. Cookies will look under-done, but they will harden and firm up once cooled. For chewy cookies, don’t bake any longer than 12 minutes. For a crisper cookie, cook the full time. Ovens vary, so adjust accordingly.
  • When mixing the dough, make sure to mix until the dough stiffens, about 1 minute.

How To Store

Flourless almond butter cookies are best stored covered on a couple of paper towels; the paper towels will help soak up some of the natural oil from the almond butter. Cookies can be stored for up to 5 days. Alternatively, you can keep them in the refrigerator for up to 2 weeks.

head on view of stacked healthy almond butter cookies.

More Vegan Cookie Recipes!

top down view of a cookie with bite taken out resting on the rim of a glass of almond milk.

If you try this almond butter cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Vegan and gluten-free, these Almond Butter Cookies are a perfect chewy cookie to pair with a chilled glass of non-dairy milk!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Makes 18 Cookies 1x
  • Category: Dessert
  • Cuisine: Vegan


  • 1 cup almond butter, at room temp (crunchy or creamy)
  • 1/2 cup coconut sugar or organic pure cane sugar
  • 1 tablespoon vanilla extract
  • 1 flax egg (1 heaping Tbsp flaxseed meal + 3 Tbsp non-dairy milk or water) or 1/2 large banana, mashed


Preheat oven to 350 degrees. Line baking sheet with a silpat, parchment paper, or leave baking sheet ungreased.

Flax egg: Start by making your flax egg. In a small bowl, place flaxseed meal and water/milk, stir and set aside to set, about 10 minutes. Or if using banana, mash well in a small bowl and set aside.

Mix: In a medium mixing bowl, combine nut butter, sugar, vanilla and flax egg/banana. Mix well until dough is stiffened and hard to mix, about 1 minute.

Scoop + flatten: Using a tablespoon measuring spoon, scoop out rounded tablespoons, place on cookie sheet about 2 inches apart. Using a fork or your index and middle finger, gently press to flatten, making a crisscross pattern. Your dough will seem oily and stick to the fork, it’s normal with the almond butter, just be patient, you’ll be rewarded soon. Feel free to sprinkle a little sugar or salt over each cookie.

Bake: Place baking sheet on middle rack and bake 10 – 13 minutes. Remove from oven and let cool.

Store: These cookies are best stored covered on a couple paper towels, the paper towels will help soak up some of the natural oil from the almond butter. Cookies will keep for up to 5 days. Or keep in the refrigerator for up to 2 weeks.

Makes approx. 18 cookies (that’s if you don’t eat the batter!).


For this recipe I used Trader Joe’s Raw Almond Butter, Creamy and Crunchy, both worked well. Keep in mind that other brands of almond butter may contain added sugars…adjust the sugar slightly by reducing a tablespoon or so if you like. Also, keep in mind that your cookies may vary in shape depending on what type/brand of almond butter you use.

Try subbing in 1/3 of a banana for the flax egg. I did a few trials with this method and had great success!

As noted above, I’ve tried making these with natural peanut butter hoping it would be the same results but didn’t care as much for the outcome with this recipe. Of course, you can try if you like and find you like it. They were soft, tender with a velvety texture.

Recommended Equipment: I love this silpat or parchment paper to line my baking sheets. And using a tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.

Nutritional values are estimates only. See our full nutrition disclosure here.

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  1. Hanne Quigley says:

    Five stars! Followed the recipe using organic raw sugar, delicious.

  2. I made these with dates instead of the sugar. I also added a dollop of raspberry jam in the center of each. Very delicious…thanks!

  3. Can I use maple syrup? I don’t have coconut sugar on hand.

    1. Julie | The Simple Veganista says:

      Great question, D! I have not tried these with maple syrup, but I think if you add about 1 – 2 tablespoons of flour (can be oat, almond, all-purpose, spelt, etc.) to soak up some of the moisture it will work just fine. If you’re up for an experiment, give it a try. Do let us know how it goes for you!

  4. Suzanne Scheiner says:

    Hi could I add chocolate chips or raisins?

    1. Julie | The Simple Veganista says:

      Sure, use anywhere from 1/4 – 1/2 cup. Enjoy!

  5. Hello!! I was wondering if I could replace Coconut Sugar with Monk Fruit because my father is diabetic. Very clean and good recipe. Congrats!

    1. Julie | The Simple Veganista says:

      Great question, Celina! Yes, you should be able to sub the sugar with monk fruit. Would love to know how it goes for you! Enjoy :)

  6. I made these today and I LOVE THEM!!! My step brother and mum (both of whom are not vegan) also love them. Definitely going to become a regular recipe, thank you!

    1. Julie | The Simple Veganista says:

      Yay, so glad you both loved these easy cookies! Thanks so much for the feedback! Cheers :)

  7. These are delish! Just made a batch and didn't manage to wait for them to cool before diving in.

    1. julie@thesimpleveganista says:

      Wonderful! They sure are good straight from the oven all warm and melt in your mouthish! Thank you so much for the feedback. With two positive reviews I will consider these a hit! Enjoy the rest of your batch. Cheers :)

  8. I just made them…fresh out of the oven. Yum! So, is it possible to make them using coconut instead of sugar or is there something called coconut sugar that I just don't know about?

    1. julie@thesimpleveganista says:

      Hi Lori, As a matter of fact, there is a coconut sugar. I used it in this recipe, it has a wonderful caramely flavor…it reminds me of brown sugar in flavor. It's a low glycemic sugar, that's its claim to health. I use it mostly for baking. I'm glad you pointed that out to me in the recipe and have made it a bit more clear that it's a coconut sugar.

      I'm so glad you liked these so far! I've been wondering if anyone has tried them yet and have been so curious to see if this was a hit or miss. LOL Thank you so much for taking a moment to let me know. I've been working a more 'normal' cookie but I'm very partial to these and have been craving them. I hope you enjoy your batch of cookies all the way to the end! Cheers :)

  9. I practically screamed when I saw this post show up on my Bloglovin' feed – lace cookies are a traditional recipe from Bruges, where my dad is from, and I haven't eaten these since I've left Belgium. I haven't even thought of them in years. Thank you thank you thank you for making these, and for 'healthifying' them!

    1. julie@thesimpleveganista says:

      Aww, what nice memories! These are not exactly like the traditional ones…I'm wondering if I even gave them the right name LOL… but they are a thinner cookie and so delicious! I really want to work on a true lace cookie one of these days…or maybe you will come up with a great lace cookie recipe! Cheers :)

  10. Oh my! These cookies look so delicious! :)

    1. julie@thesimpleveganista says:

      Thank you Heidi! They really are…I'm having a couple this morning with my green tea for breakfast. :)

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